What's Baking: Angel Food Cupcakes with Strawberries & Whipped Cream

These angel food cupcakes, topped with strawberries and whipped cream, are the quintessential summertime treat. 

 

Organically-grown strawberries have finally reached a price point that my wallet agrees with, and I can't help but buy a pound (or two, or three...) every time I make a grocery run. And while I am perfectly fine with eating them as they are, or quartering several as a topping for a bowl of yogurt, my favorite way to eat strawberries is with a generous slice of angel food cake. 

Mashed strawberries (with a little bit of sugar) and angel food cake was a common summertime dessert in our house when I was growing up. It's so simple, and yet so delicious. And given that a major component of angel food cake is egg whites, it's a relatively healthy dessert as well.

I've made angel food cake before, so I thought I would change things up and make angel food cupcakes. These cupcakes get a delicate burst of citrus flavor from the addition of orange extract and orange zest. If you don't have orange extract on hand, you can substitute vanilla extract, but don't skip the zest. These individual angel food cakes would make a delicious dessert to share at any summertime get-together. 

Angel Food Cupcakes (printer-friendly version)

makes 12 cupcakes

For the cupcakes:
1/2 cup cake flour 

1 cup granulated sugar
1/4 teaspoon fine sea salt
5 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1 teaspoon orange extract (or vanilla extract)
1/2 teaspoon orange zest

For the strawberry topping:
1 pint strawberried, hulled and quartered
1 teaspoon granulated sugar

1. Make the strawberry topping: In a small bowl, combine the quartered strawberries and sugar. Let sit at room temperature for at least 20 minutes. Use a potato masher or pastry blender to mash the strawberries. Refrigerate until ready to use.
2. Make the cupcakes: Preheat the oven to 350 degrees. Line a 12-cup cupcake tin with paper liners and spray each lightly with cooking spray. Set aside.
3. Add the granulated sugar to the bowl of a food processor. Process until super-fine (powdery) sugar forms, 1-2 minutes.
4. In a medium bowl, sift together the cake flour, 1/2 cup of super-fine sugar, and sea salt. Set aside.
5. Add the egg whites to the bowl of an electric mixer and beat on medium speed until frothy and foamy, about 2 minutes. Add the cream of tartar and beat until soft peaks form, about 2 minutes. With the mixer on, slowly add the remaining powdered sugar, about 1 tablespoon at a time. Increase the speed to medium-high, and continue beating until stiff peaks form, about 5 minutes. Beat in the orange extract and orange zest.
6. Remove the bowl from the electric mixer. Sprinkle about 1/4 of the flour mixture on top of the eggs, and gently fold in with a rubber spatula. Fold in the remaining flour mixture in three additions, being very careful not to overmix.
7. Divide the batter evenly among the prepped cupcake cups in messy mounds that slightly tower over top the liners. Bake the cupcakes until they spring back when gently pressed and a toothpick inserted into the center of a cupcake comes out clean, 14-16 minutes. Let the cupcakes cool in the tin for 3-5 minutes, then remove and set them on a wire rack to cool completely.
8. After the cupcakes have cooled, carefully remove them from their paper liners. Top with freshly whipped cream (recipe below) and the strawberry topping before serving.

(adapted from this Food Network recipe)

Sure, you could use the stuff from the can, but you can't beat (ha!) the taste of freshly whipped cream.

Freshly Whipped Cream

1 cup organic heavy cream
1 tablespoon confectioner's sugar
1 teaspoon vanilla extract

1. Chill your mixing bowl and whisk in the freezer for about 15 minutes.
2. Pour the heavy cream into the chilled mixing bowl, and whip at high speed. When cream begins to thicken, add the sugar and vanilla extract.
3. Continue to whip the cream until stiff peaks form.

What's Baking: Chocolate Stout Cupcakes with Irish Cream Vanilla Bean Frosting

I am still in the midst of my gluten-free odyssey, but couldn't help but post this recipe for chocolate stout cupcakes I baked last year to share with friends at a St. Patrick's Day party. The chocolate and coffee flavors of a stout beer lend additional richness to the chocolate cupcake. And you really can't go wrong with a vanilla bean frosting that features the delicate taste of Irish cream. Happy Saint Patrick's Day!

