no matter how sad it may be, so that we call all learn from my mistakes! 😦 Today, I set out to make Strawberry cupcakes. My taste tester wanted Strawberry cupcakes. I know I still need to make those Ferrero Rocher cupcakes, that Stef won’t let me off the hook for 🙂 I had my fresh strawberries and a really cool recipe from Flickr.
Everything was going well, I even got them in the oven with no mishaps! But, I forgot my friend was making stew while I was baking. Well the banging of the spoon on the stew pot, made my cupcakes sink into liitle nothings, I think! They were just nothing, burnt sunk in and nothing was there. But then I remembered, I did not whisk the flour, baking powder, baking soda, and salt before I added it to my egg, sugar, and butter mix. So, I really think it was my fault. But then I started thinking that should have all mixed when I put it all together, so I am blaming it on my taste tester, it was the banging! What do you think? I am not mad at anyone, whatever the case, it always the chef’s responsibility. I was really upset because it is hard for me to bake during the week, I get home late and I never have enough time to get my butter to room temp. Oh well, I thought I would share my woes with web/blog friends 😦
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs, room temperature
1-1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup strawberry sauce
1/4 cup milk
2 cups of fresh strawberries, cut in half and stem removed
sugar to taste
cream cheese frosting:
8 ounces or 1 package of cream cheese
1/2 stick butter
4 cups sifted powdered sugar
approximately 1/4 cup of strawberry sauce
Beat butter on high until soft, about 30 seconds. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes. Add eggs one at a time, beat for 30 seconds between each. Whisk together flour, baking powder, baking soda, and salt in a bowl. Measure out milk and strawberry sauce together. Add about a fourth of the flour to the butter/sugar mixture and beat to combine. Add about one third the milk/strawberry sauce mixture and beat until combined. Repeat above, alternating flour and milk and ending with the flour mixture. Scoop into cupcake papers about half to three-quarters full (depending on whether you want flat or domed cupcakes). Bake for 20-22 minutes at 350F until a cake tester comes out clean.
I learned a new cooking word: see below Macerate – Was I the only baking blogger that did not know this word??
Macerate strawberries with about 1-2 tbs sugar for 15 minutes. Put strawberries in a small saucepan and heat under medium heat with lid on. Cook strawberries for approximately 15 minutes till strawberries cook down and become soft and saucy. Adjust sweetness with sugar until you get the desired sweetness. Using a hand blender, puree until you get the desired smoothness or chunkiness. Cool before using in recipe.
cream cheese frosting:
Bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours. Sift powdered sugar into a bowl. Beat butter and cheese at medium speed until creamy. Add half of the sugar, beat until combined. Add strawberry sauce until you achieve the right color and flavor, making sure not to add too much or the frosting will be too soft. Gradually add remaining sugar (more if you have to) until you get to the consistency and sweetness you like.
Okay, so tomorrow is another day and the bakingdiva will try again. Probably something I can bake with shortening or vegetable oil ~ no time for room temp butter 😦