Thursday, May 26, 2011

Classic White Cake with Strawberry Buttercream

As if the Summer Strawberry Cake wasn't enough strawberries for the week... I decided to make my personal favorite - classic white cake topped with strawberry buttercream. It doesn't help that I *just* made a strawberry dessert, but who's counting, right? We all love strawberries. In my defense, these lovelies were made for a dear teacher at our school, so of course, we didn't eat all of them! I really do try to share my creations....promise.

So, here is goes. This is a classic white cake, in which I topped with a strawberry buttercream. No shortcuts here, folks. Just a few natural ingredients and some strawberry puree and viola, you have yourself a cupcake, or a cake, or some minis.... whatever your heart desires. Of course, if strawberry is not your forte, any frosting will do. Now, I will warn you - these are VERY addicting....Below is the recipe for the cake. I do not follow a recipe for the buttercream - I never have, it's how I was taught. So, I will leave you with the ingredients, and a general how-to on making buttercream. Enjoy. I know you will.

Classic White Cake

2 3/4 c. cake flour

1 2/3 c. sugar

1 T. baking powder

3/4 t. salt

12 T. butter, at room temperature

4 large egg whites

1 large egg

1 c. whole milk, room temperature

2 t. vanilla extract

1 1/4 t. almond extract

Mix all of the dry ingredients in a large bowl with a mixer on slow speed. Add the butter and mix well. Add eggs, and blend after each egg addition. Scrape down the sides of the bowl as needed. In another bowl, mix milk with the almond and vanilla extracts. Add the liquid mixture to the butter/egg mixture a little at a time. Beat 2 minutes after each addition. Pour into lined full sized or mini cupcake pans. Makes 24 full sized cupcakes or 48 minis.

Bake at 350 degrees for 20 minutes. Or until a toothpick inserted in the center comes out clean. Remove from oven and cool. Once, cooled, let the frosting begin!

Strawberry Buttercream Frosting:

Powdered Sugar
2 sticks softened butter
vanilla extract
strawberry puree

To make the strawberry puree, cut strawberries and place in a food processor. Sprinkle granulated sugar over the top of the berries and let stand for 20 minutes. After that, process berries into a puree.

In a large bowl, cream butter. Add powdered sugar and vanilla extract. Begin adding the strawberry puree until desired consistency. Add more powdered sugar if needed. Place in a pastry bag and pipe onto the cupcakes. Enjoy!

Tuesday, May 24, 2011

Summer Strawberry Cake

Another lovely.....courtesy of Deb at Smitten Kitchen. I decided that we needed something yummy to make the house smell amazing tonight, and this strawberry cake does just that. A delicious, easy, one bowl dessert. Perfect for whipping up after the kiddos are in bed, for a surprise dessert for tomorrow night's dinner.... That is, if it lasts that long!

Summer Strawberry Cake
just barely adapted from Smitten Kitchen

6 tablespoons unsalted butter, at room temperature, plus extra for pie plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 cup minus 1 T. Sugar
2 tablespoons granulated sugar for topping
1 large egg
1/2 cup milk
1 teaspoon vanilla extract
1 pound strawberries, hulled and halved

Preheat oven to 350°F. Butter a 10-inch pie pan or 9-inch deep-dish pie pan.

Whisk flour, baking powder and salt together in a small bowl. In a larger bowl, beat butter and sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.

Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer. sprinkle remaining 2 tablespoons sugar over berries

Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. Let cool in pan on a rack. Serve with whipped cream or cool whip.