Friday, October 28, 2011

Strawberries and cream cupcake

I have been messing around with a 7"viewsonic tablet (given by a friend) and found it to be amazing! I could download cookbooks via amazon kindle and it gives me freedom to lug the cookbooks during my trips (to and from work)

One of the first one's I tried is the Cupcakes by Martha Stewart

She has one that is called blueberry and cream. I only had a can of strawberry pie filling (was thinking of making a topping for cheesecake) and decided to tweak the recipe. So here is my strawberry and cream cupcake:

1½ cups all-purpose flour
1½ cups cake flour (not self-rising), sifted
1 tablespoon baking powder
½ teaspoon salt
1 cup (225 gram) unsalted butter, room temperature
1¾ cups sugar
4 large eggs, room temperature (or 5 med eggs)
2 teaspoons pure vanilla extract
1¼ cups milk, room temperature
1 can strawberry pie filling

Whipped Cream 
1 package nestle cream 250 grams
1/4 cup powdered sugar

1. Preheat oven to 350°F. Line standard or mini muffin tins with paper liners. Whisk together both flours, baking powder, and salt.

2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla.

3. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each. Fold in strawberries by hand. (reserve some for topping)

-- the berries need not be too combined. I think the image of some swirls add something to the cupcake.

4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until pale golden, about 25 minutes for standard and 15 for mini. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature in airtight containers.

5. To finish, dollop cupcakes with whipped cream, and garnish with berries. Serve immediately.

you can see some strawberries sitting in the middle of the cupcake

For whipped cream:

whip the cream in a mixer, slowly add the powdered sugar till they form soft peaks. For me, I added some gelatin (1 tsp dissolved in warm water) to help maintain the shape of the cream. I also tried to refrigerate the cream a little to help it adhere to the cupcakes better.

The cupcakes were delicious. Kudos to a wonderful recipe by Martha! It was tasty and not too sweet and honestly quite addicting. I took the picture above when  the whipped cream was fresh but if you get some time and chill it a little more, you can get more body and maybe be able to pipe the cream onto the cupcakes. You can also try to make a hole in the middle of the cupcake and fill it with some of the strawberry preserves before topping it with the whipped cream for a surprise.

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