HAPPY FOURTH OF JULY!
I'm making red, white and blueberry cupcakes for today's barbeque. Here's the recipe:
MAKES 12 MEDIUM CUPCAKES
CUPCAKES
1/3 cup fresh blueberries
1-1/4 cups unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
4 large egg whites, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 cup whole milk
1/4 cup fresh strawberries
TOPPING
2 cups heavy cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
1/2 cup fresh strawberries
1/3 cup fresh blueberries
Make the cupcakes. Position a rack in the middle of the oven. Preheat the oven to 350° F. Line 12 muffin tin cups with paper cupcake liners.
Put the blueberries and strawberries in a small bowl and stir them gently with 1 tablespoon of the flour. Sift the remaining flour, the baking powder, and salt into a medium bowl and set aside.
In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until smoothly blended and lightened in color, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. In 2 additions, beat in the egg whites, mixing until smoothly blended. Add the vanilla and almond extract and beat for 2 minutes. The batter should look smooth but foamy. On low speed, add half of the flour mixture, mixing just to incorporate it. Mix in the milk. Mix in the remaining flour mixture until it is incorporated and the batter looks smooth. Use a rubber spatula to gently fold the blueberries and strawberries into the batter.
Fill each paper liner with 1/4 cup of batter, to about 1/2 inch below the top of the liner. Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 25 minutes.
Cool the cupcakes for 10 minutes in the pan on a wire rack. Remove the cupcakes from the pan onto a wire rack and let cool completely.
Make the topping. In a large bowl, using an electric mixer on medium-high speed, beat the cream, powdered sugar, and vanilla until firm peaks form.
Use a small spatula to spread a generous 3 tablespoons of whipped cream evenly over the top of each cupcake. Gently spoon several raspberries and blueberries over the whipped cream. Cover and refrigerate up to 5 hours, and serve cold.
Here's a picture of my finished product, I arranged the strawberries and blueberries into stars and stripes. The cupcake liners are from Bake It Pretty.
I'm making red, white and blueberry cupcakes for today's barbeque. Here's the recipe:
MAKES 12 MEDIUM CUPCAKES
CUPCAKES
1/3 cup fresh blueberries
1-1/4 cups unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
4 large egg whites, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 cup whole milk
1/4 cup fresh strawberries
TOPPING
2 cups heavy cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
1/2 cup fresh strawberries
1/3 cup fresh blueberries
Make the cupcakes. Position a rack in the middle of the oven. Preheat the oven to 350° F. Line 12 muffin tin cups with paper cupcake liners.
Put the blueberries and strawberries in a small bowl and stir them gently with 1 tablespoon of the flour. Sift the remaining flour, the baking powder, and salt into a medium bowl and set aside.
In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until smoothly blended and lightened in color, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. In 2 additions, beat in the egg whites, mixing until smoothly blended. Add the vanilla and almond extract and beat for 2 minutes. The batter should look smooth but foamy. On low speed, add half of the flour mixture, mixing just to incorporate it. Mix in the milk. Mix in the remaining flour mixture until it is incorporated and the batter looks smooth. Use a rubber spatula to gently fold the blueberries and strawberries into the batter.
Fill each paper liner with 1/4 cup of batter, to about 1/2 inch below the top of the liner. Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 25 minutes.
Cool the cupcakes for 10 minutes in the pan on a wire rack. Remove the cupcakes from the pan onto a wire rack and let cool completely.
Make the topping. In a large bowl, using an electric mixer on medium-high speed, beat the cream, powdered sugar, and vanilla until firm peaks form.
Use a small spatula to spread a generous 3 tablespoons of whipped cream evenly over the top of each cupcake. Gently spoon several raspberries and blueberries over the whipped cream. Cover and refrigerate up to 5 hours, and serve cold.
Here's a picture of my finished product, I arranged the strawberries and blueberries into stars and stripes. The cupcake liners are from Bake It Pretty.
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