I am really enjoying this spring, even if it’s rainy sometimes. Due to the pandemic, I can only be enjoying this good weather on my balcony or in the garden near home, but let’s not complain! Anyway, spring means also strawberries and these cupcakes are a spring explosion in your mouth. These are not simply strawberry cupcakes but strawberry shortcake cupcakes!
Strawberry shortcake is my all-time favorite cake, is not a thing in Italy unfortunately, but when I was in Japan (yes…another Japanese memory) I loved to go to a tea house during the afternoon after school and have a super big slice of strawberry shortcake. To crown my king in the best possible way I choose a decadent and velvety swiss meringue buttercream, and I think you can understand only by looking at the pictures how good and delicious this is.
-ITALIAN VERSION-
CUPCAKES TORTA ALLE FRAGOLE
Anche se ogni tanto c’è un po’ di pioggia, che meraviglia questa primavera! Sto cercando di godermela il più possibile, ovviamente in questo periodo significa al massimo stare nel giardino sotto casa, ma va bene così, accontentiamoci. Le fragole sono il frutto simbolo di questa stagione e questi cupcakes sono un’esplosione di sapore. Sembrano dei semplici cupcake alla fragola, ma in realtà riproducono una torta alle fragole perché hanno una base di biscotto e pezzetti di fragole fresche all’interno. Anche se normalmente preferisco non usare troppo il burro in pasticceria, questa volta mi sono concessa una crema al burro, ma non certo una qualsiasi, la più vellutata: la crema al burro alla meringa svizzera, in inglese swiss merengue buttercream. Si vede anche dalla foto quanto è vellutata, perfetta per le decorazioni, e ovviamente buonissima, piacerà anche a chi non ama particolarmente la crema al burro, fidatevi!
Ingredienti
Per la base di biscotto
100 g biscotti tipo digestive o frollini
10 g burro fuso
1 cucchiaino di golden syrup, o miele
Per i cupcakes
125 g farina autolievitante
120 g zucchero semolato
60 ml olio di cocco, o altro olio vegetale
2 uova
estratto di vaniglia
pizzico di sale
1/2 cucchiaino di bicarbonato
5/6 fragole a pezzetti
Per la crema al burro alla meringa svizzera
150 g zucchero semolato
2 chiare d’uovo
170-200 g burro morbido
estratto di vaniglia
fragole per la decorazione
Procedimento
-
Tritare finemente i biscotti aggiungere il burro fuso e mescolare bene.
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Disporre un cucchiaio da tavola di biscotti tritati sul fondo di ogni pirottino per cupcake e compattare bene.
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Sopra il trito di biscotti porre un cucchiaino di fragole tagliate a pezzetti, e mettere da parte.
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Far sciogliere in un pentolino l’olio di cocco, se si trova allo stato solido, e lasciarlo raffreddare.
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In una ciotola (o nella planetaria) porre le uova e l’olio di cocco e sbattere leggermente.
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Unire gli la farina setacciata con i bicarbonato, e lo zucchero. Aggiungere l’estratto di vaniglia.
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Lavorare l’impasto per 1-2 minuti.
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Riempire i 12 pirottini di carta preparati precedentemente con la base di biscotti e le fragole a pezzetti.
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Cuocere in forno statico preriscaldato a 175° per circa 20-22 minuti. Lasciar raffreddare.
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Per la crema al burro cominciamo preparando la meringa svizzera.
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Mescolare gli albumi con lo zucchero in una ciotola di alluminio e porla a bagno maria sopra una casseruola con acqua bollente. Continuare a mescolare finchè tutto lo zucchero non si è disciolto (controllando con le dita non dovrete più percepire granelli di zucchero)
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Trasferire gli albumi con lo zucchero in una planetaria e montare per circa 5-10 minuti. Finchè la ciotola non risulterà fredda al tatto.
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A questo punto possiamo cominciare ad aggiungere un pezzettino alla volta il burro morbido. E’ importante avere pazienza in questa fase e non aggiungere il burro tutto insieme.
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Infine aggiungere 1 cucchiaino di estratto di vaniglia e continuare a montare fino al raggiungimento della giusta consistenza. Se a un certo punto la consistenza dovesse sembrare granulosa, non temete e continuate a montare.
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Trasferite la crema al burro in una sac a poche e decorate a piacere i vostri cupcakes.
