Strawberry Cupcakes with Strawberry Meringue Buttercream

Strawberry Cupcakes with Strawberry Meringue Buttercream

I have been soaking up the last little bit of spring here in Virginia Beach before the summer heat hits us. I went to the local Farmers Market to get fresh fruit and I came home with a couple of trays of the most amazingly fragrant and sweet Pungo strawberries. Some of the strawberries went into the freezer and a lot of them went into these beautiful cupcakes. Although this recipe for the Strawberry Meringue Buttercream is a little challenging, let me assure you that it is well worth the effort. The buttercream is silky smooth and sweet and the cupcakes are soft and fluffy. This recipe is a keeper. Enjoy!

Making strawberry cupcakes

It is important to pay attention to the details in these two recipes. When measuring out the strawberries for the cupcakes they should be finely chopped, however, when measuring out the strawberries for the buttercream they are coarsely chopped, it makes a difference in the finished weight of strawberries youll end up with. I would have measured the strawberries for you but my scale finally gave out on me. When making this frosting make sure you are accurate, not generous, with the amount of strawberries you end up using for the buttercream.

Coarsely chopped strawberries. Strawberry puree and other ingredients. Starting to beat egg whites and sugar over waterbath. Finished beating, making sure the egg whites feel completely smooth between your fingers. Beating meringue to a stiff, shiny peak. Finished buttercream.

Strawberry Cupcakes (makes 34)

Ingredients:

2 3/4 cup all-purpose flour

1/2 cup cake flour (not self-rising)

1 tablespoon baking powder

1 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

2 1/4 cup sugar

1 1/2 teaspoon pure vanilla extract

3 large whole eggs plus 1 egg white, at room temperature

1 cup milk

2 cups fresh strawberries, rinsed, hulled andfinely chopped, plus 10 more for garnish if desired

Strawberry Meringue Buttercream Frosting (makes 5 cups)

Ingredients:

1 1/2 cups fresh strawberries (8 ounces), rinsed, hulled and coarsely chopped

4 large egg whites, at room temperature

1 1/4 cups sugar

1 1/2 cups unsalted butter (3 sticks), cut into tablespoons, room temperature

Directions for Strawberry Cupcakes:

Preheat oven to 350 degrees F. Line muffin tins with paper liners and set aside.

Sift together both flours, baking powder and salt. Using an electric mixer on medium-high speed, beat butter, sugar and vanilla extract until thick and smooth. Add whole eggs and the egg white one at a time, beating until each is incorporated, scraping down the sides of the bowl as needed. Reduce mixer speed to low and add flour mixture in two batches, alternating with the milk, beating until well combined. Add chopped strawberries to the batter and fold them in by hand.

Divide batter evenly among lined cups, filling each three-quarters full. Bake for 25-30 minutes, rotating tins half-way through, until golden and a cake tester inserted into the center of cupcake come out clean. Place tins on a cooling rack and allow to cool for 15 minutes, then turn cupcakes onto rack and allow to cool completely.

Directions for Strawberry Meringue Buttercream:

Puree strawberries in a blender and set aside. In the bowl of your stand-mixer, combine egg whites and sugar. Place bowl over a cooking pot with a small amount of simmering water. Whisk egg whites and sugar constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between two fingers).

Attach the bowl to stand-mixer fitted with the whisk attachment. Starting on low and gradually increasing speed to medium-high mix until stiff and shiny (not dry) peaks form, 10 to 15 minutes. Mixture should now have cooled down (test by touching bottom of bowl). With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter have been added, scrape down sides of bowl and switch to the paddle attachment. Continue to beat on low speed for 2 minutes to eliminated air bubbles. Add strawberry puree and beat until combined.

Cupcake assembly:

Load buttercream into a pastry bag fitted with a large open star tip. Pipe the buttercream onto each cupcake. Store cupcakes in an airtight container in refrigerator. Bring to room temperature before serving. Enjoy!

Buttercream storage:

Keep buttercream at room temperature if using the same day, or transfer to an airtight container and store in refrigerator for up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.

