- See more at: http://blogtimenow.com/blogging/automatically-redirect-blogger-blog-another-blog-website/#sthash.2lzcOnhH.dpuf Nothing but Delicious: Strawberry Picking and Cupcakes to Swoon Over

Strawberry Picking and Cupcakes to Swoon Over

Summer has come to Tennessee and it has a certain smell- poignant and nostalgic. For me, it is freshly cut grass, chlorine and very ripe strawberries. 

On Sunday I went strawberry picking with Rebekka. The fields were absolutely lush with fruit and I was reminded of this poem; I wanted all the strawberries for myself! 
"Look how beautiful this one is, Dad!" a little girl yelled out. The sun beat down on us and we were happy
What better to go with strawberries than butter and basil, really? It's a romantic combination.

Browned Butter and Strawberry Cupcakes with Ricotta Basil Buttercream
Yeild: 38 mini cupcakes

For the cake-
1 1/2 cups flour, sifted (all-purpose, please!)
1t baking powder
1/2 cup 2% milk
1t vanilla 
1/2 cup (1 stick) salted butter
3/4 cup cane sugar
1 large egg
2 large egg whites
1/3 cup fresh strawberry puree (about 6 large strawberries)
extra strawberries for slicing

Preheat oven to 325. Sift flour and baking powder into a small bowl and sit eggs out so that they come to room temperature. In a pan, melt butter over medium until froth forms on the top. Then watch it like a hawk! Remove from heat immediately when it starts smelling like heaven and brown bits form on the bottom. Let cool. Puree strawberries and mix with milk and vanilla. Set aside. In a large bowl, mix butter and sugar until combined. Add eggs and beat on medium until just bubbly, about 2 minutes. Add half of flour and beat until barely combined. Mix in strawberry mixture. Fold the rest of the flour into the batter with a rubber spatula. Do NOT over mix! This will make your cupcakes tough. Yuck! 

Fill cupcake liners 3/4 of the way full and put a big, juicy slice of strawberry vertically down the middle. Bake for 16-18 minutes or until cupcakes are set in the middle. 

For the buttercream-
1/2 cup (1 stick) salted butter
1/4 cup powdered sugar
1/3 cup good quality ricotta cheese
handful (6-8 large leaves) fresh basil

Put 4T (half a stick) of butter in the microwave until melted, about 20 seconds. Tear basil roughly with your hands and add to the butter. Let this cool enough to re-solidify. In a small bowl, combine basil butter with plain butter and whip with a hand mixer until basil breaks apart into small pieces and butter turns a much lighter color. Add sugar. Beat. Add ricotta and beat until combined. Pipe buttercream onto cupcakes modestly. A little bit of this stuff goes a long way. 



Katie Hagedorn said...

OMG HELLO GORGEOUS!!!! look at you!!!!!

Katie Hagedorn said...

you look so grown up

Susan Kent said...

love it, love all of it (A+ for the earrings), jealous/ bummed i missed it!!

Anonymous said...

I'll definitely try to make these! Soon!!

And your blog looks... Delicious!

Sherry said...

Yay! I ahve been waiting for this recipe and it sounds heavenly. I am making these delightful little cupcakes this weekend! Thank you for sharing.

Amanda Rose said...

I love the apron!

Amanda Rose

Post a Comment