STRAWBERRY SHORTCAKE CUPCAKES
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Ingredients
- FOR THE BISCUIT BASE
- 100 g biscuit such as digestive
- 10 g melted butter
- 1 tsp golden syrup, or honey
- FOR THE CUPCAKES
- 125 g self-raising flour
- 120 g caster sugar
- 60 ml coconut oil, or other vegetable oil
- 2 eggs
- vanilla extract
- pinch of salt
- 1/2 tsp baking soda
- 5/6 strawberries, chopped
- FOR THE SWISS MERENGUE BUTTER CREAM
- 150 g caster sugar
- 2 egg whites
- 170-200 g soft butter
- vanilla extract
- strawberries for decoration
Instructions
1
In a food processor grind the biscuits until sand consistency, add the melted butter and mix well.
2
Then place a tablespoon of the biscuits mix on the bottom of each cupcake case and compact well.
3
Over this biscuits base, place a spoonful of chopped strawberries and set aside.
4
In a small saucepan melt the coconut oil, if necessary. Let it cool down a bit.
5
Into a bowl or in a stand mixer place the eggs and the coconut oil, mix slightly.
6
Sift in the dry ingredients. add the vanilla extract.
7
Mix well for about a couple of minutes until smooth.
8
Divide the batter into the previously prepared paper cups.
9
Bake in a preheated oven at 175 ° for about 20-22 minutes. Let them cool completely.
10
For the swiss meringue, place the egg whites with the sugar in an aluminum bowl and place it over a double boiler, stirring constantly.
11
Once the sugar is completely dissolved (around 9 minutes) you can remove the mixture from the heat and transfer it to a stand mixer with a balloon whisk attachment.
12
Start whisking and whip at high speed until glossy, about 5 minutes. The bowl should be cold to the touch.
13
At this point we can begin to add the soft butter one piece at a time, completely incorporated. It is important to be patient at this stage and not add the butter all at once.
14
Finally add 1 teaspoon of vanilla extract and continue whipping until the right consistency is reached.
15
The buttercream can become soupy, don't give up just keep whisking it and it should become smooth, fluffy, and creamy.
16
Transfer the buttercream into a pastry bag and decorate your cupcakes.
STRAWBERRY SHORTCAKE CUPCAKES
(No Ratings Yet)Loading...Ingredients
- FOR THE BISCUIT BASE
- 100 g biscuit such as digestive
- 10 g melted butter
- 1 tsp golden syrup, or honey
- FOR THE CUPCAKES
- 125 g self-raising flour
- 120 g caster sugar
- 60 ml coconut oil, or other vegetable oil
- 2 eggs
- vanilla extract
- pinch of salt
- 1/2 tsp baking soda
- 5/6 strawberries, chopped
- FOR THE SWISS MERENGUE BUTTER CREAM
- 150 g caster sugar
- 2 egg whites
- 170-200 g soft butter
- vanilla extract
- strawberries for decoration
Instructions
In a food processor grind the biscuits until sand consistency, add the melted butter and mix well.
Then place a tablespoon of the biscuits mix on the bottom of each cupcake case and compact well.
Over this biscuits base, place a spoonful of chopped strawberries and set aside.
In a small saucepan melt the coconut oil, if necessary. Let it cool down a bit.
Into a bowl or in a stand mixer place the eggs and the coconut oil, mix slightly.
Sift in the dry ingredients. add the vanilla extract.
Mix well for about a couple of minutes until smooth.
Divide the batter into the previously prepared paper cups.
Bake in a preheated oven at 175 ° for about 20-22 minutes. Let them cool completely.
For the swiss meringue, place the egg whites with the sugar in an aluminum bowl and place it over a double boiler, stirring constantly.
Once the sugar is completely dissolved (around 9 minutes) you can remove the mixture from the heat and transfer it to a stand mixer with a balloon whisk attachment.
Start whisking and whip at high speed until glossy, about 5 minutes. The bowl should be cold to the touch.
At this point we can begin to add the soft butter one piece at a time, completely incorporated. It is important to be patient at this stage and not add the butter all at once.
Finally add 1 teaspoon of vanilla extract and continue whipping until the right consistency is reached.
The buttercream can become soupy, don't give up just keep whisking it and it should become smooth, fluffy, and creamy.
Transfer the buttercream into a pastry bag and decorate your cupcakes.
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