Stout Chocolate Cupcakes (printer-friendly version)
makes 24 cupcakes

1 cup Guinness stout (or other stout beer)
1 stick unsalted butter, sliced
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
3/4 cup 0% plain Chobani Greek yogurt
2 eggs
1 tablespoon vanilla extract
2 cups unbleached all-purpose flour
2 ½ teaspoons baking soda

1. Preheat the oven to 350 degrees. Line a cupcake tin with paper liners and set aside.
2. Add the Guinness and sliced butter to a large sauce pot. Heat over medium heat until the butter has melted, Stirring occasionally.
3. Whisk in the cocoa powder and sugar. Remove from the heat.
4. In a small bowl, whisk together the Greek yogurt, eggs, and vanilla. Pour the yogurt mixture into the chocolate mixture and stir until combined.
5. Whisk in the flour and baking soda. Stir until evenly combined. Carefully spoon the batter into the prepared cupcake tin. Fill each liner about 3/4 full.
6. Bake the cupcakes for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
7. Remove the baked cupcakes from the tin and set on a wire rack to cool completely.

Irish Cream Vanilla Bean Frosting
makes enough to frost at least 24 cupcakes

8 oz neufchatel cheese (you could also use cream cheese)
4 oz (1 stick) unsalted butter
1 teaspoon vanilla extract
4 cups sifted powdered sugar
4 tablespoons Irish cream (I used Bailey's)

1. Cream together the neufchatel and butter, about 5 minutes.
2. Add in the vanilla extract and Irish cream. Stir at high speed to combine.
3. Add in the sifted powdered sugar, one cup at a time. Stir at medium speed between additions.
4. Use immediately. Refrigerate any leftovers in a tightly-closed container.

(adapted from a Nigella Lawson recipe via Shutterbean)

What's Baking: Birthday Cupcakes

Last Monday was D's birthday, and he requested cupcakes (well, a single-serving of cake, anyway) as a birthday treat. We discussed a few potential flavor combinations and came upon the idea of a doing a dark chocolate cupcake with a "Cow Pie" icing. Cow Pie - whuh?

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Yeah, not that kind of cow pie. Instead, the Cow Pie I'm referring to is a (relatively) locally-produced liqueur featuring chocolate, caramel, and vanilla flavors. I have to admit, picking up a bottle was a total impulse buy on a recent stroll through the grocery store liquor section. Of course, the name is what first grabbed me, but then I was further intrigued by the presence of the Missouri Tavern on the label, a place that D and his friends would stop in for a drink on occasion back when he lived in Madison. So clearly, I had to buy a bottle and give it a try.

Served over ice, it makes for quite a good after-dinner drink. (It's very Bailey's-esque.)  I'm sure it would work well mixed into a cocktail as well. (There are a few drink ideas on their website.) Or you know, do as I do and skip all the fancy drinks and just mix it into an icing served atop a dark chocolate cupcake.

Dark Chocolate Cupcakes (printer-friendly version)
makes 12 cupcakes

1 cup raw sugar
1/2 + 1/3 cups unbleached all-purpose flour
1/3 cup unsweetened natural cocoa powder (do not use Dutch-process cocoa)
3/4 teaspoon aluminum-free baking powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 egg
1/2 cup organic skim milk
1/4 cup walnut oil
1 teaspoon vanilla extract
1/2 cup boiling water

1. Preheat the oven to 350 degrees. Line a cupcake pan with paper liners. Set aside.
2. In the bowl of an electric mixer, sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
3. Add in the egg, milk, oil, and vanilla extract. Mix on medium speed for two minutes.
4. Add in the boiling water and mix until incorporated.
5. Spoon the batter (it will be quite thin!) into the prepared cupcake tin. (Fill each cup about 3/4 full.)
6. Bake for 20-25 minutes, or until the cupcakes just spring back when touched and a toothpick inserted into the center of a cupcake comes out clean.
7. Remove the tin from the oven and let the cupcakes cool in the tin for five minutes. Then remove the cupcakes from the tin and let cool completely on a wire rack before icing.

Cow Pie Buttercream Icing (printer-friendly version)
makes enough to ice 12 cupcakes (make a double batch if you like a lot of icing)

1/2 cup (1 stick) unsalted butter
1 1/4 cups powdered sugar
1 teaspoon vanilla extract
seeds scraped from 1/2 vanilla bean
2 tablespoons Cow Pie liqueur (alternately, you could use Bailey's)

1. Use an electric mixer to whip the butter at high speed for about five minutes. Scrape down the sides as needed.
2. Gradually add in the powdered sugar at low speed, then add in the vanilla extract and vanilla beans and switch to high speed.
3. Add in the liqueur and continue mixing until incorporated and the icing is light and fluffy.
4. Use immediately. Any leftover icing can be stored in the refrigerator for up to one week. Re-whip before using.

