Pull-Apart Vanilla-Wafer Cupcakes Cake with Berries
This is a great cupcake recipe from Martha Stewart Living Magazine. No too sweet, and oh so festive and fun!
Prep Time 25minutes
Cook Time 25minutes
Total Time 50minutes
45vanilla-wafer cookiespulsed finely in a food processor until finely ground (1 1/2 cups)
1/2cupunbleached all-purpose flour
1cupsweetened shredded coconut
2 tablespoonsconfectioners' sugar
1/4 teaspoonpure vanilla extract
1 1/2cupsmixed fresh berriessuch as blueberries, raspberries, or blackberries
Preheat oven to 350 degrees. Line a standard muffin tin with paper liners. Whisk together cookie crumbs, flour, baking powder, and salt.
Beat butter with granulated sugar on medium speed until pale and fluffy, about 1 minute. Reduce speed to low and add flour mixture in 3 batches, alternating with milk, beginning and ending with flour mixture and beating until combined after each addition. Fold in coconut.
Divide batter among cups. Bake until cupcakes are golden brown and centers bounce back when gently pressed, 22 to 24 minutes. Let cool completely in tin on a wire rack.
Add 2 tablespoons water to small saucepan. Sprinkle with gelatin; let stand until thick, about 5 minutes. Gently heat over medium until gelatin has dissolved. Remove from heat; let cool 5 minutes (but don't let it set).
Beat together cream, confectioners' sugar, and vanilla on medium speed until very soft peaks form, 1 to 2 minutes. Add gelatin mixture; beat on medium speed until stiff peaks form, about 1 minute more.
Remove cupcakes from tin and arrange on a platter in a three-by-four rectangle. Spoon frosting over each row of cupcakes; using an offset spatula, smooth to cover tops, forming a rectangular shape. Refrigerate at least 1 hour and up to 3 hours. Sprinkle with berries before serving.
Recipe Credit: Martha Stewart Living
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