Tag Archives: June

Strawberry Shortcake Cupcakes

27 Jun

Every year in June, my family comes together to celebrate a special little lady. This year she’s not so little anymore. Our little lady has turned 20 and is set to become a lovely young woman.

In preparation for this annual celebration several things must take place. Among the traditions are my dad’s shaved head ( in remembrance of her battle and victory over cancer 18 years ago), and I must make some type of Strawberry Shortcake concoction. So this year it had to be….

Once again, this recipe came from Cupcakes! by Elinor Klivans.

Strawberry Shortcake Cupcakes

2/3 cup whole milk

1 cup unbleached all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt (I used coarse sea salt)

4 large eggs

1 1/3 cups sugar

1 teaspoon vanilla extract (I used pure vanilla extract this time around)

1/2 teaspoon pure almond extract

Preheat the oven to 350 degrees F. Line muffin pans with 18 liners.

Heat the milk in a medium saucepan over low heat just until it is hot; it should measure about 150 degrees F on a thermometer (BTW, I think mine is defective). Remove from the heat.

Sift the flour, baking powder, and salt into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until thickened and lightened to a cream colour, about 3 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. Mix in the vanilla and almond extracts. On low-speed, mix the flour mixture until it is incorporated. Slowly add the hot milk and continue mixing for about 30 seconds, until the batter is smooth; the batter will be thin.

Fill each liner with a 1/3 cup of batter, to about 5/8 inch below the top of the liner. Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 16 minutes. Cool cupcakes on a wire rack.

Time to make some fillings 🙂

8 cups cleaned, stemmed and sliced (I probably only used about 5 cups though)

1/3 cup granulated sugar

3 cups heavy whipping cream

1/4 cup powdered sugar

1 1/2 teaspoons vanilla extract (again, I used the pure stuff this time)

In a large bowl, stir the sliced strawberries and granulated sugar together. (I also added several dashes of Frangelico for added flavour). Let sit for 30 minutes. Some juice will be released as the strawberries sit, and they will shrink to about 6 cups.

In a large bowl, using an electric mixer on medium-high speed, beat the cream, powered sugar and vanilla until soft peaks form. Using a serrated knife, slice each cupcake (the recipe calls for three pieces, I only slice them into two). Place the bottom of each cupcake on an individual serving plate. Spoon 1/4 cup of whipped cream followed by 1/4 of strawberries with their juice. Place the other half of the cupcake on top and again decorate with whipped cream and strawberries. This presentation is extremely rustic and will not be delicate.

 

 

 

 

 

 

 

 

 

 

I deviated from the recipe’s suggested 12 extra-large cupcakes. I opted for 18 regular cupcakes. As they cooled each shrank considerably to become more like tea cakes. They were still sweet and full of flavour. The pure vanilla and almond extracts make a notable difference in the flavour of the cupcakes. The soft and fluffy cake pair perfectly with the spiked strawberries and whipped cream.

 

 

 

 

 

 

 

 

 

 

So until next year… Happy 20th Birthday Auntie Nemo 😉

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