Anniversary Cupcakes
My first big cupcake baking experience came from my Cousin's wedding. One year ago, she asked me to create a cupcake tower filled with cupcakes for 250 guests. After trying out three or four recipes at the bridal shower, she decided on Strawberry and Champagne cupcakes. Well, my cousin's first anniversary is this week and instead of defrosting the cake topper like most wedding cakes, I made them a new batch of cuppies. With her permission, I dressed up these second round cupcakes since I wouldn't be making 250 of them.
This batch was Strawberry peach cupcakes. The cake is a sweet and sticky strawberry angelfood cake. The cupcakes are filled with a fresh strawberry custard. They are topped with a fresh peach buttercream frosting that is to die for. Mmmmmm.. very summery, sweet, playful, and lovely!
INGREDIENTS FOR STRAWBERRY ANGELFOOD
1 3/4 cups Baker's sugar
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites (the closer to room temperature the better)
1/3 cup warm water
1 teaspoon strawberry extract, or extract of your choice
1 1/2 teaspoons cream of tartar
1 3/4 cups Baker's sugar
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites (the closer to room temperature the better)
1/3 cup warm water
1 teaspoon strawberry extract, or extract of your choice
1 1/2 teaspoons cream of tartar
4-5 drops red food coloring
DIRECTIONS FOR ANGELFOOD CAKE
Preheat oven to 350 degrees F.
Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.
In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, food coloring, strawberry extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
Carefully spoon mixture into lined cupcake pans. Fill each cup until it looks overfull. Bake for apx. 7 minutes before checking for doneness with a wooden toothpick. Allow to cool before adding filling or frosting.
Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.
In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, food coloring, strawberry extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
Carefully spoon mixture into lined cupcake pans. Fill each cup until it looks overfull. Bake for apx. 7 minutes before checking for doneness with a wooden toothpick. Allow to cool before adding filling or frosting.
INGREDIENTS FOR STRAWBERRY CUSTARD FILLING
1/2 cup sugar
1 tablespoon cornstarch
1 1/2 cups soy milk
4 egg yolks
1 teaspoon vanilla extract
1/2 cup sugar
1 tablespoon cornstarch
1 1/2 cups soy milk
4 egg yolks
1 teaspoon vanilla extract
2 tablespoons butter
2 lbs strawberries, sliced
DIRECTIONS FOR STRAWBERRY CUSTARD
Start a double boiler (boil a pot of water and place a glass bowl on top.) In the glass bowl, mix together sugar and cornstarch and slowly add milk. Slightly beat egg yolks and temper with a small amount of the hot custard; stir well. Add egg mixture to custard bowl and cook 2 more minutes. Remove from heat and add vanilla.
In a different pot, cook sugar and butter for apx. 1 minute on medium heat. Add 1 1/2 strawberries to the pot, stir constantly. When the strawberries have become like a chunky stew, strain the mixture and allow much of the water to drain out. Drop the remaining strawberries in a blender for a few seconds. Add the blended strawberries to the custard, mix well. You may want to add a few drops of red food coloring if the color is ugly. Reserve the rest of the strawberries for decorating the top of the cupcake or the serving plate.
INGREDIENTS FOR PEACH BUTTERCREAM
1 1/2 sticks of unsalted butter, room temp.
3 cups powdered sugar
4-5 drops red food coloring
3 fresh peaches
DIRECTIONS FOR PEACH BUTTERCREAM
Mix butter and powdered sugar until light and fluffy. Cut peaches in to pieces, place in blender or food processor until smooth. Add peach puree and food coloring to the buttercream mix until well combined. If the frosting is too liquidy add more powdered sugar.
ASSEMBLING THE CUPCAKES
Use a frosting tip to punch a hole in the center of a cupcake. Fill the hole with custard. Frost the cupcake with a rubber spatula or a piping bag. Top with sprinkles or strawberries if desired.
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Contact
- Stephanie "keckie"
- Englewood, Colorado, United States
- Want to buy my cupcakes? Email me at keckie.swenson@gmail.com
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