Tag Archives: frosting

Strawberry Cornmeal Cupcakes with Prairie Berry Frosting

A while back, I joined up with Iron Cupcake Earth in the interest of stimulating my baking muse. Each month they challenge bakers to come up with creative ways to use a particular ingredient and make nommy cupcakes. Of course, there are PRIZES, too! I love prizes.

The Milwaukee Cupcake Queen’s decree for June: SUMMER BERRIES.

Sweet Summer Strawberries

Sweet Summer Strawberries by ellievanhoutte

So many possibilities! Raspberries, strawberries, blackberries, blueberries, snozzberries . . . and so many ways to use them. This weekend, the farmers market was full of fresh organic strawberries, and it was high time I took up the Queen’s challenge. This is my first attempt at an Iron Cupcake, and I’m pretty well satisfied with the results. Ginger Man ate three right off the bat! It was a tasty adventure, plus I got to use some of my favourite things:

  • Fresh Fraser Valley Strawberries
  • Citrus Salt by Maison Coté
  • Bonne Maman Prairie Berry Jam: a mixture of raspberries, blueberries, blackberries, and strawberries. Made in France.
  • Silicone Cupcake Liners: super-easy cleanup and no trash!

Strawberry Cornmeal Cupcakes with Prairie Berry Frosting

strawberrycckeThe addition of a little cornmeal to the batter enhances this cupcake’s texture without making it taste like cornbread. It’s a sweet cake, not savoury, and the baked tops have a pleasant toothsomeness.

Note: Mix the batter with a regular ol’ wooden spoon so the ingredients don’t get overmixed. For the frosting, use an electric mixer for best results.

Cook the strawberries:

In small saucepan, combine 1 pint fresh strawberries (quartered), 2 Tbs sugar, 1 Tbs fresh lemon juice, and a few grinds of Citrus Salt. Bring to a boil and simmer until thickened and reduced by about half. Set aside to cool.

Mix the dry ingredients:

  • scant cup sugar (not quite a full cup)
  • 1 cup flour
  • 1/2 cup cornmeal
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt

Mix the wet ingredients:

  • 1 beaten egg
  • 1 tsp vanilla extract
  • 2 Tbs melted butter
  • 3/4 cup milk

Combine the mixtures:

  • Gently stir the wet ingredients into the flour mixture until just combined.
  • Do not overmix.
  • Fold the cooked strawberries into the cupcake batter.

Bake the cupcakes:

  • Divide batter among 12 lined muffin cups.
  • Bake at 375° for 20-25 minutes.
  • Cool completely before frosting.

surprise inside*At the last minute, I decided to add a little surprise when the cupcakes came out of the oven. While the cakes were still warm, I scooped out the center of six cupcakes and filled them with a few mini chocolate chips. Strawberries love chocolate, and so do I. Covered with frosting, they all looked the same. The little extra chocolate boost was fun to find!

Make the frosting:

  • Whip 1/4 cup softened butter until fluffy.
  • Gradually add 1 cup powdered sugar, beating well.
  • Add 1 tsp vanilla extract and 1 Tbs milk. Beat well.
  • Stir in 2 Tbs Bonne Maman Prairie Berry Jam
  • Spread frosting on cooled cupcakes.
  • Garnish with berry of your choice.
Flickr Creative Commons Photo
by ellievanhoutte

Thanks for your votes! This month’s winning cup cake was:

Not-so-blue-berry Cupcakes from How To Eat A Cupcake

Luau Cupcakes two ways, both delicious.


luaucpkbit

I nom dis.

Macadamia nuts, pineapple, coconut, and ginger. Island flavours combine in a moist, tasty cupcake that is delicious with frosting or whipped cream, but don’t let that stop you from eating them buck nekkid.

I’ve been working on my luau cake recipe for a while, and this is an excellent version. I use minced ginger in a jar from The Ginger People—one of my favourite pantry items. If you want to use powdered ginger, reduce the amount by half.

This is a small volume recipe. It makes just enough batter for about 12 cupcakes, or 6 cupcakes and two baby cakes. I have two miniature springform pans that I use to make itty bitty cakes for two (since most of the time it’s just me and Ginger Man at the table and a whole cake is really just too much). Sometimes when I bake, I’ll throw part of the batter into my baby-cake pans and then freeze the layers for later. Long after the original goodies are gone, I can whip out these sweeties and voilá! The perfect size layer cake for two!

Grinding Nuts

I love using ground nuts in cakes, cupcakes, and muffins. It adds texture, flavour, and lots of good-for-you nutrients. Grinding works best in a food processor, but you can use a coffee grinder or blender, even a mortar and pestle. Got none of these? Put the nuts in a ziplock bag and whack them with a rolling pin.

Tip #1: Add a teaspoon or so of granulated suagar to the nuts just before grinding. This will help absorb oils and keep nuts from turning into nut butter.
Tip #2:
Pulse the food processor on low speed until you get the grind you prefer.

Toasting Nuts & Coconut

If you like using nuts or coconut, you’ll be amazed at the difference toasting makes. Toasting heightens flavour and aroma, and in the case of coconut, pleasantly changes the texture. Coconut toasts more quickly than nuts, so keep an eye on it and be sure to stir for more even browning. You can toast nuts whole, chopped, or ground.

With vanilla ice cream and pineapple-ginger whip.

With vanilla ice cream and pineapple-ginger whip.

Luau Cupcakes

Prepare pan for 12 cupcakes
Preheat oven to 350°

Mix dry ingredients:

  • 1/2 Cup macadamia nuts
    (toasted and ground)
  • 1/2 Cup coconut flakes
    (toasted if you want)
  • 1 Cup flour
  • 1/3 Cup brown sugar
  • 1/3 Cup granulated sugar
  • 1/4 tsp salt
  • 2/3 tsp baking soda
  • 1/2 tsp cinnamon
  • dash of nutmeg

Add wet ingredients:

  • 1/2 Cup melted butter
  • 1/2 Cup crushed pineapple
  • 1 tsp minced ginger
  • 2 Tbs coconut milk (or sub regular milk)
  • 1 egg (beaten)
  • 1/2 tsp vanilla

Spoon batter into lined cupcake pan. Bake in preheated 350° oven for 30-35 minutes. Cool completely, then frost with Orange Ginger Buttercream frosting OR split the cupcakes with a fork, then fill with vanilla ice cream, and top with a dollop of Pineapple-Ginger Whipped Cream.

cupcakesOrange Ginger Buttercream Frosting

Whip 2 Tbs softened butter with 1 tsp minced ginger, 1 Tbs orange juice,  and the zest of 1 orange. Gradually add 1 cup sifted powdered sugar, blending well after each addition. This frosting is quite rich and sweet, so I don’t use a lot. Double the recipe if you want more.

Pineapple Ginger Whipped Cream

Whip 1/2 cup heavy whipping cream with 2 Tbs powdered sugar and 1 tsp minced ginger and 1 tbs pineapple juice until the mixture is stiff enough to dollop.

2009 Virtual Cupcake Crawl Participant
see all entries @ Kitchen Rap
GourmetGirl Magazine