CHANTILLY CUPCAKES
THE INGREDIENTS
FOR THE CUPCAKES:
1 box white cake mix
1 stick of butter, melted
1 tsp. vanilla
1 cup buttermilk
3 eggs
Mixed berries
FOR THE CHANTILLY FROSTING:
3 cups heavy whipping cream
1 cup powdered sugar
1 tsp. vanilla
THE PROCESS
- Preheat your oven to 350ºF and line your cupcake tins.
- Using a paddle attachment or traditional beaters, combine cake mix, butter, vanilla, and buttermilk. Mix for about 30 seconds.
- Add eggs one at a time, mixing well in between and scraping down your bowl as needed.
- Fill cupcake liners with a few mixed berries and top with 1/4 cup batter.
- Bake for 18-20 minutes, or until tester comes out clean. Allow cupcakes to cool in pan for about 3 minutes, then move to rack to cool completely.
- Using a whisk attachment or traditional beaters, whip your 3 cups of heavy cream until nice and fluffy. Mix in powdered sugar and vanilla, beginning at a low speed and gradually working up. Be sure to stop and scrape down the sides of your bowl as necessary.
- Using a piping bag and your chosen tip (we've used a Wilton 1M here), frost those beautiful cakes. Top with fresh fruit and enjoy!
