Vanilla Cupcakes Blueberry And Whipped Topping Jar Parfaits Recipes

Steps:

• In each of 4 parfait glasses or wine glasses, layer strawberries, whipped topping and blueberries. Serve immediately or refrigerate until serving time.

Steps:

• Heat oven to 375°F. Place paper baking cup in each of 30 to 36 regular-size muffin cups.
• In large bowl, beat cake mix and water with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour batter into muffin cups, filling each 3/4 full.
• Bake 12 to 20 minutes or until cupcakes are golden brown and cracks on top feel dry. Remove from muffin cups to cooling rack. Cool.
• In medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in granulated sugar and vanilla bean paste. Increase speed; beat mixture until stiff peaks form. Spoon whipped cream into decorating bag fitted with large star tip.
• Pipe whipped cream on top of cooled cupcakes; garnish with berries. Sprinkle tops with powdered sugar.

Steps:

• Have your eggs and butter at room temperature before you begin baking. Line 24 muffin cups with paper bake cups. In a medium bowl stir together flour, cornmeal, corn starch, baking powder, and salt. Set aside.
• Preheat over to 350 degrees. In a large mixing bowl beat butter with an electric mixer on high for 30 seconds. gradually add sugar, about 1/4 cup at a time, beating on medium speed for about 5 minutes or until light and fluffy. Beat in vanilla. Add eggs, one at a time, beating on low to medium for 1 minute after each addition making sure to scrape the sides of the bowl. Add flour mixture, stir until just combined.
• Spoon batter into prepared muffin cups, filling each one 2/3 full. Sprinkle blueberries over batter in muffin cups. Sprinkle with streusel topping.
• Bake for 15-18 minutes or until a toothpick inserted in center comes out clean. Cool cupcakes in pan for 10 minutes. Remove cupcakes from muffin cups and drizzle with vanilla icing.
• Streusel Topping:In a medium bowl, combine flour, brown sugar, cinnamon, and salt. With a pastry blender or a fork, cut in the butter until mixture resembles coarse crumbs. Makes about 1 1/2 cups of topping.
• Vanilla Icing:In a medium bowl, combine room temperature butter, powdered sugar, and vanilla. St ir in 1-2 tbsp of milk to make icing drizzling consistency. Makes approximately 3/4 of a cup.

Steps:

• In a bowl, combine sour cream, brown sugar, lemon juice and zest. Cover and refrigerate. Just before serving, place half of the berries in dessert dishes or parfait glasses; top with half of the sour cream mixture. Repeat layers. Top with whipped cream.