Yields : 24 each
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
CUPCAKES:
1 box Dunkin Hines Classic White cake mix
1 cup all-purpose flour
1 cup granulated sugar
3/4 teaspoon coarse Kosher salt
1 pound fresh strawberries
4 each egg whites
1 1/3 cups water
2 tablespoons Safflower oil
1 cup sour cream, regular or light
1 teaspoon pure vanilla extract
1 teaspoon almond extract
WHIPPED CREAM CHEESE FROSTING:
8 ounces cream cheese, or Neufchatel
1 cup granulated sugar
1/8 teaspoon coarse Kosher salt
1 teaspoon pure vanilla extract
1 1/2 cups heavy cream
TO PREPARE CUPCAKES:
Preheat oven to 350 degrees.
Line a muffin tin with paper cupcake liners.
Rinse strawberries and pat dry. Set aside 6 to 8 of the smaller
strawberries to garnish tops of cupcakes. Dice the rest of the berries to
equal 1-1/2 cups. Set aside.
In one bowl, mix all of the dry ingredients together (cake mix through
salt.)
In a separate bowl, combine all of the wet ingredients (egg whites through
almond extract.)
With an electric mixer, beat the wet ingredients into the dry ingredients
on high speed until batter is smooth.
Stir the diced strawberries into the batter by hand.
With a 1/4-cup measure, spoon the batter into the muffin cups until full.
They don’t rise much, so it’s ok to fill all the way.
Bake cupcakes at 350 degrees for about 25 minutes, or until lightly
browned and springy to the touch.
Let completely cool on wire racks (for at least a half an hour) before
frosting.
FOR FROSTING: (Yields about 4 cups)
Slice the reserved strawberries into 4 slices each; set aside.
In a large microwave-safe bowl, microwave the cream cheese for 10 seconds
to soften.
Add the sugar, salt and vanilla to the softened cream cheese, and beat
until well combined.
Chill a stainless steel bowl along with clean beaters in the freezer for
about 10 minutes.
In the chilled bowl, whip the heavy cream on high for several minutes
until the cream forms stiff peaks.
Fold the whipped cream into the cream cheese mixture.
Chill frosting until ready to use.
TO DECORATE:
Frost cooled cupcakes with a couple of tablespoons of
frosting.
Decorate tops with a strawberry slice, if desired. Add strawberries just
before serving for freshness.
Store cupcakes in refrigerator. Cupcakes are best served fresh.
Marie Wilson is the owner of In-Home Dining by Marie Personal Chef Service, and member of the U.S. Personal Chef Association since 2003.
