Recipe
Dry Ingredients
2 1/2 cup cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Wet Ingredients
1 stick of hushland butter room temperature ( optional )
1/4 cup of butter favored shortening (optional)
1 1/2 cup of sugar
3 large eggs
1/2 teaspoon almond extract (optional)
3/4 cup sour cream
1/2 cup heavy whippping cream
Straw Berry Cheese Cream Frosting
8oz cool whip
8oz soften cream cheese
1/2 cup powdered sugar
1 teapsoon vanilla extract
1 cup of finely chopped strawberry (optional)
Instructions
Preheat oven to 350 F.
Line a cupcake pan with cupcake liners.
Spray the liners with nonstick cooking spray. Set aside.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
In a large bowl, cream together butter and shortening.
Mix in sugar until combined.
Mix in eggs, vanilla extract and almond extract.
Mix in sour cream and heavy whipping cream.
Gradually mix dry ingredients into wet ingredients until completely combined.
Place about 1/4 cup of batter into prepared cupcake pan
Bake for about 16-18 minutes or until edges are slightly golden.
Let cupcakes cool in pan for about 10 minutes before removing to a cooling rack to finish cooling.
Make the frosting by creaming together the cream cheese and cool whip.
Mix in the powdered sugar and vanilla extract, if using.
Gently fold in the diced strawberries.
Place frosting into a large piping bag with a large circle tip.
Frost cupcakes and place in fridge until frosting sets (about 30 minutes)
Top with whole strawberries.
Store in the fridge until ready to serve.
