One of the best things about summer is the abundance of fresh fruits and vegetables. Tomatoes that are sweet, and not the least bit rubbery. Watermelon that is crisp and juicy, not mealy and sour from the copulas hours of travel it took the poor melon to reach its final destination (my mouth).
But not much compares to the beat red, super sweet, mise well be candy, summer strawberries.
Not only do summer strawberries taste better, they are much more affordable. At a lot of fruit markets around Seattle they can be found at deeply discounted prices. So, being the penny pincher that I am, I buy in bulk. Now, as much as I may love strawberries, I cannot (or rather won't allow myself to) eat pounds of strawberries each day. So in order to preserve the ridiculous amount of strawberries I buy during summer, I try out new strawberry based recipes, and freeze the rest. Frozen strawberries are great for smoothies, baked goods, or a tasty snack.
One of the best strawberry recipes I made this summer had to be strawberry shortcake cupcakes. I made them for a 4th of July party, and even though they got a bit smashed during travel, they were still a hit! I decided to make mini cupcakes to provide for the amount of people at the party, but feel free to make full sized ones! Strawberry shortcake that you can eat with your hands (what could be better?!).
Tools You'll Need
Mini muffin pan
Mini muffin cups
Mixing bowls
Spoon
Beaters (optional)
Ingredients
Cupcakes
1 2/3 Cup all-purpose flour (unbleached)
1/2 Teaspoon baking powder
1/4 Teaspoon backing soda
1/2 Teaspoon salt
1 Cup granulated sugar
1/2 Cup unsalted butter, melted
2 Egg whites
1/4 Cup yogurt (I used plain Greek but you can use regular-plain or vanilla)
3/4 Cup milk (I used almond but cow's or soy can be used)
2 Teaspoons vanilla extract
Strawberry Filling
2 Cups diced strawberries (about 12 medium strawberries finely diced)
3 Tablespoons granulated sugar
1 1/2 Teaspoons vanilla extract
Reserved 1/2 cup of strawberry filling
Strawberry Whipped Cream
1 1/2 Cups heavy whipping cream
3 Tablespoons granulated sugar
1 1/2 Teaspoons vanilla extract
Reserved 1/2 cup of strawberry filling
1.
First things first- strawberry filling! Over medium heat plop the strawberries into a small saucepan. Stir constantly for about 6 minutes, until the juices from the strawberries have been released. Add sugar and cornstarch and stir for another 2 minutes. Mixture will become much thicker. Take off of heat and allow to cool.
2.
Time for the cupcakes! Preheat oven to 350 degrees F. Line the mini muffin pan with cupcake liners or use mini silicone cupcake liners. Place aside.
3. In medium bowl, whisk together flour, baking powder, baking soda, and salt. Melt butter either in microwave, or on stove top. Transfer butter to a large bowl and stir in sugar (the mixture will be a bit gritty). Stir in egg whites, yogurt, milk, and vanilla extract until throughly combined.
4. Slowly mix (using beaters is easiest) dry ingredients into wet ingredients until the batter is thick and smooth.
5. Fill cupcake liners to right below the top. Bake for about 12 minutes or until a toothpick inserted into the center returns clean.
6.
Now the fun begins! Time to fill the cupcakes! Using a sharp knife, cut a hole/circle/pocket into the center of the cupcake, creating a pocket about 1/2 inch deep. Place cut out piece aside. The pocket should be deep, while not piercing the bottom of the cupcake. Place about 1 teaspoon (or enough to almost fill pocket) of strawberry filling into pocket. Place piece that was cut out on top to seal pocket.
7.
Finally it's time for the strawberry whipped cream! On high speed, whip the heavy whipping cream, sugar, and vanilla in a large bowl until peaks begin to form (about 4-5 minutes). Add the remaining strawberry filling and beat for another minute. Apply whipped cream to cupcakes. You may have some left over. I suggest grabbing a large spoon, sitting on the couch, and rewarding yourself for a job well done.
Recipe adapted from:
Sallys Baking Addiction
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