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!
.: S t r a w b e r r y c u p c a k e s :.
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
