Coincidently, my friend Louise, like myself, likes strawberries, and therefore, it was no doubt what I was going to make her. I had taken inspiration from the amazing Mehan's Kitchen to create these Strawberry Shortcake Cupcakes. These beauties, are a shortcake cupcake with a strawberry filling and icing with an additional buttercream icing on top (just because I fail at decorating, nevertheless, it is improving).
Strawberry Shortcake Cupcakes (adapted from Mehan's kitchen here, although, there are significant changes).
You will need:
- 3/4 cup of unsalted butter (approximately 170 grams if you buy a block of butter)
- 1 cup of caster sugar
- 6 egg whites
- 3 teaspoons of vanilla essence
- 2/1/2 cups of plain flour
- 1/4 cup of corn flour
- 3 teaspoons of baking powder
- 1/1/2 teaspoons of salt
- 1/1/2 cups of buttermilk
- 250 grams of cream cheese
- 120 grams of butter
- 1/2 cup of sugar
- 3 teaspoons of vanilla essence
- 2 punnets of strawberries (one and a half for the icing, the other half for decorating, eating and extras)
OPTIONAL :-
- 1/2 cup of Copha (vegetable shortening)
- 1/2 cup of butter
- 1 teaspoon of vanilla extract
- 4 cups of caster sugar
- 2 tablespoons of milk
- 3/4 drops of red or rose food colouring
Here is the how to:
1.Preheat the oven to 180 deg.Cel. Cream the butter until light and fluffy, slowly add in the sugar.
2. Whisk in the egg whites, add in the vanilla essence, flour, corn flour, baking powder, salt and buttermilk. Again, slowly and one at a time. Mix until consistant and smooth.
3. Spoon the mixture into a muffin pan (fill about 1/2-3/4 full) and bake for about 25-30 minutes. Depending on the size, you may need to bake it for slightly longer/shorter but when the skewer comes out clean, you have the all good. However, as Professor Moody says, 'CONSTANT VIGILANCE'.
4. Whilst the cupcakes a baking, you will need to remove the leaves from the strawberries by cutting them off. Cut them into quarters and put it in a blender. Add the butter, cream cheese, sugar and vanilla essence in and blend until smooth. (Refrigerate until needed)
5. With the other half of a punnet, cut the leaves off, and with the flat side on the cutting board, cut very thin slices vertically. These will be put onto the top of the iced cupcakes. Like the icing, refrigerate until needed.
6. Once the cupcakes are out and cooled, cut a small hole in the cupcakes (this will be a lid) and cut it approximately halfway to three quarters deep. Take the strawberry icing from the fridge and fill the hole with the icing and cover the top with the lid. Cover the cupcake with the icing
OPTIONAL :-
7. In another bowl, mix the vegetable shortening and butter. Whip them together, whilst adding the vanilla and sugar. Lastly add in the milk and the food colouring. Beat until light and fluffy.
8. To assemble the whole thing together, pipe this icing ontop of the strawberry icing and finish off by placing the strawberry ontop.
Hopefully I got that all down, it has been a late posting, mainly due to my attempts at having a social life (trust me, sleeping with my textbook has given me the talk of the town), eating three bowls of pho, spending time with family and calculating the necessary mark to pass the subject.
I'm kind of keen to see what people have been thinking. So if you want me to experiment with a recipe or something, feel free to comment me, or like me on facebook and ask me there. But as for now, exams are coming up, and absorbing information by sleeping with textbooks don't work. Unfortunately.
Shrodinger's Cat will have to wait again. I did have an outfit I want to show you, but with Alexander McQueen now in my closet- you guys know it'll be worth the wait.
Much Love and Eat Fruit. X
Show me the McQueeeeeeeen!!! These cupcakes look delish!
ReplyDeletethanks for the recipe!!
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