strawberry

Strawberry Cupcakes – Is It Springtime Yet?

| Uncategorized

I have a sweet tooth, no doubt about that. But don’t worry mom, I do eat food categories other than “dessert”. When I say I love desserts, it’s not so much about eating desserts, as it is about appreciating that intersection of culinary science and art. So it’s probably no surprise that I love Extraordinary Desserts in San Diego and would go work with Karen Krasne in a heartbeat if I were to ever attend pastry school. She never fails to deliver art and beauty (and incredible flavor) in her creations.

This Toutes Fraises (translation: all strawberries) from her cookbook is a sour cream cupcake containing freshly diced strawberries in the batter. The cake is filled with a strawberry jelly, and topped with a strawberry cream cheese frosting. Extraordinary Desserts is known for decorating desserts with fresh flowers and petals. Here, I decided to work on my gum paste skills and came up with these gum paste rosebuds for decoration. Tedious, but very satisfying to make. I definitely eyed some flower bouquets at Safeway in case my efforts failed, but fortunately these were presentable enough (although a bit on the “toxic pink” side in color).

I’d venture to say that the 250 degree oven setting may have been a typo in the recipe, as 350 is typical for cakes, and 250 definitely did not get the job done. The cupcake was yummy, but perhaps next time starting at 350 degrees or closer to 350 will avoid temperature adjustments and give me better control over the cake’s texture.

Can’t wait to try more of my favorites from the cookbook!

1 Comment

A Box of Chocolates (Strawberry, and Champagne) – Happy Valentine’s Day

| Uncategorized

Milo’s Bonbons three-ways for Valentine’s Day! Now if I could just get that to arrive in my next Birchbox . . .

Vanilla Cupcakes with Strawberry Meringue Buttercream: An oldie but a goodie.

Champagne Cupcakes with Champagne Buttercream: Another repeat, this time with Martini & Rossi Asti to really deliver the sweet champagne flavor. I think the Swiss meringue buttercream had a stronger champagne flavor and a sturdier texture as I reconstituted the meringue powder with the sparkling wine directly, instead of using water.

Ultimate Chocolate Cupcakes with Frangelico: These chocolate cupcakes have a Frangelico-infused chocolate ganache filling and frosting. Frangelico is a hazelnut liqueur, and the folks at BevMo! tell me that you should chase a sugar-coated lemon slice with equal parts Frangelico and vodka. Apparently this “Chocolate Cake” shot is a real winner. While that remains to be tested, I can say that Frangelico does magically evoke chocolate, and is a great addition to dark chocolate ganache.

0 comment

Maple-Bacon Cinnamon Cupcakes

| Uncategorized

These cupcakes are inspired by Hollis Wilder from Cupcake Wars. I love her ideas, and love that she brings her culinary experience to the pastry world. The cake is a cinnamon swirl sour cream cake, that is moist and fluffy, and much like a coffee cake. The key to the pop of cinnamon flavor is to fold in a brown sugar-cinnamon mixture, without fully blending. See swirls below.

The frosting is a strawberry cream cheese with maple butter, and the topping is maple-glazed turkey bacon, with maple sugar sprinkled on top. Maple butter and maple sugar are pretty amazing (but pricey)—check your local health food store to find those items!

Cinnamon Cupcakes
Makes 16 cupcakes (or 40 minis)

  • 1 1/2 cups all-purpose flour (no need to use cake flour for this one)
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 1/4 tsp. salt
  • 1 cup butter
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 1/4 cups sour cream
  • 1 T. ground cinnamon
  • 1/2 cup brown sugar (loosely packed)

Directions

  1. Preheat oven to 325 degrees. 
  2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
  3. In a mixer bowl, with a paddle attachment, cream the butter and sugar together. Scrape down the sides of the bowl, and then add the vanilla and one egg at a time, scraping down the sides of the bowl after each addition. With the mixer on low speed, add the flour mixture and sour cream, alternating between the two, beginning and ending with the flour.
  4. Mix the cinnamon and brown sugar together in a small bowl and fold by hand into the batter. Do not fully mix into the batter, it should be swirled in.
  5. Fill regular sized cupcakes, bake for 26-28 minutes or until golden and baked through.
  6. Once cooled, top with cream cheese frosting (mix 1 pound cream cheese, 4 tablespoons maple butter, 1/4 cup strawberry jelly and 1/4 cup fresh strawberries, hulled, and finely diced), turkey bacon (cook as usual until crisp, then lightly coat with maple syrup and continue cooking over low heat until slightly caramelized), and maple sugar.
1 Comment

1 … 3 4 5 6