Thursday, June 4, 2015

Strawberry Balsamic Cupcakes

I love to bake cupcakes, especially ones that are a bit different than the standard cupcakes.  These strawberry balsamic cakes from Annie's Eats  definitely fit the bill for being different and interesting, and they are a really pretty looking cupcake.  I was a little concerned about the balsamic vinegar and if people would want to try them, but I think I was worried for nothing as they went over well and let people try something just a little bit different in cupcake form.

16 tbsp unsalted butter
1 cup sugar
1 cup light brown sugar
3 cups cake flour
5 eggs
1 1/4 cups buttermilk
1 tbsp baking powder
1 tbsp vanilla extract
1/2 tsp salt

1 lb strawberries, hulled and chopped
1 cup and 6 tbsp sugar, divided
2 tsp balsamic vinegar
4 large egg whites
3 sticks unsalted butter

3 cups strawberries
3 tbsp sugar
1 tsp balsamic vinegar
1/4 tsp vanilla extract

1/2 cup balsamic vinegar
2 tbsp light brown sugar

Preheat oven to 350.  Line cupcake pan with paper liners.

To make the cupcakes, put the butter in a pan and melt over medium heat, let cook until the butter is golden brown.  Set aside to cool.

In a large bowl, mix together the flour, baking powder and salt.  

Put the cooled butter in the bowl of an electric mixer, add the sugars and beat until smooth.  Add the eggs one at a time, add in the vanilla followed by the dry ingredients, alternating with the buttermilk and ending with the last of the dry ingredients.  Mix until just combined.

Fill each cupcake line 2/3 full.  Bake for 18 minutes.

To make the frosting, put the strawberries, 2 tablespoons of sugar and the balsamic vinegar in a small pan.  Cook for 5 minutes, until the berries have softened.  Transfer to a blender and puree until smooth.  Strain the puree to remove any seeds and cool in the refrigerator before using in frosting.

Combine egg whites and remaining sugar in a heatproof bowl, over a pan of boiling water.  Whisk until the sugar has dissolved, around 5 minutes.  Transfer the mixture to the bowl of an electric mixer, beat on high speed until the mixture is room temp and the egg whites have formed stiff peaks.  Add the butter 2 tablespoons at a time, blend in the strawberry puree.

To make the topping, combine the strawberries, sugar, vinegar and vanilla in a medium bowl.  Mix together and let sit for 20 minutes.

To make the glaze, combine the vinegar and sugar in a small pan, heat until boiling, reduce the heat and let simmer until glaze has reduced to about 4 tablespoons.

Frost the cupcakes with the strawberry frosting.  Use a spoon to scoop out the center of the frosting and fill with the strawberry topping, drizzle with the glaze.

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