Posted: October 22, 2011 Filed under: Breast Cancer Awareness Recipes (8), Buttercream/Frosting (16), Cakes (36), Cupcakes (10), Strawberry (16) | Tags: Breast Cancer Awareness Month, October Breast Cancer Awareness Month, Strawberry Buttercream, Strawberry chiffon cake, Strawberry cupcakes
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.
Posted: October 15, 2011 Filed under: Breast Cancer Awareness Recipes (8), Gooey (8), Strawberry (16) | Tags: About.com marshmallow recipe, Breast Cancer Awareness Month, Strawberry Marshmallows, Strawberry puree
I’m honoring Breast Cancer Awareness Month by making some pink treats. Here is a fun recipe to try for marshmallows. It’s super easy and they are very light and fluffy. The strawberry puree adds a lot of flavor as well as the pink color.
(recipe by Elizabeth LaBau @ About.com Candy)
(The mallows take several hours to cure so plan ahead to make them the day before)
4 envelopes gelatin
3 Cups sugar
1 1/4 Cup light corn syrup
1 1/4 Cups water, divided
1/2 Cup strawberry puree*
1 tsp. strawberry flavoring (optional)
1/3 Cup confectioners sugar
1/3 Cup cornstarch
*You can make strawberry puree by cooking fresh or frozen berries in a saucepan for about 10 minutes, then blending the soft berries in a blender or food processor. Strain the mixture to remove any seeds.
1. Prepare a 9×13 pan by lining it with aluminum foil and spraying it liberally with non-stick cooking spray.
2. Place 1/2 cup of the water, strawberry flavoring, and the strawberry puree in the bowl of a large stand mixer. Sprinkle the gelatin on top and stir briefly to distribute. Let the gelatin sit and dissolve for at least 5 minutes.
3. Place remaining 3/4 cup water, corn syrup, and sugar in a medium saucepan over medium-high heat. Stir to dissolve the sugar and insert a candy thermometer.
4. Allow the mixture to cook without stirring until it reaches 240 degrees on the thermometer (soft ball stage). Brush down the sides occasionally with a wet pastry brush to avoid crystallization. While the candy cooks, briefly run the stand mixer on low to ensure the gelatin and puree is well mixed.
5. Once the sugar mixture reaches the proper temperature, remove it from the heat immediately. Turn the mixer on low, and slowly pour the hot syrup into the mixer bowl; being careful not to let the hot sugar touch the whisk attachment. [If you have a large glass 3 cup measuring cup] you can transfer the hot syrup to the cup instead and it is easier to pour.
6. Gradually increase the speed of the mixer to high. Whip the marshmallow mixture for 10 minutes, or until it is stiff and shiny. You can tell when it is done when you stop the mixer and lift up the whisk and the marshmallow will slowly drip back down into the bowl into a thick and shiny stream.
7. Pour the marshmallow into the prepared pan and smooth the top. Allow it to sit and firm up at room temperature for about 10 hours (overnight).
8. Sift the confectioners sugar and cornstarch together. Cover your workstation with waxed paper and liberally sprinkle the surface with the sugar/starch mixture. Sprinkle the top of the marshmallow with the sugar/starch coating and flip the marshmallows out face down onto the prepared surface.
9.Carefully peel back the foil from the marshmallow, and sprinkle the top of the marshmallow slab with the coating powder. Spray a large knife with nonstick spray and coat both sides with the powder. Cut the mallows into squares, coating the knife blade with sugar/starch as needed. Roll the cut edges of the mallows in the coating mixture so that all sides and smooth and not sticky.
10. Store the mallows in a dry airtight container in a dry location. Do not refrigerate them or keep them in a humid place. If they are stored longer than 3 days, you may need to re-roll them in coating. Fresh marshmallows go stale after about a week.