Today’s project is an experiment. I baked one batch of regular vanilla cupcakes in my antique mold (again) and added ¼ cups of my home-made strawberry preserves. Then I poked strawberry jam on top of 6 cupcakes only to see what’s coming up.And it turns out to be a bad idea. The jam sunk under the bottom of cupcakes and stick to the mold base that they were broken when inverted from the mold, leave them all with a hole on the buttock…
But the texture and taste is good except the one without strawberry jam, they were tasted nothing but vanilla. I was hardly recall that it should be strawberry cupcakes. I should add the preserve for another ¼ or ½ cups more… and maybe a little red coloring for more strawberry like…
There’s a little marshmallow whipped cream leftover from my last project. And I frost those cupcakes with a tiny dollop of cream. Well, they looked good and no one would notice about the holes…. haha…
Strawberry Cupcakes
about 12 regular cupcakes
1 cup butter
3/4 cups sugar
2 large eggs
1-1/2 cups all purpose flour
1 teaspoons baking powder
pinch salt
1/2 cups milk
1 teaspoon vanilla extract
1. cream butter & sugar in an electric mixer until fluffy
2. add one egg at a time, beating well after each addition
3. in a medium bowl whisk together flour, baking powder and salt
4. combine milk and vanilla
5. add flour mixture and milk mixture to the electric mixer, alternating and starting and ending with flour, beat well after each addition
6. scoop into lined cupcake tins with an ice cream scooper (about 3/4 full)
7. measure out about a teaspoon of strawberry jam and poke into the center of the cupcake, repeat for all cupcakes
11. bake for 20-25 minutes or until golden over 175° C
Strawberry Preserves
1 cup fresh strawberry
¼ cups sugar
¼ cups water
1. Boil all ingredients in a pot over low heat until tender
2. Process with food processor but not too smooth
Note: ingredients measured by judgement, add more or less water & sugar to reach desired sweetness & consistency…
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