Sorry about not posting as much but I've been enjoying some great lazy summer days and plus it's been a little to warm for baking. With summer coming to an end I wanted to share one of my summer favorites-Strawberries! The cupcakes were super moist and loaded with juicy strawberries. For the frosting I went with a swiss meringue buttercream which has an amazing silky and smooth texture. Think strawberry shortcake:)
Strawberry Cupcakes ( courtesy of Martha Stewart)
2 3/4 cups flour sifted
1/2 cup cake flour
1 tablespoon baking powder
1 teaspoon salt
1 cup unsalted butter room temp.
2 1/4 cups sugar
1 1/2 teaspoons vanilla
3 lg egg whites plus 1 egg room temp.
1 cup milk room temp.
2 cups finely chopped fresh strawberries
|Nothing better than fresh local berries!!|
The How To
Preheat oven to 350 degrees. Sift together both flours, baking powder and salt then set aside.
With an electric mixer on med-high speed cream together butter, sugar and vanilla until pale and fluffy.
Add whole eggs and the whites, one at a time beating until each is incorporated.
Reduce speed to low and add flour mixture in two batches alternating with the milk. Fold in chopped strawberries by hand.
Divide batter evenly among lined cups filling each three-quarters full. Bake for 20-25mins rotating half way through the bake time. Transfer to wire rack and let cupcakes cool completely before frosting.
Strawberry Meringue Buttercream
1 1/2cups fresh strawberries rinsed and coarsely chopped
4lg egg whites
1 1/4 cups sugar
1 1/2 cups butter at room temp and cut into tablespoons
The How To
Puree strawberries in a food processor. Combine egg whites and sugar in the heatproof bowl of a stand mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved. The mixture should feel completely smooth when rubbed between your fingertips.
Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to med-high speed, mix until stiff peaks form. Continue mixing until the mixture is fluffy and glossy. The bottom of the bowl should be completely cool. This should take about 10mins.
Turn the mixer to med-low speed and add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added switch to the paddle attachment and continue beating on low speed for 2mins. This will remove any air bubbles. Add strawberries and beat until combined.
Now frost and enjoy!!!!!!!!!!!!!!!!!!!!
A$$ Kicking Carrot Cupcakes