Strawberry Fields forever

To celebrate the beginning of a beautiful Boston summer (and an awesome sale at the grocery store) I thought strawberry cupcakes would be the perfect recipe to share as my first food-related post.  Unfortunately, it ended up raining ALL day so it was not as summer-y as I had planned...#NewEnglandproblems.

I can't tell you how long I've been searching for a strawberry cupcake recipe that isn't shortcake-like or artificially pink.  And friends, I have found it!  The cupcake itself has the perfect amount of sweetness that works with the natural sugar from the strawberries.  And there are actual strawberries IN the cake!  I found this recipe on one of my go-to sites, The Cupcake Project, where she pairs it with a champagne glaze.  This time around, I decided to go with a vanilla bean swiss merengue buttercream.  I've recently been on quite the swiss merengue kick - it's not too sweet and its so...so...fluffy!  It does require a bit more work than your typical American buttercream (butter, powered sugar, tada!), but it's delicious, requires no refrigeration, and you'll never want to go back.

Before we get baking, something to note about your typical pooncake: they are mini.  For some odd reason I prefer mini-cupcakes over average-sized cupcakes.  In my opinion, the cupcake doesn't dry out as easily when baking and the frost-to-cake ratio is perfect.  Plus, I'd like to see you try and eat a regular-sized cupcake in one shot.  Seriously...send pictures here.

Strawberry Cupcakes

Yield: ~100 pooncakes (it's usually a three mini-cupcake to one regular-sized in terms of yield)

2 ½ cups cake flour

1 teaspoon baking soda

¼ teaspoon salt

½ cup (1 stick) unsalted butter, at room temperature

1 ½ cups granulated sugar

2 large eggs

⅓ cup buttermilk (or buttermilk substitute)
¼ cup canola oil
1 teaspoon pure vanilla extract
1 cup minced fresh strawberries (about ¾ lb) + nicely sliced strawberries for topping

Preheat oven to 350° and position rack to the center of the oven.  Line cupcake tins.

In a separate bowl, combine the cake flour, baking soda, and salt and use a whisk to mix.

In a medium bowl or in the bowl of a standup mixer fitted with the paddle attachment, cream the butter and sugar together until pale and fluffy.  Scrape down the bowl, then add eggs one at a time, making sure each egg is incorporated before adding the next.  Add the buttermilk, canola oil, and vanilla extract  and mix until combined.  Scrape down the bowl again and also make sure nothing is sitting at the bottom of the bowl.  Pour the dry ingredients into the wet and mix until just combined - be sure not to overmix!  Use a spatula to carefully fold the strawberries into the batter.

Fill the cupcake tins about halfway - these cupcakes do not poof well and will end up falling over a bit if you overfill them.  Bake for 18-20 minutes or until the edges start to brown a bit.  Remove the cupcakes from the tin and onto a cooling rack as soon as humanely possible.  Yes, everything will be hot so be careful!  This will prevent the cupcakes from continuing to cook.


Vanilla Bean Swiss Merengue Buttercream

5 large egg whites
1 ½ cups granulated sugar
1 cup (4 sticks) unsalted butter, softened and cut into tablespoons
¼ teaspoon salt
1 tablespoon vanilla extract
1 tablespoon vanilla bean paste

Note:  You will also need a candy thermometer and a double boiler.  To set up a double boiler, add about an inch of water to a small saucepan.  Allow the water to come up to a simmer, but do not let it boil.  This mixing bowl sits on top of the saucepan.

In a medium bowl or the bowl of a standup mixer, mix together the egg whites and sugar.  Place the bowl on top of the saucepan and bring the temperature of the mixture up to 150° degrees, whisking constantly.

Transfer to the standup mixer.  With the whisk attachment fitted, whisk the egg whites on medium speed.  The volume will eventually double.  Let the bowl cool to room temperature, then begin adding the butter one piece at a time and allowing each piece to incorporate before adding the next.  There's a possibility the whole thing may curdle and look like cottage cheese.  Do not fret!  Keep mixing and it'll eventually smooth out again.  Add the salt, vanilla extract, and vanilla bean paste and mix.  Pipe buttercream onto cupcakes.  Add whatever toppings and enjoy!


Tiffany