When it is hot outside, I just don’t feel like eating super sugary, heavy cupcakes.
I have a recipe for light, airy and delicious cupcakes perfect for the heat of summer- delicious sponge style cakes and a whipped cream icing that aren’t too sweet or heavy, and are perfect with fresh fruit or even preserves.
These would be a wonderful addition to your 4th of July or Olympics celebrations this summer!
Splendid Sponge Cupcakes:
-225 grams self-rising flour
-225 grams sugar
-6 tbsp. butter, softened
-2 tsp baking soda
-2 tsp vanilla extract
-milk to loosen mixture, about 1-3 tbsp
Cream butter and sugar together. Beat in eggs and vanilla. Carefully fold in flour and baking soda, take care to not overwork mixture.
Add a little milk to make it slightly wet, like pancake batter.
Pour into cupcake wrappers and bake until slightly brown, about 12 minutes. These do expand a bit, so only fill the cupcakes about 1/2 the way.
For the whipped cream icing:
-1 package heavy whipping cream
-1/4 cup sugar, splenda or substitute
-2 tsp. vanilla
Beat in mixer until stiff peaks form- about 2 minutes. Scoop into ziploc bag with tip cut off or icing bag, and pipe onto cucpakes in a circle. Top with fresh fruit or a decorative toothpick/topper.
Cupcake cups pictured were from Pick Your Plum- but you can find them in lots of great colors and styles at the Tomkat Studio.
Toothpick flags were found at Jo-Ann Fabrics.
What is your favorite summer sweet treat?
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