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Berry Cakes with Cinnamon Whipped Cream

June 2007
Berry Cakes with Cinnamon Whipped Cream

by 5 people

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Celebrate the fruits of summer with these patriotic red, white and blue cupcakes—great for a Fourth of July party.

Makes: 9 servings

Prep: 20 mins

Bake: 35 mins

  • 1 stick  (4 ounces) unsalted butter, softened
  • 3/4 cup plus 1 tablespoon granulated sugar
  • 2 large eggs, at room temperature
  • 2 tablespoons plus 1 cup heavy cream
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1 cup flour
  • 1 cup mixed fresh berries, plus more for garnish
  • 2 tablespoons confectioners' sugar
  • 1/2 teaspoon ground cinnamon
  1. Preheat the oven to 350 degrees . Lightly grease a muffin pan. Using an electric mixer, beat the butter and 3/4 cup granulated sugar until pale, about 5 minutes, scraping down the sides of the bowl. Add the eggs and beat until fluffy, about 2 minutes. Add 2 tablespoons cream, the vanilla and the salt and mix until combined, scraping as necessary. Beat in the flour until incorporated. Using a spatula, gently stir in the berries.
  2. Spoon the batter into each muffin cup, about three-quarters full. Top each cake with a few berries and sprinkle the remaining 1 tablespoon granulated sugar over the cakes. Bake until a toothpick inserted in the center comes out with only a few crumbs, 30 to 35 minutes. Let cool in the pan, then run a knife around the edges and remove.
  3. In a small bowl, whip the remaining 1 cup cream with the confectioners' sugar and cinnamon until soft peaks form. Serve with the cakes.