Sunday, 14 August 2011
This weekend we celebrated my friend's birthday. It has become a tradition for me to bake whatever my friends request for their birthdays. So, this weekend my friend requested something fruity. I really wanted to make some kind of cupcakes because it feels like ages since I have. So, I decided on strawberry cupcakes. After some time spent on food blogs, I chose this recipe and I'm glad that I did!
The cakes were really moist and the strawberry pieces in them really gave them a great texture and flavour! The strawberry meringue buttercream frosting was ok....but not my favourite. I had never made SMBC before and I was excited to try this out! I knew that this frosting would be really rich and creamy and not too sweet. But, I wasn't prepared for just how rich and creamy it would be! It was so silky smooth. After trying this frosting recipe, I think I prefer a normal buttercream. This one just wasn't sweet enough for me (and I don't like ultra sweet frostings). But, my friends loved these cupcakes and said that they preferred this frosting over a normal buttercream....I guess it's just down to personal preference!
Makes about 18 cupcakes
For the cupcakes:
2 1/2 cups cake flour
2 tsp baking powder
1/4 tsp salt
1/2 cup butter at room temperature
1 1/2 cups sugar
2 large eggs
1/3 cup buttermilk
1/4 cup oil
1 tsp vanilla extract
2 cups chopped strawberries
For the Frosting:
1/2 cups fresh strawberries, rinsed, hulled and coarsely chopped
4 large egg whites
1 1/4 cups sugar
3 sticks (1 1/2 cups) unsalted butter, at room temperature
Preheat oven to 350*F. Line cupcake pans with paper liners.
Sift the flour, salt and baking powder into a medium bowl. Set aside. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Add eggs one at a time until combined. Add buttermilk, oil and vanilla and beat until combined. Add flour mixture and stir until just combined. Fold in chopped strawberries.
Fill the cupcake liners 3/4 full with batter. Bake for 20 mins or until a toothpick inserted in the centre comes out clean. Cool completely on a wire rack.
To make the frosting: Place the strawberries in a food processor or blender. Purree until completely smooth. Combine the egg whites and sugar in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160*F and the sugar has dissolved.
Transfer to the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 10 mins (the bowl should be cool to the touch.)
Reduce the speen to medium and add the butter, 2 Tbsp at a time, adding more once each addition has been incorporated. If the frosting curdles, continue to beat on medium-high speed until thick and smooth again (3-5 mins or longer). Change to the beater attachment and beat for about 2 mins, until frosting is smooth and creamy. Blend in the strawberry puree until smooth and completely incorporated.
Fill a pastry bag fitted with a frosting tip. Frost cooled cupcakes as desired.
Cupcake recipe adapted from Annie's Eats. Frosting recipe adapted from Martha Stewart's Cupcakes.