What's Baking: Vanilla Bean Mini Cupcakes with Vanilla Bean Buttercream Icing

I think my most memorable Valentine's Day was in the first grade, when I received a Superwoman valentine's card from one of my classmates with the message "You stink!" scribbled on the back. I totally don't remember that classmate's name, but I do remember the card he gave me. Ah well ... fast forward (cough, many, cough) years, and luckily the valentine's cards I receive these days have much nicer messages.

For Valentine's Day this year, I opted to make some sweet treats for D to share with his officemates. I borrowed the Joy the Baker Cookbook from the library again (I really ought to purchase my own copy; there are so many good things in there!), and adapted her simple vanilla cupcakes recipe to make a large batch of mini cupcakes. Oh, are these delicious! I have to admit I saved a couple to enjoy with a cup of tea later today as a little Valentine's treat for myself.

Vanilla Bean Mini Cupcakes (printer-friendly version)

 makes 30 mini cupcakes

1 1/4 cups unbleached all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
1 egg
1 egg white
2 teaspoons vanilla extract

seeds scraped from 1/2 vanilla bean

1/2 cup organic skim milk

1. Preheat the oven to 350 degrees. Line a mini cupcake tin with cupcake liners. Set aside.

2. In a medium bowl, use a whisk to sift together the flour, baking powder, and salt. Set aside.

3. Using an electric mixer with the paddle attachment, cream together the butter and sugar on high speed until light and fluffy, 3-5 minutes.

4. Add in the egg and egg white one at a time, beating between additions to incorporate.

5. Beat in the vanilla extract and vanilla bean seeds.

6. Add about half the flour mixture and stir on low speed until incorporated. Stir in the milk. Then add in the rest of the flour mixture and stir until just incorporated.

7. Give the batter a quick stir with a spatula, then divide evenly among the cupcake liners.

8. Bake for 20-25 minutes, or until the cupcakes are golden brown and a toothpick entered into the center of a cupcake comes out clean.

9. Let the cupcakes cool for 10 minutes in the tin. Then remove the cupcakes from the tin and allow to cool completely on a wire rack before icing.

(adapted from a recipe in the Joy the Baker Cookbook)

Vanilla Bean Buttercream Icing (printer-friendly version)

makes enough to ice 30 mini cupcakes

1/2 cup (1 stick) unsalted butter

1 1/4 cup powdered sugar

1 teaspoon vanilla extract

seeds scraped from 1/2 vanilla bean

1 tablespoon organic skim milk

1. Use an electric mixer to whip the butter at high speed for about five minutes. Scrape down the sides as needed.
2. Gradually add in the powdered sugar at low speed, then add in the vanilla extract and vanilla beans and switch to high speed.
3. Add in the skim milk and continue mixing until incorporated and the icing is light and fluffy.
4. Use immediately. Any leftover icing can be stored in the refrigerator for up to one week. Re-whip before using.

What's For Dinner: Turkey Meatloaf Cupcakes

D is on a high-protein, low-carb healthy-diet kick right now, so I've been trying some new things in the kitchen. A recent addition to our dinner menu are turkey meatloaf cupcakes. These mini-meatloafs are high in protein and low in carbohydrates. The addition of veggies into the mix also amps up the vitamin and mineral content. To stay with the whimsical cupcake theme, rather than serve mashed sweet potatoes on the side, each turkey meatloaf cupcake gets a generous piping of sweet potato "icing" before it is served. It's not exactly dessert for dinner, but it is a fun way to eat a nutritious meal.

Turkey Meatloaf Cupcakes (printer-friendly version)
makes 6 cupcakes

1/2 yellow onion, chopped

1 tablespoon fresh parsley leaves

1 carrot, chopped

1 garlic clove

1 pound organic, pasture-raised ground turkey
3 tablespoons egg whites
1/4 cup steel-cut oatmeal
1/2 teaspoon dried thyme
1/2 teaspoon ground mustard
1/2 teaspoon black pepper
1/2 teaspoon salt
6 teaspoons tomato paste

1. Preheat the oven to 375 degrees. Spray a muffin tin with cooking spray or line six cavities with paper liners. Set aside.
2. Place the onion, parsley, carrot, and garlic in a food processor with the metal blade attached. Pulse until the ingredients are finely minced.
3. In a large bowl, combine together the minced vegetable mixture, ground turkey, egg whites, steel-cut oatmeal, dried thyme, ground mustard, black pepper, and salt.
4. Spoon the turkey mixture into six of the muffin tin cavities, filling each to the top. Use a spatula or the back of a spoon to flatten the top of each cupcake.
5. Bake the cupcakes in the oven for 20 minutes. After 20 minutes has passed, place a teaspoon of tomato paste on top of each meatloaf cupcake and spread with a pastry brush. Bake for an additional 20 minutes.

