Vanilla Cupcakes with Whipped Cream Filling

Last week Olivia (and the rest of her class) took the EOGs.
End Of Grade standardized tests for the state of North Carolina.
You know, to ensure that the teachers are teaching.
{I could go on, but that's not what this post is about.}

They put a lot of pressure on these kids -- forcing having them practice tests over and over and over again for months.
Poor Olivia was a little stressed out about it.
Her teacher is amazing and had all the parents send in notes for their child to read before the test to alleviate some of that stress.

On Friday, the last day of the tests, I thought Olivia could use a sweet surprise.
I found these little beauties at Joy of Baking and had to make them (slightly altered, of course).

They were light, delicious, and so fun to look at!
This was my first try at homemade whipped cream, and I can now say with certainty, Cool Whip will no longer be brought into my house.
Homemade is the way to go.
I colored the whipped cream with Wiltons gel food coloring and then piped it into the hole and around the top of mini Bundts with a star tip.
The whipped cream was thick enough that it didn't fall through the hole when you picked it up, so you could just suck it all out if you wanted to (which the kids thought was so super cool!).
Yummmmm!

Vanilla Cupcakes with Whipped Cream Filling

Ingredients
1/2 cup applesauce
1/2 cup vanilla yogurt
2/3 cup sugar
3 large eggs
1 tsp. vanilla
1 tsp. lemon juice (optional)
1 cup all purpose flour
1/2 cup whole wheat flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup almond milk

Whipped Cream
1 pint whipping cream
1/4 cup sugar
1 tsp. vanilla

Directions
•Preheat oven to 350*F and spray muffin pans (or use cupcake liners).
•Beat applesauce, yogurt, and sugar.
•Add the eggs, one at a time, and beat well after each addition.
•Beat in vanilla and lemon juice.
•In a separate bowl, whisk together the flour, baking powder, and salt.
•Add the flour and milk, in three additions, alternating:  flour, milk, flour.
•Fill the muffin pans/cups.
•Bake for 17-19 minutes.
•Makes 12 mini Bundts and 3 butterflies

Whipped Cream
•Beat all of the ingredients together until light and fluffy (about 5 minutes).