Cupcake trials: to whip or to cream?

Making the best of strawberries, cream and cupcakes

Did you know that different sponge cakes require different types of frosting? Not always, but it's good to bear in mind if you want the best flavour combinations.

A chiffon cake for example, works best with a whipped frosting because of the light sponge structure. Whereas an American buttercream would make it collapse under the weight.

Tonight, I decided to give stabilised whipped cream a try since I had leftover strawberries and cream in the fridge.

For the sponge

I used half my usual butter quantity, half oil, and a dollop of yogurt just to see if it made a difference.

For the whipped frosting

I used a random combination of heavy cream, icing sugar, cream cheese and a touch of cornflour.

My verdict

I tested the cupcake at room temperature for 20 minutes and pleased to say, the cream didn't budge!

While I love whipped cream, I think my good-ole buttercream recipe is great because it's richer in depth and flavour. But I will say, the stabilised whipped cream was deliciously refreshing!

Next time I'll try another cupcake sponge to see how it pairs with stabilised whipped cream. Eggless perhaps?

Overall, is it worth a try? Yes! Especially with fruit toppings.

I only ate one, promise!