Well because I was super busy with the holidays I decided to post two recipes this week. I hope you enjoy today’s as much as you enjoyed yesterdays!
Lately I’ve been going through a strawberry frenzy, it’s like I can’t get enough. It always happens, at least once a year. Always in the winter too, even though strawberries are normally enjoyed in warmer weather.
A couple weeks a go I had made that beautiful strawberry and thyme jam; While I was making that jam I was also baking cupcakes. Cupcakes that in my opinion turned out so light and so fluffy it was as if I was eating a cloud. At first I thought it might of been the cocktails I had enjoyed with my friends earlier that night, however the next morning they were still light and fluffy. I added a delicious Disaronno, French butter cream to top it off.
Now before you ask me why I keep baking cupcakes, it is because my friends never want a whole cake. They can also be a lot prettier.
3 1/2 cups all purpose flour
1 tbsp baking powder
1 tsp salt
2 1/4 cup sugar
1 tbsp vanilla
1 1/2 cups milk
2 cups frozen strawberries (chopped)
(add a few drops red food coloring if super red cake is desired)
Ingredients: (Butter cream)
1 cup unsalted butter
2/3 cup white sugar
3 tbsp water
5 large egg yolks
1/4 cup Disaronno
1 tbsp cream of tartar
pinch of salt (about 1/4 tsp)
I used a stand mixer but you could use-
a medium bowl, whisk, rubber spatula.
2 small bowls.
Measuring spoons and cups.
Piping bag and tip.
1. Preheat oven to 350 degrees.
2. Cream together butter and sugar till smooth.
3. Sift together flour, baking powder and salt in a small bowl. Set aside.
4. Combine milk, eggs and vanilla. (I just used a large measuring cup to reduce mess) Slowly add this mixture to your creamed butter and sugar.
5. In thirds add your dry mixture to your wet mixture.
6. Once well mixed, add your chopped berries.
7. Line your cupcake tins with liner and fill each once half way to three quarters full. Bake in oven for 10 minutes, rotate then bake for another 10 minutes OR until done.
**Test “doneness” by lightly pressing the top of the cake, if springy it’s done. If you do not feel comfortable this way you can poke a tooth pick or small knife inside, if it comes out clean it’s done.**
Method: (butter cream)
1. Combine sugar and water in a heavy bottomed sauce pan or pot. Bring to a light simmer. Place candy thermometer in pot to keep an eye on sugar temperature.
2. Separate egg yolks from their whites, place yolks in the mixer with a pinch of salt and beat with whisk attachment till light and fluffy. Add cream of tartar. Never stop mixing, you can slow it down but don’t stop.
3. Cut butter into small chunks and set aside.
4. Once sugar is boiling and reaches the “soft ball” stage take off heat and very slowly start to pour into the mixing bowl on a medium speed (be careful not to get sugar on the whisk part, it’ll splash. Hot sugar really hurts). Every so often stop pouring and turn mixer on high for a couple of seconds.
5. Once all the sugar is incorporated put mixer on a high speed and leave till the bottom of the bowl is warm…almost cool. This takes about 10 minutes.
6. Slowly add one chunk of butter at a time, making sure it is WELL combined (or else it will split…badly).
7. Whisk in Disaronno. Taste