My friend Trina made some oh so pretty looking strawberry cupcakes the other day, they really had me drooling. I started looking (by looking I mean Internet search) for strawberry cupcake recipes. I found so many that it was overwhelming. What I decided to do was adapt my vanilla cupcake recipe into a strawberry cupcake recipe. The strawberry meringue butter cream recipe I saw on Annie's Eats. These girl knows her butter creams! She and Trina both used the one from Martha Stewart. I changed things up a bit. What I did was this, I used my regular Swiss meringue butter cream and added pureed strawberries at the end.....GLORIOUS (insert angels singing here).
I did make another addition to the cupcake recipe.....Rhubarb!! We were wandering around the produce section and low and behold they had beautiful looking stalks of rhubarb so I made strawberry rhubarb cupcakes with strawberry meringue butter cream.....summer in a cupcake!!
Strawberry Rhubarb Cupcakes
|R2 D2 is always close by...|
3 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup butter
1 1/2 cups sugar
4 tsp vanilla
1 1/2 cups buttermilk
2 cups strawberries and rhubarb (chopped fine)
splash lemon juice
1 tbsp sugar
Small dash of pink food colouring (optional)
Pre-heat oven to 350F
Finely chop the rhubarb and the strawberries. Mix with the splash of lemon juice and 1 tbsp sugar and set aside.
In a bowl mix together 3 cups flour, 3 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt and set aside.
In the bowl of a stand mixer (hand mixer or by hand will work too) cream the 1 cup butter with the 1 1/2 cups sugar until light and thoroughly mixed.
Add the eggs, 1 at a time allowing each one to mix in completely before adding the next one. Mix in the vanilla and the food colouring, if using.
Add the flour mix and the buttermilk, alternating additions starting and ending with the flour.
Mix in the strawberry/rhubarb mixture.
OK, I am going to level with you here. I added some pink food colouring to the batter with the eggs to make sure I got a pretty pink batter!!
Scoop into lined cupcake pans to 2/3 full and bake for 15 to 20 minutes or until a toothpick inserted in the centre comes out clean. Cool in pans for 5 minutes then remove to cooling racks to complete cooling.
Strawberry Meringue Butter Cream
5 egg whites
1 cup plus 1 tbsp granulated sugar
1 1/2 to 2 cups butter, room temperature
1 cup strawberry puree (strawberries, splash of lemon juice in a blender until smooth)
In a bowl set over (not in) simmering water whisk together sugar and egg whites until the sugar is dissolved and the temperature reaches 160F. Remove from heat and start the next step. (I pulled mine off the heat before 160 as my 'finger test' was not gritty indicating the sugar had dissolved.)
|Finger test- dip in a finger and rub with thumb...if it feels gritty, keep whisking and heating.|
With the whisk attachment, beat the egg whites until thick and glossy and form stiff peaks. This will take about 5 to 8 minutes.
Add in the room temperature butter 1 tbsp at a time until mixed in. You may find that you want to stop adding butter when you reach the desired consistency. I noticed right away when the consistency changed and decided to stop adding butter. I used only 1 1/2 cups of butter today.
Mix in the vanilla and the pureed strawberries until well combined.
Swirl onto pretty cupcakes!!
|R2 D2 approves of these pretty cupcakes!|
Until next time, stay warm and eat well!