16th May2012

Strawberry “Short” Cupcakes

by cupcakedaydreams

Strawberry “Short” Cupcakes

Strawberry Short Cupcakes

What can I say- I love trying to translate traditional desserts into some sort of cupcake form. Sometimes the simplicity and minimal ingredients of a dessert is what makes it so great. I find strawberry shortcake to be that simple beautiful blend of fresh and sweet. While trying to think of something special to make for a friend of mine with a newborn baby it was clear that borrowing the components of strawberry shortcake would satisfy her sweet tooth without the richness (ie. calories) of a traditional buttercream cupcake.

For this recipe I took a simple vanilla cake recipe and sandwiched in sugared strawberries with freshly whipped cream.  The result was light and the perfect amount of sweetness.

Vanilla Cake

2 ¼ cups flour

2 cups sugar

1/2 tsp salt

1/2 tsp baking soda

1 tsp vanilla

1 cup butter

1 cup sour cream

3 eggs

  1. Preheat the oven 325 degrees, line 2 standard cupcake pans
  2. In a mixer with a paddle attachment cream the butter and sugar together
  3. In a separate bowl combine flour, baking soda and salt, whisk to combine
  4. Add sour cream to the cream and sugar mixture
  5. Add egg to the wet mixture one at a time until each one is combined
  6. Finally, add vanilla and then the dry mixture to the wet mixture until combined, do not overmix
  7. Divide the batter among the two pans
  8. Bake 15 minutes or until a toothpick comes out clean.
  9. Let them cool completely before assembling

Sweet Strawberry Topping

1 lb of fresh strawberries

2 cups of sugar

Juice of 2 lemons

  1. Clean, hull and slice 1lb of strawberries into ¼-1/2 inch slices
  2. In a large pot combine strawberries, sugar and lemon juice.
  3. Gently stir over low heat until the sugar has dissolved, careful not to break apart the strawberries
  4. Remove from heat and cool.

Fresh Whipped Cream

1 cup heavy whipping cream

½ teaspoon vanilla extract

  1. In a mixing bowl with a paddle attachment combine heavy whipping cream and vanilla
  2. Whip until the mixture forms soft peaks

Assembly

Strawberry Shortcake cupcake

  1. Gently cut off the top of the cupcakes, set aside
  2. Spoon a layer of sweetened strawberry mixture on top of the cut cupcake
  3. Add 2 tablespoons of fresh whipped cream on top of strawberries
  4. Place the top of the cupcake on top of the whipped cream
  5. Finish off with a dusting of powdered sugar (optional)

 

 

 

Category : Recipes, Scratch, Seasonal
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04th Mar2012

“Flaming” Stout Beer Cupcakes

by cupcakedaydreams

stout beer cupcake flame

My go to chocolate cake is by far any one that incorporates a dark rich beer; it really enhances the cocoa flavor and it’s always a crowd pleaser. I recently made these for a birthday party and wanted to give it a new twist, that cake itself is already great so didn’t want to mess with that. I was trying to think of an “adult” birthday candle and immediately thought of the 151 rum flames that are found on scorpion bowls at tiki bars.

You can really use this concept on any flavor cupcake because frankly the strawberry (or any other fruit vessel you choose to use) itself is pretty intense with the 151 and unlikely that anyone would want to actually drink/eat it. As I mentioned before I’m admittedly pretty worthless when it comes to liquor knowledge. I had no idea that 151 is not commonly drunk and after smelling it I know why… works great as catalyst for a birthday flame though!

