Delicious covered with your favorite frosting, these little cakes also taste great on their own. Simply top them with fresh fruit and whipped cream for a delicious summer treat!
1 1/2 tspn vanilla
1 1/2 cups heavy (whipping) cream
1 1/2 cups sugar
1 2/3 cups all purpose flour
3 tspns baking powder
1 tspn salt
Fresh fruit, berries, etc, and sweetened whipped cream, or your favorite frosting
Preheat oven to 350-degrees F. In a large bowl beat eggs until light and lemon colored. Add vanilla, blending well. Add cream and beat until blended; about 1 minute.
Add dry ingredients, blending well, then beat for 2 minutes. Fill paper liners a little more than half full. Bake in miffin pan for 20-30 minutes, or until cake springs back when lightly touched. Cool. Frost as desired.
This cake works equally well in a cake pan. Bake at 350-degrees F, in two 8-inch greased and floured cake pans, for 30-35 minutes, or until cake tests done.
Yield: 24 cupcakes or 2 8-inch layers.
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