Thursday, March 6, 2008

Butter Cupcake with Strawberry and Cream

I like cupcake but having cupcake with a lot of butter cream is not for today when there are a lot of strawberries in my house. This recipe is an adaptation from the well known book ............ I like this cake with whipped cream because it adds the richness in flavor but full of lightness and if you don’t add too much sugar in it, this little cake will have a lovely taste plus when adding a strawberry, sweet fragrance of it, bring so much life to this cake.
-In fact you can have it with a butter cream if you like and I must say this recipe is very good; the texture of the cake is light (this is not a pound cake, right?).
Butter Cupcake with Strawberry and Cream

1 cup (2 sticks)
unsalted butter, softened
2 cups
large eggs, at room temperature
1½ cups
self-rising flour
1¼ cups
all-purpose flour
¼ teaspoon
1 cup
1 teaspoon
vanilla extract

Strawberry (sliced and whole)
1 cup
Whipping cream
4 teaspoons

Preheat oven to 350 °F.
Sift together self-rising flour, all-purpose flour and salt.
Line two 12-cup muffin tins with cupcake papers.
In a large bowl, cream the butter on the medium speed of an electric mixer, until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.
Spoon the batter into the cups about three-quarters full. Bake until the tops spring back when lightly touched, about 20-22 minutes. Remove cupcakes from pans and cool completely on a rack before icing.
Decoration: Whip the whipping cream with the sugar until stiff peak form, then put the cream into piping bag with star nozzle.

Cut the cake into 3 slices.

Squeeze the cream on the cake, then put the strawberry on top, or you can use or fruits that you like.
From: Traditional vanilla birthday cake

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