Berry Cakes with Cinnamon Whipped Cream

--Refreshing summer treat from Rachel Ray

Ingredients:

• 1 stick (4 ounces) unsalted butter, softened
• 3/4 cup plus 1 tablespoon granulated sugar
• 2 large eggs, at room temperature
• 2 tablespoons plus 1 cup heavy cream
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1 cup flour
• 1 cup mixed fresh berries, plus more for garnish
• 2 tablespoons confectioners' sugar
• 1/2 teaspoon ground cinnamon

Directions:

1. Preheat the oven to 350°. Lightly grease a muffin pan. Using an electric mixer, beat the butter and 3/4 cup granulated sugar until pale, about 5 minutes, scraping down the sides of the bowl. Add the eggs and beat until fluffy, about 2 minutes. Add 2 tablespoons cream, the vanilla and the salt and mix until combined, scraping as necessary. Beat in the flour until incorporated. Using a spatula, gently stir in the berries.

2. Spoon the batter into each muffin cup, about three-quarters full. Top each cake with a few berries and sprinkle the remaining 1 tablespoon granulated sugar over the cakes. Bake until a toothpick inserted in the center comes out with only a few crumbs, 30 to 35 minutes. Let cool in the pan, then run a knife around the edges and remove.

3. In a small bowl, whip the remaining 1 cup cream with the confectioners' sugar and cinnamon until soft peaks form. Serve with the cakes.