Tuesday, 15 November 2011

Faire Cuire: Spring Time

Spring is in the air & want nothing but to spend all day outside. . . 
& to take on your picnic, these delicious strawberry morsels-- perfectly dainty & deliciously fresh!

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Makes 12

.: 75 grams butter, softened
.: 230 g sugar
.: 1 large egg
.: 1/2 tsp vanilla powder
.: 150 g flour
.: 1 tsp baking powder
.: 85 ml milk
.: 120 g fresh strawberries, rinsed, hulled and chopped

* Preheat oven to 350 degrees F/175 degrees C. Line one standard 12-cup cupcake pan with paper liners; set aside.
* Into a medium bowl, sift together flours, baking powder, and salt; set aside.
* In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. 
* Beat in the egg and then beat in vanilla. 
* With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition. 
* Fold in strawberries.
* Divide the batter evenly among the prepared cups so that each is about two-thirds full. 
* Bake, rotating the pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the centers comes out clean, about 20 minutes. 
* Transfer pans to a wire rack to cool for 5 minutes. Remove cupcakes from pan and cool completely on wire racks

.:   S   t   r   a   w   b   e   r   r   y       b   u   t   t   e   r   c   r   e   a   m   :.

.: 5 large egg whites
.: 210 g butter, softened
.: 190 g sugar
.:100 g coarsely chopped fresh strawberries
* Pour egg whites and sugar in a clean and heat proof bowl. 
* Put the bowl in a double boiler, the water should be simmering. 
* Whisk the sugar end eggs constantly so they don't curdle. The mixture should be about 65 degrees celsius, about 140-150 degrees F. If you don't have a thermometer, just rub some mixture between your fingers. If the sugar is melted, it is done. 
* Remove from heat, whip until white, fluffy and cool. This step can take up to 10 minutes. 
* Start adding the butter, very slowly. 

{ Don't worry if the mixture looks curdled and soupy, it's easy to fix! If the buttercream is too cold, just put the bowl in a double boiler again for a few seconds and whip again. If it's too hot, just put it in the fridge for a few minutes and whip. }

* Add strawberries to the buttercream and whip until smooth.

*Recipe & pictures from Call Me Cupcake -- images edited by Amour-Love

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