Saturday, July 13, 2013

Recipe: Best Ever Cupcake Using Thickened Cream

I've always curious what is it like to bake a cupcake with thickened cream in it. I mean most of the recipes use buttermilk, Greek yogurt, sour cream, fresh milk, no milk, coconut milk and etc. But I rarely found one using thickened cream. So when I did a bit of research to it, I've found a recipe that is fuss-free and uses no butter in it. As much as my love for butter is unconditional, thanks to me dad of course, I've always ran out one every time my baking mojo kicked in. 

Alrighty, let's talk about the cupcake recipe. This is definitely one of the most easiest cupcake recipes that yield the most fluffiest texture. And because the recipe had 5 star rating with 162 reviews on it, I had no reason for not baking it! So here goes the recipe:

Best Ever Cupcakes (That's the name, I kid you not)
Recipe obtained from Best Recipes


2 eggs
Thickened cream
1 tsp of vanilla extract (I used 1 vanilla bean)
3/4 cup of caster sugar
1 cup of self-raising flour, sifted


1. Preheat oven to 180C.
2. Crack eggs into a 250 ml measuring cup (1 cup) then fill the top with thickened cream, pour into mixing bowl.
3. Beat with electric mixer for 1 minute.
4. Add vanilla extract and sugar, beat for 3 minutes.
5. Fold flour into mixture until well blended.
6. Place mixture into 12 muffin tins lined with paper cases.
7. Bake until light golden, approximately 15-20 minutes.


I baked the cupcake for 18 minutes and it yield beautiful light golden top. But to be honest once I took the cupcake out from the oven it got a bit wobbly at first, probably because of the non-existent butter in it. But as soon as it's cooled, turned out great and I just loved it!