Chantilly Cupcakes
Everyone will love these beautiful cupcakes, topped with a whipped cream frosting, fresh strawberries, and a lovely surprise filling.
Equipment
- cupcake pan and paper liners
- stand mixer
- cake decorating tip
Ingredients
- 1 box vanilla cake mix, plus ingredients listed on the box needed to make the cake
- 8 oz lemon curd
- 1 quart fresh strawberries, cored and sliced
- 8 oz cream cheese, softened
- ½ cup sugar
- 2 tsp vanilla
- 2 cups heavy whipping cream
Instructions
- Follow the instructions on the box of cake mix to make cupcakes. Bake according to the package directions.
- Remove from oven and cool to room temperature.
- Use a spoon to scoop out the center of each cupcake, reserving scooped out portion.
- Place a rounded teaspoon of lemon curd into the hole of each cupcake.
- Place the cake you removed with the spoon back onto the cupcake. Press into place to cover the lemon filling.
- In the bowl of a stand mixer beat softened cream cheese, sugar and vanilla at high speed until smooth and fluffy, about 2-3 minutes.
- Reduce speed to low, add whipping cream. Increase speed to high and whip until frosting increases in volume and peaks begin to form.
- Spread a generous layer of frosting onto each cupcake.
- Arrange strawberry slices on top.
- Place remaining frosting in a plastic bag fitted with a decorative frosting tip and pipe a little frosting onto each cupcake.
- Chill until ready to serve.