Strawberry and Balsamic Cupcakes recipe from The Little Cookbook
1
37 36 radelaide.me radelaide.me Strawberry & Balsamic Cupcakes = FOOD! = 250gr unsalted butter (I like B.D. Paris Creek Farms Unsalted) 250gr caster sugar 2tsp vanilla extract 5 eggs - free range! 250gr self-raising flour (check to be sure your flour is in-date; self-rais- ing can go off meaning your cakes won’t rise) 150gr strawberries, hulled 280gr unsalted butter 500gr icing sugar, sifted Approx. 2tbsp balsamic vinegar, adjusted to taste (try a caramelised bal- samic; sweeter, thicker balsamic is preferable) = Strawberry & Balsamic Frosting Mix = = Basic Vanilla & Pepper Cupcake Mix = ...but let’s be serious for a second: these are any-day treats! The balsamic really tones down the frosting sweetness, which I love! And I added a bit of pepper to the cake batter, which gives it a nice kick. If I were making this again I might try roasting the strawberries for a while, and then drizzle them with lemon before straining. Just an aside: strawberry and balsamic also works great in other foods - visit The Little Cookbook website to see a strawberry balsamic flatbread recipe. = Basic Vanilla & Pepper Cupcake Method = 1 2 3 4 5 I based this on a vanilla cake recipe from Bake by Alison Thompson. This produces a very, er, cake-y flavour. Pre-heat the oven to 160C and set out 24 cupcake papers. Cream the butter sugar and vanilla together until creamy and pale; about 5 minutes. Add the eggs one at a time, beating well after each addition. Sift in the flour and mix on low-speed until just combined; now is the time to add any flavourings. Strain the mixture through a fine mesh sieve and divide equally between cupcake patty pans, put in the oven and bake for 20 minutes. = Strawberry & Balsamic Frosting Method = 1 2 3 4 5 Remove the butter from the fridge 30 mins before starting. Puree strawberries in a food processer or blender - if you don’t have either, chop them up and mash through a sieve. Place butter in a large mixing bowl and beat until smooth, fluffy and pale. While beating on medium, gradually add sifted icing sugar, and then add the strawberry puree and balsamic to taste. And then beat on high until smooth and fluffy. You may need to add more puree or more icing sugar to get the right texture, as you want this to be spreadable, but not runny. And there you go! Strawberry & Balsamic Cupcakes!
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Strawberry and Balsamic Cupcakes recipe from The Little Cookbook, featured in radelaide magazine
Transcript of Strawberry and Balsamic Cupcakes recipe from The Little Cookbook
3736 radelaide.me radelaide.me
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Cup
cake
s= FOOD! =
250gr unsalted butter (I like B.D. Paris Creek
Farms Unsalted)250gr caster sugar2tsp vanilla extract5 eggs - free range!
250gr self-raising flour (check to be sure your
flour is in-date; self-rais-ing can go off meaning your cakes won’t rise)
150gr strawberries, hulled280gr unsalted butter
500gr icing sugar, siftedApprox. 2tbsp balsamic
vinegar, adjusted to taste (try a caramelised bal-samic; sweeter, thicker balsamic is preferable)
= Strawberry & Balsamic Frosting Mix =
= Basic Vanilla & Pepper Cupcake Mix =
...but let’s be serious for a second: these are any-day treats!
The balsamic really tones down the frosting sweetness, which I love! And I added a bit of pepper to the cake batter, which gives it a nice kick.If I were making this again I might try roasting the strawberries for a while, and then drizzle them with lemon before straining.Just an aside: strawberry and balsamic also works great in other foods - visit The Little Cookbook website to see a strawberry balsamic flatbread recipe.
= Basic Vanilla & Pepper Cupcake Method =
12
34
5
I based this on a vanilla cake recipe from Bake by Alison Thompson. This produces a very, er, cake-y flavour.
Pre-heat the oven to 160C and set out 24 cupcake papers.Cream the butter sugar and vanilla together until creamy and pale; about 5 minutes.Add the eggs one at a time, beating well after each addition.Sift in the flour and mix on low-speed until just combined; now is the time to add any flavourings.Strain the mixture through a fine mesh sieve and divide equally between cupcake patty pans, put in the oven and bake for 20 minutes.
= Strawberry & Balsamic Frosting Method =
12
3
4
5
Remove the butter from the fridge 30 mins before starting.Puree strawberries in a food processer or blender - if you don’t have either, chop them up and mash through a sieve.Place butter in a large mixing bowl and beat until smooth, fluffy and pale.While beating on medium, gradually add sifted icing sugar, and then add the strawberry puree and balsamic to taste.And then beat on high until smooth and fluffy.
You may need to add more puree or more icing sugar to get the right texture, as you want this to be spreadable, but not runny.And there you go! Strawberry & Balsamic Cupcakes!