Once you have frosted the cupcakes, simply hull a strawberry and carve out an inverted cone (careful not to cut through the berry). Place the strawberry on top of the frosting and carefully fill with 151 and light on fire. Since the well in the berry is so small it’s easiest to fill it once you have the cupcake placed in its final destination (read: it’s hard as heck to move it once you have the 151 in it).

stout beer cupcake flame trio

Print
“Flaming” Stout Beer Cupcakes

Ingredients

    For the Stout Beer Cake
  • 2 cups flours
  • 2 cups sugar
  • ¾ cup cocoa powder
  • 1 teaspoon salt
  • 1 ¼ teaspoon baking soda
  • 1 stick unsalted butter, room temperature
  • 12 oz your favorite Stout, I used the Brooklyn Brewery Chocolate Stout
  • 1 teaspoon vanilla
  • ¾ cup sour cream or vanilla yogurt
  • 3 eggs, room temperature
    • For the Espresso Buttercream Frosting
  • 6 tablespoons of butter, room temperature
  • 3 cups confectioners’ sugar
  • 1 ½ teaspoon instant espresso dissolved in 3 tablespoons of water

Instructions

    For the Stout Beer Cake
  1. Preheat oven 350 degrees.
  2. Line two cupcake pans with paper liners.
  3. In a saucepan over medium heat the Porter, butter and vanilla. Stir until butter is melted.
  4. Pour into a bowl and set aside.
  5. In a bowl fitted for an electric mixer combine flour, sugar, cocoa powder, salt and baking soda and whisk until thoroughly combined.
  6. Add the cooled Stout mixture in three batches until fully combined.
  7. Mix in sour cream until incorporated.
  8. Add eggs in one at a time.
  9. Divide batter among cups, about 3/4ths full.
  10. Bake for 22-25 minutes or until a toothpick inserted into the center of the cake comes out clean.
    11. For the Espresso Buttercream Frosting
  11. In a bowl fitted for an electric mixer cream the butter until smooth.
  12. Alternate the sugar and espresso and mix until smooth.
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23rd Jul2011

Frostingless Black Bottom Cupcakes with Strawberry Cheesecake Filling

by cupcakedaydreams

The Cupcake Swap: Week 5

Blackbottom Cupcake inspiration

It’s summer and I wanted to take advantage of the fresh sweet strawberries but also wanted to create a chocolate cupcake. At times I feel like frosting can easily overpower a cupcake and make it almost too sweet—if there’s such a thing. This cupcake has a tasty strawberry ‘cheesecake’ filling that serves as the ‘frosting’ of the cake. These travel great and are a little quicker to make since there isn’t the extra step of frosting.

Strawberry Jam

(you can also use readymade jam, just make sure it’s at room temp when you add it into the cheese mixture).

1 lb of fresh strawberries

2 cups of sugar

Juice of 2 lemons

  1. Clean, hull and quarter 1lb of strawberries.
  2. In a bowl mash the strawberries.
  3. In a large pot combine mashed strawberries, sugar and lemon juice.
  4. Stir over low heat until the sugar has dissolved.
  5. Increase heat to high until the mixture has reached a full rolling boil (it will double in size). Be very CAREFUL when handling this – it’s extremely hot and may splatter.
  6. Remove from heat and cool.
  7. Mixture should be the consistency of jam- whip if you desire a thicker consistency.

Cheesecake Filling

8 ounces regular or reduced fat cream cheese, at room temperature

1/3 cup granulated sugar

1 large egg, at room temperature

  1. Beat together the cream cheese, granulated sugar, and egg until smooth.
  2. By hand fold in the strawberry jam. Refrigerate until needed later.

Chocolate Cake

1 1/2 cups all-purpose flour

1 cup firmly packed light brown sugar

5 tablespoons natural unsweetened cocoa powder (not Dutch-process)

1 teaspoon baking soda

1/4 teaspoon salt

1 cup water

1/3 cup unflavored vegetable oil

1 tablespoon white or cider vinegar

1 teaspoon vanilla extract

 

  1. Preheat to 350°F
  2. Line a 12 cupcake pan
  3. In a bowl combine flour, brown sugar, cocoa powder, baking soda, and salt and whisk until combined.
  4. In a large separate bowl, mix together the water, oil, vinegar, and vanilla.
  5. Create a well in the center of the dry ingredients and stir in the wet ingredients, stirring until just smooth. Do not overstir
  6.  Divide the batter among the cups.
  7. Add about 2 teaspoons of the chilled cheesecake filling into the center of the batter.
  8. Bake for 25 minutes, or until cupcakes feel springy when gently pressed.

Category : Cake Events, Cupcake Swap, Recipes, Scratch
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