Friday, May 21, 2010

Martha Stewert Strawberry Cupcakes


From Martha Stewart's Cupcakes!!


The icing is sooo good, man the fruit you could use with this amazing yumminess!! And the cupcakes as well, after having one, I thought of all the berries and stone fruits that may work in the seasonal cupcake!

2 3/4 cup all-purpose flour
1/2 cup cake flour
1 Tbsp baking powder
1 tsp salt
1 cup (2 sticks) unsalted butter, room temperature
2 1/4 c sugar
1 1/2 tsp pure vanilla extract
3 large whole eggs plus 1 egg white
1 cup milk
2 cups finely chopped fresh strawberries, plus garnish

Strawberry Meringue buttercream ( to follow)

1. Preheat oven to 350. Line standard muffin tins with paper liners. Sift together both flours, baking powder and salt.

2. With an electric mixer on medium-high speed, cream butter, sugar and vanilla until pale and fluffy. Add whole eggs and the white, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in two batches, alternating with the milk, and beating until well combined. Fold in chopped strawberries by hand.

3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden and a cake tester wire inserted in centers comes out clean, 25-30 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto rack and let cool completely. Cupcakes can be stored up to 1 day at room temperature in airtight containers.

4. To finish, fill a pastry bag fitted with a large open-star tip with buttercream. Pipe buttercream onto each cupcake, swirling tip and releasing as you pull up to form a peak. Just before serving, thinly slice remaining strawberries and tuck a few pieces into buttercream.

Strawberry Meringue Buttercream

1 1/2 cups fresh strawberries, rinsed, hulled, and coarsely chopped
4 large egg whites
1 1/4 cups sugar
1 1/2 cups ( 3 sticks) unsalted butter, cut into tablespoons, room temperature

1. Puree strawberries in a food processor. Combine egg whites and sugar in the heatproof bowl of a standing electric mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved. (the mixture should feel completely smooth when rubbed between your fingertips.)

2. Attach the bowl to the mixer fitter with the whisk attachment. Starting on low and gradually increasing to medium-high speed, mix until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy and completely cool. (test by touching the bottom of the bowl), about 10 minutes.

3. With the mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, scrape down sides of bowl with a flexible spatula and switch to the paddle attachment; continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Add strawberries and beat until combined. Stir with a flexible spatula until the frosting is smooth. Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with a paddle attachment on low speed until smooth again, about 5 min.