(adapted from this recipe)

Sweet Potato "Icing"

makes enough to ice 6 meatloaf cupcakes

2 sweet potatoes, peeled and chopped into large pieces

1 tablespoon organic skim milk
1/2 tablespoon unsalted butter
1 tablespoon nonfat plain Greek yogurt
salt and pepper to taste

1. Bring a large pot of water to boil over medium-high heat. Add in the sweet potatoes. Simmer for 20 minutes, or until the potatoes are fork tender. Drain and place the potatoes back into the pot.
2. Add the skim milk, butter, and Greek yogurt to the pot with the potatoes. Season with salt and pepper to taste. Mash until smooth.
3. Place the potatoes into an icing bag with a star tip.
4. Pipe the icing onto each baked turkey meatloaf cupcake, garnish with fresh chopped parsley, and serve immediately.

(adapted from this recipe)

What's Baking: Lemon Cupcakes with Chocolate Hazelnut Ganache Frosting

I have never made a chocolate ganache icing before, but the first recipe that came to mind when taste-testing the Ghirardelli Luxe milk chocolates was that the hazelnut flavor would make a great icing ingredient. (Let's face it, I was also jonesing for some cupcakes, too.) I managed to find a small batch cupcake recipe (because, um, I really don't need one or two dozen cupcakes laying around the house) and made a few changes to make the recipe my own. I figured the light citrus flavor would meld well with the chocolate ganache icing; turns out I was right!

Lemon Cupcakes (printer-friendly version)

makes six cupcakes

1/3 cup unbleached all-purpose flour

1/3 cup organic pastry flour

1/2 teaspoon aluminum-free baking powder

1/8 teaspoon fine sea salt

5 tablespoons unsalted butter, softened

1/3 cup raw sugar

1 farm egg

2 tablespoons organic heavy cream

2 tablespoons organic skim milk

1/2 teaspoon vanilla extract

1/2 teaspoon lemon zest

1. Preheat the oven to 350 degrees.

2. Add six liners to a cupcake tin. Set aside.

3. In a medium-sized bowl, use a whisk to mix together the flours, baking powder, and salt. Set aside.

4. Stir together the heavy cream, milk, and vanilla extract in a small bowl. Set aside.

5. Cream together the butter and sugar using an electric mixer. Continue mixing until the mixture is light yellow to white in color. Beat in the egg just until combined.

6. Add in the cream mixture and continue mixing until combined.

7. Add in the dry ingredients in small batches, stirring between additions. Gently stir in the lemon zest. Do not overmix.

8. Spoon the batter into the cupcake liners. Pour water into the empty cupcake holders.

9. Bake in the oven for 15-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

10. Cool on a wire rack. Allow to cool completely before icing.

(adapted from this recipe)

Chocolate Hazelnut Ganache

makes enough to frost six cupcakes

3 oz Ghirardelli Luxe Milk Hazelnut bar

1/4 cup + 1 tablespoon organic heavy cream

1. Chop the chocolate bar into small pieces.

2. Bring the heavy cream to a boil over medium-high heat in a small saucepan.

3. Once the cream begins to boil, turn off the heat and stir in the chocolate. Continue stirring until the chocolate is completely melted.

4. Let the ganache cool for at least 15-20 minutes to allow it to thicken up.

5. When the ganache has thickened, spoon it over each cupcake. (To avoid making a big mess, put the cupcakes on a wire rack with a paper towel underneath it.)

What's Baking: Easter Cupcakes

Finally! I have found a cupcake that not only works, but is also super-delicious. I found the recipe for devil's food cupcakes at the Cheeky Kitchen, a recipe blog written by a woman in Colorado Springs. I tweaked the recipe slightly by added about 1 t of espresso powder to the batter to enrich the chocolate taste.

For the frosting, I looked to Martha Stewart for advice and ended up using her super-simple recipe for vanilla frosting. After the icing was whipped together and the cupcakes were cool, it was time to break out my new toy, a Wilton dessert decorator pro, a recent birthday gift from my mother-in-law. I scooped the icing in, and tried my hand at making some stars (long story short, I need a bit more practice.) D also took a turn icing some cupcakes.

And of course, the piece de resistance -- in honor of the Easter holiday, a not-so-natural Peep was plopped atop a couple of the cupcakes.