Source: Martha Stewarts Cupcakes

About these ads

Via: Strawberry Cupcakes with Strawberry Meringue Buttercream

---

Strawberry Cupcakes with Strawberry Swiss Meringue Buttercream The Most Intensely Flavored Strawberry Cupcakes with Silky, Light, and Rich Strawberry Buttercream Strawberry Cupcakes with Strawberry Swiss Meringue Buttercream Strawberry Cupcakes with Strawberry Swiss Meringue Buttercream sounds so yummy and refreshing. Beautiful strawberry flavor both in the cake and in the Strawberry Cupcakes - Martha Stewart Recipes The strawberry meringue buttercream was really good too ... These cupcakes are awesome. The strawberry meringue buttercream icing puts them over the top. Strawberry Cupcakes: Grace's Sweet Life Cupcake Recipes Moist and tasty Strawberry Cupcakes with Strawberry Meringue Buttercream. Find recipe for Strawberry Cupcakes and other Cupcake Recipes at Grace's Sweet Life. Strawberry Cupcakes with Strawberry Meringue Buttercream ... The baby shower was a huge success yesterday! The star of the shower (besides my glowing sister, of course) were my Strawberry Cupcakes with Strawberry Meringue ... Strawberry Cupcakes with Strawberry Swiss Meringue Buttercream ... Find the recipe for STRAWBERRY CUPCAKES WITH STRAWBERRY SWISS MERINGUE BUTTERCREAM and other berry recipes at Epicurious.com Strawberry Cupcakes with Strawberry Meringue Buttercream Brown ... A recipe for Strawberry Cupcakes topped with a Swiss meringue strawberry buttercream. Strawberry Meringue Buttercream Recipe Cooking How To Martha ... Strawberry Cupcakes. Jennifer Garner and Martha make White Cupcakes with Strawberry Buttercream. Part 2.

Gulerodsbrud Carrot Rolls

Gulerodsbrud

My sister Jonna is the one who brought this wonderful recipe to my attention. She shared pictures of her finished Gulerodsbrud on Facebook and it sounded and looked so good that I just had to try the recipe right away. And let me tell you, these rolls did not disappoint. Taste one of these rolls straight out of the oven, as is, its a little piece of heaven. Let them cool and you can serve them with butter, or my favorite way, with some ham and prosciutto.

Making Gulerodsbrud

Not only are these buns now one of my favorites but making them is quite an adventure. I have never encountered a process like this and it was a lot of fun. First you make your dough, its firm and elastic. Then you make a well in the center and add eggs, sunflower seeds and grated carrots. Wrap it up like a nice little present and then you chop up the dough until its in small pieces. Now its a real sticky mess and you make little piles of dough on your baking sheets, bake and voilayou have super soft, delicious rolls with a slight thew from the sunflower seeds. I hope you enjoy these as much as I did.

Chop dough into small pieces

Gulerodsbrud, makes 12-15 buns

Ingredients:

5 1/2 dl water (18.3 fluid oz)

50 g cake yeast (4 1/2 tsp active dry yeast)

1 kg all-purpose flour (2 lb 3 oz or 35 oz)

75 g sugar (2.6 oz)

15 g salt (0.5 oz)

75 g butter (2.6 oz), at room temperature

2 eggs

150 g sunflower seeds (5.3 oz)

4 grated carrots (I got 230 g or 8 oz)

Directions:

Sprinkle yeast over warm water (100-110 degrees F) and let sit for 10-15 minutes. Combine flour, sugar and salt. Add water and yeast to flour and mix to combine, add butter and continue to mix until the dough is smooth and elastic. Place dough in a bowl and cover with a clean, dry tea towel. Allow dough to rise for one hour.

Line 2-3 baking sheets with parchment paper and set aside. Pour dough out onto your work surface and give a quick knead to deflate. Make a deep well in the center and place the eggs, sunflower seeds and grated carrots into the well. Pull outer edges of dough over the center and close like a big ball. Using a large knife or a dough scraper, cut the dough and filling into pieces. Continue to scrape the spilled eggs, seeds and carrots back into the dough and continue to cut up the dough until the dough is cut into small pieces. At this point the dough is a pretty messy affair. Take handfuls of the sticky dough and place onto the baking sheets. Let the piles of dough rise for one hour (they will not rise much).

Preheat oven to 390 degrees F (200 degrees C). Bake buns for 15 minutes or until golden in color. Enjoy!

Source: Claus Meyer

About these ads

Via: Gulerodsbrud Carrot Rolls

---

MADLOG VITA fdevaredatabase Fdevaredatabase Her finder du en komplet liste over alle fdevarer i MADLOG VITAs fdevaredatabase. Databasen opdateres dagligt. Den omfattende database gr det ... MissMuffins opskrifter: MissMuffins Opskriftindeks Efter lang tids hrdt pres har jeg nu lavet en index over alle mine opskrifter! Jeg har inddelt opskrifterne efter de kategorier, som jeg lige synes gav bedst ...

