Strawberry (Ridiculously Tall Mini Cakes

• Vegetarian

• Produce

  • 3 cups Strawberries, fresh

• Refrigerated

  • 3 Egg whites

• Baking & Spices

  • 2 tsp Baking powder
  • 2 cups Flour
  • 1 tsp Salt
  • 1 3/4 cups Sugar
  • 3 tsp Vanilla

• Oils & Vinegars

  • 1/3 cup Oil

• Dairy

  • 1/3 cup Butter
  • 6 oz Cream cheese
  • 1 1/2 cups Heavy whipping cream
  • 2/3 cup Milk

Found on gringalicious.com

Description

Ingredients

• 3 egg whites
• 2/3 cup milk
• 1/3 cup oil
• 1/3 cup (1 stick) butter
• 1 1/4 cups sugar
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 2 teaspoons vanilla extract
• 2 cups flour
• 6 ounces cream cheese, softened
• 1 teaspoon vanilla extract
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 1/2 cups heavy whipping cream
• 3 cups fresh strawberries, washed, trimmed and diced

Directions

• Preheat oven to 350 degrees F (180 C) and grease 2 6-cavity extra large muffin tins (this size). Pour egg whites into bowl of stand mixer and beat until they form stiff peaks then set aside for a moment. In separate bowl, cream butter and sugar. Add all other ingredients and mix until smooth then gently fold in egg whites to batter. Divide batter into pans as evenly as possible (about 1/3 cup batter per cup). Bake for 18 - 25 minutes until toothpick inserted in center comes out clean. Remove from oven and cool completely then loosen cakes from pan and place them in an airtight container in the fridge to get cold.
• Whip the cream in the bowl of a stand mixer fitted with whisk attachment until it forms stiff peaks. Scrape cream into a separate bowl and set aside. Add the cream cheese, vanilla, salt, and sugar to the mixing bowl and mix until completely smooth. Beat for 2 to 3 minutes until light and fluffy then fold in whipped cream and place mixture in fridge for at least 30 minutes to chill.
• Trim the tops off of cakes if necessary to make them level then slice them in half horizontally in the middle (like a sandwich bun). The top halves of the muffins will be slightly large than the bottoms so make 6 stacks, 2 cupcakes in each, with the 2 larger halves on the bottom and the smaller halves on top.
• Starting with the bottom layers, spread a spoonful of the cream mixture on each layer and top with a layer of strawberries followed by the next layer. Repeat until you have 6 extra tall mini cakes that are perfect for sharing.....or not sharing!