Saturday, 7 2010

kitchy weekends: strawberry & cream cupcakes

for me, nothing screams summer more than berries. okay, probably beach and frilly summer dresses scream summer even louder, but berries are the creme de la creme of summer, for me at least. and my favorite berry? all of them really, because i love blueberry, raspberry, blackberry and every-berry else. but now if you ask me, what berry i buy most of the time? its strawberry! strawberry is just so tempting for me. they are so red, sexy and juicy. and for me, the perfect summer dessert is something creamy, light, fresh with a touch of strawberry. last summer one of the most memorable desserts i had was a strawberry mousse cake with strawberry sauce and this summer, its must be this strawberry and cream cupcakes, okay, no, i lied! this summer, i love that japanese strawberry shortcake from local japanese bakery here in Jakarta and in fact, this strawberry and cream cupcakes i made is inspired by that japanese strawberry shortcake.

this strawberry and cream cupcakes have a basic vanilla cupcake based with chopped strawberries in the bottom, baked, cooled and frosted with very light whipped cream just minutes before being served. and the best way to enjoy this cupcake? using plate and fork so you can have the three parts altogether, the buttery vanilla cupcake, juicy strawberries and the light and creamy whipped cream. and a cup of tea if possible, to wash down or maybe a glass of icy lemonade? your choice, either way… this is just a perfect summer cupcake.

STRAWBERRY AND CREAM CUPCAKES

adapted from hummingbird bakery strawberry cheesecake cupcakes recipe
makes 12

1 cup all-purpose flour
a scant 3/4 cup sugar
1 1/2 teaspoons baking powder
a pinch of salt
3 tablespoons unsalted butter, at room temperature
1/2 cup whole milk
1/2 teaspoon pure vanilla extract
1 egg
12 large strawberries, chopped into small pieces.
1 cup whipping cream
strawberries for garnish

preheat the oven to 325 F, line a 12-hole cupcake pan with paper cases.
put the flour, sugar, baking powder, salt and butter in a big mixing bowl and use a mixer to beat on slow speed until you get a sandy consistency and everything is combined.
pour in the milk and vanilla and beat on medium speed until all ingredients are well mixed (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). add the egg and beat well for a few minutes to ensure the ingredients are well incorporated.
divide the chopped strawberries between the paper cases. spoon the batter on top until two-thirds full and bake in the preheated oven for 20-25 minutes, or until light golden and the cake bounces back when touched. a skewer inserted in the center should come out clean. let the cupcakes cool slightly in the pan before turning out onto a wire rack to cool completely.

FINISHING
when the cupcakes are completely cooled and you’re ready to serve them to the hungry and excited crowd. whip the whipping cream in a big mixing bowl using electric mixer until stiffed and frost each cupcake, garnished with a strawberry on top.