The cupcakes were a Whipped Cream Cookies and Cream Cupcake with a Stabilized Whipped Cream Frosting. The cookies could be optional, but why?! They are light and fluffy. Not too sweet. So, so good.
cupcake ingredients:1 cup heavy whipping cream
2 eggs1 cup sugar
1-1/2 teaspoons vanilla extract
1-3/4 cups cake flour
1/2 teaspoon salt
1-1/2 teaspoons baking powder
10-15 crushed sandwich cookies (optional)
directions:
Preheat oven to 350. Whip cream until stiff peaks form. Watch out for butter! Butter would be too stiff, but I am sure would still work fine, just a slightly denser consistency.
While cream is beating mix dry ingredients together minus the cookies. Once peaks have formed add eggs one a time until fully incorporated. Add the sugar and vanilla.
Add the flour mixture, slowly. Carefully fold in crushed cookies.
Spoon into lined cupcake tin (Aren't those liners pretty?).
This batter made 18 cupcakes. Bake 15-20 minutes or until an inserted toothpick comes out clean. Cool completely.
frosting ingredients:
The recipe came from All Recipes.com
1/4 cup cold water
directions:
Chill mixing bowl and beaters for at least 15 minutes before using. Place water in a small microwave-safe bowl. Sprinkle gelatin over water and allow to soften 5 minutes.
Dissolve gelatin by microwaving for 3 minutes, stirring after every minute. Remove from microwave and let stand at room temperature for 10 minutes; gelatin must be liquid but not warm when added to cream.
Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract. Beat together just until beater marks begin to show distinctly.
Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Use immediately.
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