Carrabbas Razzamatini

Carrabbas Razzamatini

One of our favorite place to eat is Carrabbas Italian Grill. Since its just the two of us we always sit by the grill and watch the staff prepare the food, it makes for great entertainment. We dont usually buy alcoholic drinks with our meal but when we were dinning there with my In-laws I went outside our normal routine. I ordered the Carrabbas Raspberry Martini (Razzamatini) and it was so delicious I could have sucked the entire drink down in one mouthfulbut I behaved myself

Razzamatini

After our visit there I started searching for a recipe for the Razzamatini and I actually found one. When I first tested the Razzamatini it was a little bitter and so I did just a slight adjustment and I think its pretty much right on, at least the way it was served for me that night. I tried it first using Smirnoff Raspberry Vodka and it was very good and then I tried it with Stolichnaya Raspberry Vodka (Stoli Razberi) and it was even better, so if you can get Stoli Razberi Vodka I would recommend that particular brand. I hope you enjoy this delicious drink, Skl and Cheers!

Razzamatini, makes 1 drink

Ingredients:

2 oz Raspberry Vodka

1 oz Chambord

1 oz Sour Mix

1 oz Cran-Raspberry juice

Directions:

Pour all ingredients into a cocktail mixer with a handful of ice. Shake and pour into your glass. Garnish with fresh raspberries or blackberries if you like. Cheers and enjoy!

Source: adapted from Cincinnati Mom

About these ads

Via: Carrabbas Razzamatini

---

Svensk Plseret Swedish Hot Dog Dish

Svensk Plseret

Svensk plseret is a well-known Danish stew that I think most Danes have had on occasion. It is not a Swedish dish, as the name would have you believe, but rather it seems to have come from a summer camp experience in Sweden and was created by using up the last bits of foods in the pantry. And that is what makes this dish so great, it allows you to use up your left-over potatoes and its quick and very easy to make on a busy weeknight. I made it many years ago and then forgot about it until my family came to visit. Traditionally Svensk plseret is made with paprika but in my sisters version she is using curry instead which taste absolutely wonderful and adds a nice heat to the dish.

Making Svensk Plseret

My sister Jonna making Svensk Plseret

Svensk Plseret (6 servings)

Ingredients:

1 tablespoon Extra Virgin Olive Oil

1 medium onion, diced

6-7 hot dogs, sliced

2 1/2 lbs left-over cold cooked potatoes, cubed

1 cup ketchup

2 cups milk

2-3 tsp curry

1 tsp salt

1 tsp pepper

1/2 tsp garlic powder

Chives, for garnish

Directions:

Potatoes are peeled, cooked and drained, placed in refrigerator overnight.

Dice onion and hotdogs. Cut cold potatoes into cubes. Mix ketchup and milk together and set aside. Cook onions in a small amount of olive oil until translucent, add hotdogs and cook for another 2-3 minutes. Add curry, salt, pepper and garlic powder, cook for another minute. Add potatoes and ketchup/milk mixture, stir gently to combine. Turn heat down to low and continue to simmer very gently for another 30-45 minutes. Garnish with chives and serve with warm dinner rolls and enjoy.

Source: my sister Jonna Pedersen

Via: Svensk Plseret Swedish Hot Dog Dish

---

Sweden Facts, information, pictures Encyclopedia.com articles ... sweden location, size, and extent topography climate flora and fauna environment population migration ethnic groups languages religions transportation history ... Son Eklenen videolar - Animal Sex Galleries, Free High Quality ... private scat slave" torrent" download notzucht porn videos,torrent bondage cafe full siterip view online allungacapezzoli . bondage cafe full siterip tube, kerstin ... Avicii ft Madonna - Girl Gone Wild - UMF Mix (Full song) [HQ HD ... NO COPYRIGHT CLAIM INTENDED, promotional use ONLY. Germany is blocked for some reason (I'm sorry!) Download; http://www.youtube-mp3.org Stockholm Syndrome : How Rude Swedes Ruined My Time in Stockholm Stockholm Sweden is where I studied abroad at the Stockholm School of Economics and endured the rudest people I've ever met Best Pancakes in Chicago, IL - dishtip: What to eat and where. DishTip helps you find and discover the best dishes on the menu at restaurants to help you order the best food in chicago, il. For example: . Great for finding ... Sweden : Wikis (The Full Wiki) - Students, get citable references ... At 450,295 km, Sweden is the third largest country in the European Union in terms of area, with a total population of about 9.2 million. Sweden has a low population ... Willy's Products, LLC - Lauderhill, FL - Food/Beverages Facebook Everyone is welcomed Friends of Danmark invites SUPER BOWL 2013 Dear Members and Friends of FOD in collaboration with our Scandinavian friends we invite you to ... Sweden: Map, History from Answers.com Sweden A country of northern Europe on the eastern Scandinavian Peninsula. The region was settled by Germanic tribes probably in Neolithic times, and Midsummer - Wikipedia, the free encyclopedia Midsummer is the period of time centered upon the summer solstice, and more specifically the European celebrations that accompany the actual solstice or take place on ... AB Svensk Filmindustri - Swedish Film Institute Nyheter och nyhetsbrev Hll dig informerad om vad som hnder. Prenumerera p nyheter och nyhetsbrev frn sfi.se.

