Sunday, September 16, 2012

Perfectly Girly Strawberry Cupcakes, fit for a Queen!

When Marie-Antoinette supposedly uttered the words "let them eat cake" (she didn't read more here) this would be the cake I would envision!
I think this is my utmost favorite cupcake of all time! far...I've got a lot more cupcakes variations up my sleeve!
But this cupcake so far tops them all!
I can definitely see Marie-Antoinette and her leading ladies holding one of these little delicate and dainty cakes, while playing chess on the lawn. (obviously I don't have a clue what they would be doing...)
But this is what I envision ;-)

These cupcakes have a vanilla cake base with chopped fresh strawberries mixed in. 
The frosting is a delicate yet extremely exquisitely tasting Swiss meringue buttercream, again mixed with pureed fresh strawberries. The texture is light and airy and reminds me of a strawberry milkshake. 
The cake is anything but overpowering, it's flavors combine just right. the strawberry pieces make the cake moist and flavorful. The process of making the frosting might seem a little overwhelming at first, just be patient and know that the end result is sooo overly worth it!
I made these quite awhile ago and have just been catching up to TONS of posts I could have done ages ago. I blame the mommy-brain!
I know strawberries are out of season now but definitely bookmark this one for next year OR I'm sure you could easily make these with frozen strawberries (just make sure you drain them well).
But do try them with fresh strawberries at least once and you will see what I was talking about...yum!  Check mate!

Strawberry Cupcakes with Strawberry 
Meringue Buttercream
Makes about 34 cupcakes
For the Cupcakes:
  • 2¾ cups all-purpose flour
  • ½ cup cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 2¼ cups granulated sugar
  • 1½ teaspoons vanilla extract
  • 3 eggs
  • 1 egg white
  • 1 cup whole milk
  • 2 cups finely chopped fresh strawberries

For the Strawberry Meringue Buttercream:
  • 1½ cups fresh strawberries (about 8 ounces), rinsed, hulled and coarsely chopped
  • 4 egg whites
  • 1¼ cups granulated sugar
  • 1½ cups unsalted butter, cut into tablespoons, at room temperature

For the Cupcakes:
  1. Preheat oven to 350 degrees F. Line standard muffin tins with paper liners.
  2. Whisk together both flours, baking powder and salt; set aside.
  3. With an electric mixer on medium-high speed, cream together the butter, sugar and vanilla until pale and fluffy, about 3 minutes. Add the eggs and egg white, one at a time, beating until each is fully incorporated, scraping down the sides of the bowl as needed. Reduce the mixer speed to low and add the flour in two batches, alternating with the milk, beginning and ending with the flour and beating until well combined. Use a rubber spatula to gently fold in the chopped strawberries by hand.
  4. Divide the batter evenly among the lined cups, filling each three-quarters full. Bake until golden and a cake tester inserted in centers comes out clean, 25 to 30 minutes. Transfer to pans to wire racks to cool for 15 minutes; turn out the cupcakes onto the rack and let cool completely. Cupcakes can be stored up to 1 day at room temperature in airtight containers before frosting.

For the Strawberry Meringue Buttercream:
  1. Puree the strawberries in a food process or blender; set aside.
  2. Combine the egg whites and sugar in the heatproof bowl of a standing electric mixer set over a pan of simmering water. Whisk constantly by hand until the mixture is warm to the touch and the sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
  3. Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, mix until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.
  4.  Reduce the mixer speed to medium-low and add the butter a few tablespoons at a time, mixing well after each addition. Once all the butter has been added, scrap down the sides of the bowl with a spatula and switch to the paddle attachment; continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Add the strawberry puree and beat until combined. Stir the frosting with a rubber spatula until the frosting is smooth. Keep the buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.
  5. Spread or pipe the buttercream onto each cupcake. Store cupcakes in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days.

Recipe courtesy of Brown Eyed baker who got it from Martha Stewart Cupcakes

No comments:

Post a Comment