Monday, October 17, 2011

Strawberry Cupcakes

At this point, it is too hot for fires or even the thought of fires to make s'mores cookies.  It was 97˚ yesterday and I needed something refreshing.

Enter Strawberry Cupcakes (actually white cupcakes with strawberry meringue buttercream icing - strawberry cupcakes rolls of the tongue a little easier).
Not only do they taste good, they look good.  They look like they have strawberry ice cream piled on top of a perfectly white cake - all topped off with a giant deep red strawberry!

Recipe from Martha Stewart
3 c. cake flour
2 tsp. baking powder
1 tsp. salt
1 1/2 c. butter, softened
2 1/4 c. sugar
1/4 tsp. vanilla
1 c. milk
8 egg whites
Strawberries for garnish

1.  Beat butter and 2 c. of the sugar until light and fluffy.  Beat in vanilla.
2.  Add in dry ingredients in thirds - alternating with milk.  Beat until just combined.
3.  Clean the mixing bowl and switch to the whisk attachment.  Beat egg whites until foamy.  Add 1/4 c. sugar.
4.  Beat on high speed until stiff glossy peaks form.  ~4 minutes.
5.  Fold 1/3 of egg whites into the batter, then fold in the rest of the egg whites until just combined.

6.  Fill lined muffin pans (this recipe made about 30 cupcakes).
7.  Bake for 20-25 minutes at 350˚.  Cool on wire racks.  Frost with strawberry meringue frosting (recipe below) and garnish each with a strawberry!

recipe from Martha Stewart
4 egg whites
1 1/4 c. sugar
1 1/2 c. butter, softened
1 tsp. vanilla
1 1/2 c. strawberry jam, pureed in food processor

1.  Set bowl of mixer over saucepan of simmering water.  Combine eggs and sugar, whisking constantly until sugar is dissolved and mixture is warm to the touch.

2.  Attach bowl to mixer with whisk attachment.  Beat on high until stiff (but not dry) peaks form and the mixture is cooled.  Recommended time is about 6 minutes - it did not take that long for mine, so just watch it as you go.
3.  Switch to the paddle attachment and add butter in pieces (a few tablespoons), beating well after each addition.  Beat in vanilla until you get rid of all air bubbles.

 4.  Stir in strawberry jam.  If the icing seems very thin, put it in the fridge for a half hour then beat again when you are ready to use it.

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