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Vanilla Cupcakes with Louisiana Strawberry Buttercream

Vanilla Cupcakes with  Louisiana Strawberry Buttercream

These cupcakes shine during strawberry season in Louisiana

Vanilla Cupcakes with Strawberry Butter Cream Frosting

Adapted Cook’s Illustrated - Makes 24 Cupcakes

Store unfrosted cupcakes in an airtight container at room temperature for up to three days. Cupcakes are best served the day they are frosted. This recipe can easily be cut in half to yield 12 cupcakes 

Ingredients

3 cups plain cake flour  (360 grams)

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon table salt

4 large eggs, at room temperature

2 teaspoons vanilla extract

1 1/3 cups sugar

12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly

1 ¼ cups buttermilk

Instructions

1. Adjust oven rack to middle position and heat oven to 325 degrees. Line 2 standard muffin/cupcake tins with paper or foil cupcake liners.

 2. Whisk flour, baking powder, baking soda, and salt in medium bowl until combined. Whisk eggs and vanilla in large bowl until well blended. In steady stream, pour sugar into eggs, whisking constantly. Gradually whisk in melted butter, then add buttermilk. Add one-third of dry ingredients to bowl with wet ingredients. Using whisk, gently combine; a few streaks of flour should remain. Repeat twice with remaining dry ingredients. Continue to gently stir batter with whisk until most lumps are gone. Do not over mix.

3. Fill cupcake liners about two-thirds full. Bake, with tins side by side on middle rack, until cupcakes just begin to color and toothpick inserted into center comes out clean, 18 to 22 minutes. Cool pans on wire racks for 5 minutes, then remove cupcakes from pans, place back on rack, and cool to room temperature before frosting, about 1 hour.

Vanilla Stuffed Frangipane Cupcakes

If you’re an almond lover these cupcakes hit the spot

 To Stuff Cup cakes with Frangipane

 Filling for 24 cupcakes (3/4 cup)

Pulse 4 tablespoons soft unsalted butter, 1 large egg, 3 tablespoons each almond paste, sugar and cake flour, and 1/2 teaspoon almond extract in a food processor until very smooth. Scrape out into a small baking dish and spread into an even layer. Freeze until firm, about 1 hour. Scoop 24 slightly heaping teaspoons and roll into balls. Return to the freezer until firm again, about 30 minutes. Make batter and fill the bottom of each liner with a heaping tablespoonful of batter. Place 1 ball of frangipane in the center of each and divide the remaining batter among the liners to top. Bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes.

Strawberry Butter Cream Frosting

3 sticks unsalted butter,  room temperature

4 ½ cups confectioner’s sugar

½ cup of fresh strawberries

1 teaspoon Vanilla extract

½ teaspoon Strawberry extract

2-3 Tablespoons strawberry preserves

Strawberry Sugar for garnish

Put strawberries in the bowl of the food processor and puree. Add butter to the processor bowl and pulse until combined. Add the rest of the ingredients to the bowl and pulse until butter is combined.

Or puree strawberries in a food processor. Set aside. Cream butter in the bowl of a mixer fitted with paddle attachment. Add the sugar about a cup at a time and beat until blended. Add strawberry puree, extracts and preserves and cream until fluffy.

After icing cupcakes sprinkle with strawberry sugar