Walnutmilk Vanilla Cupcakes
Prep time: 15 minutes
Cook time: 18 minutes
1/2 cup butter, softened
2/3 cup sugar
2 eggs
1 teaspoon vanilla extract
1 1/3 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup Mariani Vanilla Walnut Milk
Prepared cream cheese frosting
Raspberries or sliced strawberries
Preheat oven to 350°F and line 12 muffin cups with paper liners. Beat butter in a large bowl for 30 seconds. Slowly add sugar, beating until mixture is light and fluffy, scraping down the sides as needed. Add eggs one at a time, beating well after each addition. Beat in vanilla. Stir together flour, baking powder and salt in a medium bowl. Add 1/3 to butter mixture, beating on low speed just until combined. Beat in 1/2 of the walnut milk. Repeat steps ending with the remaining flour mixture, beating just until dry ingredients are incorporated. Spoon into prepared muffin cups and bake for 18 minutes or until a wooden pick inserted into the center comes out clean. Spread cooled cupcakes with frosting and top with berries just before serving. Makes 12 cupcakes.
To make Boston Cream Pie Cupcakes, scoop a small amount out of the center of each cupcake with a melon baller or small spoon. Pipe in a small amount of Siggi's Vanilla Yogurt until it mounds slightly. Drizzle with slightly warmed chocolate sauce. Refrigerate until ready to serve.
© 2019 Patty Mastracco Food, Inc.
