Sunday, June 2, 2013

Strawberry Filled Cupcakes with Strawberry Frosting

The Music:
"Strawberry Fields Forever" (I know, I know. Talk about cliched)

 The cake was good. The filling was perfect.

The frosting was heavenly.

But left me feeling guilty.

I was going out on a limb. Frosting with flour?
and the ingredients were less than healthy.

 Whatever! Desserts are when we don't care about health correct? At least it has strawberries in it so it is kind of healthy.

 Plus, they look professional and I got to use the cake plate!
 Ugg... Maybe I'll make these again. The dripping frosting makes me crave this frosting.

 Bite shot
And another

THE FROSTING (I added some of the filling to the frosting to make it stawberry falvored)

  • 32 ounces of fresh strawberries
  • 1/4 cup sugar
  • 1 lemon, juiced
  • 3 tablespoons cornstarch
  • Pinch of salt
Prepare strawberries by rinsing, draining, removing caps and cutting into small pieces. Place in a large bowl. Add sugar. Stir and allow to sit at room temperature for about 30 minutes. Strain the juice from the strawberries into a one-cup measure. Add enough water to make one cup of liquid. In a small saucepan, combine the strawberry liquid, lemon juice, cornstarch and salt.
Cook over medium heat, stirring constantly until the mixture boils and becomes thick enough to coat the back of a spoon. Cool completely. Stir mixture into reserved strawberries. Stir. Using a blender, blend on low speed until filling is smooth. Refrigerate until ready to use. Any leftover strawberry filling may be kept for several days and used on toast, pancakes or mixed in plain Greek yogurt.
To fill the cupcakes you can use the large end of a piping tip, knife or apple corer to cut out a round section in the cupcake. Then fill the cupcake and put the cut-out portion of the cupcake back over the filling.

  • 1 cup almond or soy milk
  • 1 Tbsp. vinegar
  • 1/2 cup margarine
  • 1 1/2 cups cake flour
  • 1/2 cup sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. vanilla
  • 1 Tbsp. lemon juice
Preheat oven to 350 degrees Fahrenheit. Add vinegar to almond or soy milk and set aside. Sift together all dry ingredients (cake flour, baking soda, baking powder, salt, and sugar). Soften margarine in microwave (do not melt it completely), and add to dry ingredients.

Add remaining wet ingredients, and mix until just combined. Be careful to not over mix. Fill muffin tins 2/3 fu

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