Sunday, November 13, 2011

Strawberry Cupcakes with Merengue Buttercream frosting

I made this Strawberry cupcakes for a neighbor's barbecue and they were really a success!!! The first time I made the buttercream it kept separating when adding the strawberry jam, so on the second time I made them, I took away the jam from the recipe: The results were amazing!

Cupcakes:
Adapted from Martha Stewart
Makes 3 dozens

  • 2 3/4 cups all-purpose flour
  • 1/2 cup cake flour (If you don't have any, substitute with 1 tablespoon cornstarch and fill until 1/2 cup with all-purpose flour)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 8 ounces unsalted butter at room temperature
  • 2 1/4 cups sugar
  • 3 eggs
  • 1 egg white
  • 1 cup whole milk
  • 1 1/2 teaspoons pure vanilla extract
  • 2 cups chopped strawberries, plus more for garnish

  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners and set aside.Whisk together the flours, baking powder and salt in a large bowl. In your mixing bowl, beat the sugar and butter until creamy, then add the eggs, one at a time. Add vanilla and milk and mix in low speed until combined.
  2. Add dry ingredients to wet ingredients, alternating and ending with dry. Fold in the strawberries carefully and divide batter among muffin cups.
  3. Bake cupcakes 20 minutes or until a toothpick comes out clean. Let cool completely before adding the buttercream.

Frosting:
Adapted from Martha Stewart
Makes about 5 cups

  • 4 egg whites
  • 1 1/4 cups sugar
  • 1 1/2 cups unsalted butter
  • 2 teaspoons pure vanilla extract

1. Add egg whites and sugar over a saucepan of simmering water and mix until well combined. Cook, stirring constantly until the sugar has dissolved (you can touch it and feel the grains of sugar between your fingers)
2. Beat the mixture on high speed until it holds stiff peaks and the mixture is cooled; I used a hand mixer and made about 9 minutes of mixing
3. Start adding the butter, around 3 tablespoons at a time, mixing in medium speed after each addition. If your frosting starts to separate, mix on high speed until incorporated again, about 5 minutes. Add vanilla and beat in low speed for 2 more minutes
4. Pipe your cupcakes with the buttercream and top them with a strawberry

3 comments :

  1. Your cupcakes are beautiful and look so yummy! The piping is perfect too! This is definitely a cupcake I would want to eat!!

    Your bloggingbuddies from etsy,
    Pei Li

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