SynDee Bergen: Strawberry Balsamic Cupcakes 6/5/13

12:41 PM, Jun 5, 2013   |    comments
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Strawberry Balsamic Cupcakes

 Yellow cake with Lemon

    1 cup (2 sticks) butter, room temperature

    2 cups sugar

                ** cream together

    4 eggs, room temperature

                 **add one at a time

    3c All Purpose Flour

    1 Tablespoon Baking Powder

    1 1/2 teaspoon salt

                 ** alternate with wet ingredients

    1 cup whole milk

    1 teaspoon vanilla extract

    1 lemon zest

    1 juice of one lemon

       

Makes about 24 cupcakes, bake about 15-20 mins or until toothpick comes out clean

 or 3- 8" cake pans ,bake 25- 30 minutes or until  toothpick comes out clean

at 350 degrees

 

Frosting Recipe

      2 1/2 cups granulated sugar

      10 egg whites

            ** place in your mixers mixing bowl over a pot of simmering water, whisk until egg whites are hot, sugar is dissolved about 3 mins

      4 cups butter cut into pieces

             ** after egg whites have been whipped until cooled and stiff peaks, add butter a piece at a time

       2 teaspoons of vanilla extract

              **  add after the butter cream has complete become fluffy

 

Balsamic Reduction Recipe
3 cups of balsamic vinegar
One large pot
* place vinegar in pot on medium heat, make a visual mark on your pot were the level of vinegar appears. Heat until reduced by half, or until it becomes the consistency of syrup. Take of heat and cool.
Add a tablespoon at a time to frosting.

 

How to present the cupcake: After the lemon cupcake has cooled completely, using a star tip piping bag, pipe frosting inside center by plunging piping bag into center of cupcake and squeezing frosting as you pull out. Insert 2 quartered pieces of strawberry into cupcake. Place slices of strawberry on top of cupcake. Then with an additional piping bag with a round tip pipe desired colored frosting in a swirl pattern on top of cupcake.

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