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| FRESH STRAWBERRY CUPCAKES |
Kris’ Strawberry Cupcakes
Yield: 30-36 cupcakes, depending on size
Ingredients:
Cupcakes:
2 1/4 cups AP flour
½ cup cake flour
1 Tbls. baking powder
1 tsp. salt
2 sticks unsalted butter, room temperature
2 1/4 cups sugar
1 ½ tsp vanilla extract
3 large eggs, room temperature, plus 1 egg white
1 cup milk
2 ½ cups strawberries, finely chopped
Frosting:
1 ½ cups fresh strawberries (8 oz), rinsed, hulled and coarsely chopped
4 large egg whites
1 1/4 cups sugar
3 sticks unsalted butter, room temperature, cut into cubes
Garnish:
Extra strawberries
Procedure:
Preheat oven to 350^. Line cupcake pans with paper liners.
In a medium bowl, combine flour, cake flour, baking powder and salt; whisk to blend. Set aside.
In a mixer bowl using medium speed beat the butter until creamy , about 3 minutes, then add the sugar and vanilla, beat again 2 minutes.
Add the eggs and egg white one at a time, beating well after each addition and scraping down the bowl sides 2 or 3 times.
With the mixer on low speed, add the flour mixture in three additions, alternating with the milk, beginning and ending with the flour mixture. Mix just until incorporated after each addition.
Remove bowl from mixer and using a spatula, gently fold in the chipped strawberries.
Divide the batter between the paper liners using an ice cream type scoop; about 1/4 cup per liner.
The liners should be about 3/4 full.
Bake about 25 minutes until light golden brown and a toothpick inserted in the center comes out clean. Remember to rotate pans halfway through the baking process.
When done, remove pans from oven and cool on wire racks for 5 minutes. Then remove cupcakes from pans and allow to cool completely on the racks.
To make the frosting, place the strawberries in a food processor or blender and puree.
Combine the egg whites and sugar in the clean, heatproof mixer bowl and set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160^ and the sugar has dissolved. Pinch a little of the warm mixture between your fingers to make sure the sugar has dissolved.
Place the mixer bowl on the mixer fitted with a whisk attachment. Whisk on medium until the mixture is frothy, then use a higher speed and whisk until the mixture has cooled to room temperature and stiff peaks have formed. The mixer bowl should be cool to the touch.
Reduce the speed to medium and add the butter, one cube at a time. Continue to beat until the frosting is thick and smooth, more than 5 minutes. This frosting may look curdled or soupy until it comes together. Putting the frosting mixture in the fridge for 20 minutes can process.
When the frosting has come together and is fairly firm, add the strawberry puree and blend until smooth. Scrape down the sides of the bowl and whisk until all ingredients are incorporated.
Fill a pastry bag fitted with a large decorative top with the frosting. A star tip works well. Frost cooled cupcakes as desired, and garnish with fresh berries or slices.
Yield: 30-36 cupcakes, depending on size
Ingredients:
Cupcakes:
2 1/4 cups AP flour
½ cup cake flour
1 Tbls. baking powder
1 tsp. salt
2 sticks unsalted butter, room temperature
2 1/4 cups sugar
1 ½ tsp vanilla extract
3 large eggs, room temperature, plus 1 egg white
1 cup milk
2 ½ cups strawberries, finely chopped
Frosting:
1 ½ cups fresh strawberries (8 oz), rinsed, hulled and coarsely chopped
4 large egg whites
1 1/4 cups sugar
3 sticks unsalted butter, room temperature, cut into cubes
Garnish:
Extra strawberries
Procedure:
Preheat oven to 350^. Line cupcake pans with paper liners.
In a medium bowl, combine flour, cake flour, baking powder and salt; whisk to blend. Set aside.
In a mixer bowl using medium speed beat the butter until creamy , about 3 minutes, then add the sugar and vanilla, beat again 2 minutes.
Add the eggs and egg white one at a time, beating well after each addition and scraping down the bowl sides 2 or 3 times.
With the mixer on low speed, add the flour mixture in three additions, alternating with the milk, beginning and ending with the flour mixture. Mix just until incorporated after each addition.
Remove bowl from mixer and using a spatula, gently fold in the chipped strawberries.
Divide the batter between the paper liners using an ice cream type scoop; about 1/4 cup per liner.
The liners should be about 3/4 full.
Bake about 25 minutes until light golden brown and a toothpick inserted in the center comes out clean. Remember to rotate pans halfway through the baking process.
When done, remove pans from oven and cool on wire racks for 5 minutes. Then remove cupcakes from pans and allow to cool completely on the racks.
To make the frosting, place the strawberries in a food processor or blender and puree.
Combine the egg whites and sugar in the clean, heatproof mixer bowl and set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160^ and the sugar has dissolved. Pinch a little of the warm mixture between your fingers to make sure the sugar has dissolved.
Place the mixer bowl on the mixer fitted with a whisk attachment. Whisk on medium until the mixture is frothy, then use a higher speed and whisk until the mixture has cooled to room temperature and stiff peaks have formed. The mixer bowl should be cool to the touch.
Reduce the speed to medium and add the butter, one cube at a time. Continue to beat until the frosting is thick and smooth, more than 5 minutes. This frosting may look curdled or soupy until it comes together. Putting the frosting mixture in the fridge for 20 minutes can process.
When the frosting has come together and is fairly firm, add the strawberry puree and blend until smooth. Scrape down the sides of the bowl and whisk until all ingredients are incorporated.
Fill a pastry bag fitted with a large decorative top with the frosting. A star tip works well. Frost cooled cupcakes as desired, and garnish with fresh berries or slices.
these look SO good! Gotta love berries - makes them almost healthy:)
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