Friday, 19 July 2013

Strawberry Sensation

for 8 cupcakes:

have all the ingredients at room temperature

130 g flour
6 g baking powder
70 g unsalted butter
130 g sugar
65 g eggs
4 g vanilla extract
80 g milk
230 g strawberries chopped

Combine the flour and the baking powder in a bowl. Mix well. Beat the butter until creamy. Add the sugar beating continuously. Have the buttery mixture pale and light. This will aerate the batter enough for achieving light and melting cupcake texture at the end. Beat in the eggs into the butter. Add the vanilla. Reduce the speed of the mixer and add one third of the flour. After absorbed, add half of the milk, mixing on low, the second third of the flour and the last part of the milk. Fold the last third of the flour. Adding the flour and the milk shouldn't take longer than 2 min. Add the strawberries at the end mixing by hand. Divide the batter into eight cupcake liners. Fill them two thirds. (see the Note!). Bake at 170C for about 20-25 min or until a toothpick checking satisfies you. Transfer to a wire rack to cool. Ice the cakes after completely cooled.

Note: The cups' shape used for these cupcakes does not allow filling them more than two thirds. The straight sides cause vigorous rising during baking. If other liner are used (common liners), they could be filled three quarters of their volume - the widening on top allows the batter to spread evenly and more freely without damaging the shape of the cupcake

for the icing:

Strawberry White Chocolate Cream

have all the ingredients at room temperature:

90 g white chocolate
60 g cream cheese
30 g unsalted butter
40 g confectioners sugar
80 g sour cream
140 g strawberries + 1 tbsp. sugar

Prepare the strawberry purée by cooking gently strawberries and sugar over medium heat. Do not over cook the fruit. Strain the mixture through a fine sieve and reserve the purée. Chop the chocolate in small pieces and melt it over bain-marie. Set aside to cool. Combine the butter and cream cheese. Beat with the sugar until light and creamy. Combine the strawberry purée and the sour cream. Mix with the butter mixture. Add the melted chocolate. Allow to cool in the refrigerator and harden a little bit before piping on top of the cupcakes. 
Decorate with fresh strawberries.

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