A couple months ago, a coworker of mine brought in a Chantilly Cupcake from Whole Foods. Somehow, I have never seen these amazing creations while browsing Whole Foods, but I sure noticed it at the office.
(What is it that makes food so much more delicious while you’re at work? Or is it just me?)
My coworker was kind enough to share some with me and oooooh my — amazing is not an adequate enough word. The cake was light and moist and delicious, but what really sold me on the Chantilly cupcake was the mascarpone whipped cream frosting. It’s buttery and creamy and sweet and will cure all of your life’s problems.
Homemade Chantilly Cupcakes
So, I did what I do anytime I discover life-changing food, and figured out how to re-create the Chantilly cupcake in my own kitchen. And then took a thousand pictures of it, because that is also what I do.
These homemade Chantilly cupcakes are just as amazing as the ones from Whole Foods, IMO. And they’re absolutely gorgeous. And they keep in the fridge for a week, which means you can indulge in Homemade Chantilly Cupcakes.
Every parent deserves to have a batch of these in their fridge.
And, if you needed more convincing, remember that berries have antioxidants. So, really, you’re doing your body a favor by eating these, right?
Here’s the recipe:
- 2 3/4 cup all purpose flour
- 1 1/2 cups sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 3/4 cup butter, softened
- 3 eggs
- 1 cup whole milk
- 1 tsp vanilla extract
- 6 strawberries, sliced
- 8 oz mascarpone cheese
- 2 cups heavy whipping cream
- 1/4 cup sugar
- 1 tsp vanilla extract
- Preheat oven to 350 degrees.
- In a large bowl, stir together flour, sugar, baking powder and salt. Add butter, eggs, milk and vanilla extract and beat until mixed well. Transfer batter into lined muffin cups, leaving 1/2" of space to the top.
- Bake in preheated oven for 16 - 20 minutes, until an inserted toothpick comes out clean. Allow to cool, and top with mascarpone cream frosting, and top with sliced strawberries and blueberries.
- In a large bowl, add mascarpone cheese, heavy whipping cream, sugar and vanilla extract, and beat until frosting thickens up and stiff peaks form.
I ended up baking 24 homemade Chantilly cupcakes, and because I was grateful to my coworker for sharing these treasures with me, I brought a dozen into work with me the next day. I received a lot of compliments with how beautiful (and tasty!) they were!
I transported them in this cupcake carrier (which also doubles as a deviled eggs carrier):
I hope you enjoy these Homemade Chantilly Cupcakes as much as I did!!