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

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.: 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