Strawberry Guava Cupcakes
Breast Cancer Awareness Month continues with pretty in pink cupcakes, and to also honor my friend Ruth and her birthday. Ruthie as we like to call her sprinkles sugar where ever she goes; just like these pretty cupcakes. Happy Birthday Ruthie! We love you so much.
Strawberry Chiffon Cake
(this chiffon cake recipe is from Jennifer at use real butter) please check out her blog- it is amazing. Her site is www.userealbutter.com)
[note: this recipe calls for a lot of egg whites- because of this I like to buy the carton of fresh egg whites; you can find them near the butter section of your grocery store] It will save you time and you won’t have a ton of egg yolks leftover.
14.5 oz cake flour
8.75 oz. confectioners sugar
0.5 oz. baking powder
6.75 oz. whole milk
6 oz. canola oil
3-4 oz. strawberry puree
13 oz. egg whites
9.5 oz. granulated sugar
1 tsp. vanilla
(Guava jam for filling cupcakes)
1. Pre heat your oven to 350 degrees. Line 3 standard muffin tray with cupcake liners.
2. Sift the dry ingredients (except the granulated sugar) together and set aside.
3. In a large bowl combine the milk, oil, 2 eggs, strawberry puree and vanilla.
4. Whip the 13 oz. of egg whites and the granulated sugar together until they reach medium peaks.
5. Add the dry ingredients to the wet ingredients from step 3 and combine until incorporated.
6. Fold the whipped egg whites into the batter gently. Note; if you like you can add some additional red food coloring at this point if you want your batter a little darker.
7. Fill the paper liners with 1/4 Cup batter. Bake at 350 degrees for about 15-16 minutes or until a toothpick in the center comes out clean. Let the cakes cool on a wire rack. Fill and frost when completely cool.
8 egg whites (or equivalent of liquid “just whites” the carton will tell you the conversion amount)
2 Cups sugar
6 sticks unsalted butter
2 tsp. vanilla
3/4 C strawberrry preserves
1. In the mixer bow of a stand mixer place the egg whites and sugar and place over a saucepan of simmering water.
2. Heat the egg white mixture while whisking until the temperature is about 160 degrees and/or the mixture is very warm to finger touch and can no longer feel any sugar crystals between your fingers.
3. With the whisk attachment; place the bow on the stand mixer and whip until you have a stiff meringue and the bottom of the bowl is barely warm. Add the butter one tablespoon at a time until all of the butter is incorporated; mix on high speed. Add the vanilla and strawberry preserves. Whip until smooth.
If you desire you can remove a piece of the cupcake with an apple corer and fill with guava jam. Frost the cupcakes with the buttercream and sprinkle with choice of decorated sugars. To get the swirled effect as above I have used a 1M Wilton pastry tip.