olga_d_ont
Well-known member
STRAWBERRY SHORTCAKE CUPCAKES
Makes 18 cupcakes
CUPCAKES:
2 1/4 cups pastry flour
1 1/2 cups sugar
1 tbsp baking powder
1 tsp fine salt
1/3 cup canola oil
1 cup buttermilk
1 1/2 tsp vanilla extract
2 large eggs
ICING:
1/3 cup unsalted butter at room temperature
3 1/2 cups icing sugar, sifted
1 tsp vanilla extract
2/3 cup whipping cream, whipped to soft peaks
1 ½ cups quartered fresh strawberries
For cupcakes, preheat oven to 375 ° F (180 °C) and line muffin tins with paper cups.
Sift flour, 1 cup (250 mL) of sugar, baking powder and salt into a large mixing bowl. Make a well in the center of the flour mixture and add oil, buttermilk and vanilla. Beat one minute with electric beaters. Add egg yolks and beat another minute. In a separate bowl and using cleaned beaters, whip egg whites until foamy. Gradually pour in remaining ½ cup (125 mL) sugar and whip until whites hold a stiff peak. Fold whites gently into batter and spoon into muffin cups. Bake for 15 minutes or until cupcakes spring back when pressed. Allow to cool.
For icing, beat butter until fluffy. On low speed beat in icing sugar until smooth. Beat in vanilla. Fold in whipped cream in 2 additions and dollop over cupcakes. Top with quartered strawberries and chill until ready to serve.
Cupcakes can be assembled up to 4 hours before serving.
Chef Anna Olson
Makes 18 cupcakes
CUPCAKES:
2 1/4 cups pastry flour
1 1/2 cups sugar
1 tbsp baking powder
1 tsp fine salt
1/3 cup canola oil
1 cup buttermilk
1 1/2 tsp vanilla extract
2 large eggs
ICING:
1/3 cup unsalted butter at room temperature
3 1/2 cups icing sugar, sifted
1 tsp vanilla extract
2/3 cup whipping cream, whipped to soft peaks
1 ½ cups quartered fresh strawberries
For cupcakes, preheat oven to 375 ° F (180 °C) and line muffin tins with paper cups.
Sift flour, 1 cup (250 mL) of sugar, baking powder and salt into a large mixing bowl. Make a well in the center of the flour mixture and add oil, buttermilk and vanilla. Beat one minute with electric beaters. Add egg yolks and beat another minute. In a separate bowl and using cleaned beaters, whip egg whites until foamy. Gradually pour in remaining ½ cup (125 mL) sugar and whip until whites hold a stiff peak. Fold whites gently into batter and spoon into muffin cups. Bake for 15 minutes or until cupcakes spring back when pressed. Allow to cool.
For icing, beat butter until fluffy. On low speed beat in icing sugar until smooth. Beat in vanilla. Fold in whipped cream in 2 additions and dollop over cupcakes. Top with quartered strawberries and chill until ready to serve.
Cupcakes can be assembled up to 4 hours before serving.
Chef Anna Olson