Teaching Scandinavian Baking/Cooking Class at John C. Campbell Folk School

Davidson Hall at J. C. Campbell Folk School where the Kitchen, Music and Wet Studios are located.

Back in 2005 Joe and I attended a week long seminar at J. C. Campbell Folk School which is located in the beautiful Appalachian mountains in Brasstown NC. The campus is set in the most secluded environment and it is easily navigated with numerous trails for an early morning walk. Each day begins with the tradition of Morningsong which is a combination of music and folklore, a great way to start your morning. Meals are served family style in the Dinning Hall which is a great opportunity to meet new people from all walks of life. The campus also has a charming History center and a wonderful Craft Shop which features pottery, handwoven items, jewelry, wood crafts and ironwork. Back in 2005 Joe took a Viking Blacksmithing class and I took a Scandinavian baking class and it turned out to be one of those fantastic experiences that stays with you forever. So you can imagine my surprise and excitement when I was approached by Campbell Folk School to come down and teach the Scandinavian baking/cooking class during their Scandinavian Heritage week during March 2013.

Director of J. C. Campbell Folk School Jan Davidson performing Morningsong. Its a wonderful beginning to your morning and each day Morningsong is led by someone different.

I didnt catch their names but they were great. If anyone knows who they are please let me know.

David Baker taught the Kaleidoscope class and he was a riot, a real viking

Local Fireman J. D. Robinson doing Morningsong and smartly incorporating fire prevention into his routine.

The class turned out to be a really good group which meshed together very nicely. There were five wonderful ladies, all with fantastic personalities: Lucrecia, Paula B, Paula C, Roberta and Lynn Ann and then we had one gentleman named Mark which turned out to be a really funny and pleasant feller.

Our class left to right: Paula, Roberta, Lucrecia, Lynn Ann, Gitte, Mark and Paula

For the class I had prepared recipes which were Danish, Norwegian, Swedish and Finnish in origin and the class was set up to be predominantly baking with one full day of cooking savory foods.

Mark making Peberndder

Roberta and Paula carefully following a recipe

Lynn Ann making bleskiver, they were delicious!

Lucrecia and Paula made the classic Othellolagkage. They did an outstanding job.

Here are a few pictures of some of the baked goods the class made. We made a lot more than this but I didnt get pictures of everything.

Othellolagkage, a true masterpiece!

Making Hindbr Roulade

Swedish Lussekatter, before baking.

Birkes with Remonce.

Kringle pastry

bleskiver, the only thing missing is a warm glass of Glgg.

Finnish Christmas Stars.

Norwegian Krumkake, they were served with vanilla and chocolate filling. Very popular!

Scandinavian Toscakake.

Kiksekage, very decadent.

The Fiddle class stopped in and serenaded us. They were well fed.

Midweek is when we cooked the savory foods leading up to our dinner party on Wednesday evening. I wanted them to experience small samples of typical Danish foods and there were some hesitation and a lot of joking about eating Marinated Herring and Liver Pate in particular, but I think all in all, they really did like those foods. Our dinner that evening turned out to be a lot of fun and it was a real pleasure meeting everyones significant others and family members.

Our dinner party.

The menu consisted of a mixture of different food:

Smrrebrd with Danish Rye Bread (Rugbrd), Marinated Herring (Sild) and homemade Curry Salad (Karrysalat)

Smrrebrd with Rye Bread, Liver pate (Leverpostej), fried mushrooms and bacon

Meatballs (Frikadeller) with Red Sweet and Sour Cabbage (Rdkl) and Caramelized Potatoes (Brunede Kartofler)

Ris a La Mande with warm Cherry Sauce (Ris a La Mande with Krisebr Sovs)

Lucrecia stirred and stirred the Risengrd so it wouldnt burn. She deserved some sort of stirring award

Making oh so wonderful Liver Pate.

Danish Smrrebrd with Marinated Herring and homemade Curry Salad (Karrysalat).

Friday afternoon was the closing ceremony and all the different classes put on a display of what they had been making during the week. As for our class, we spent the morning baking so we could provide samples of some delicious special treats to all the other students and instructors. All of the samples were gone within fifteen minutes and we got great reviews on our baked goods. Great job Guys!

Scandinavian Baking Class at the Closing Ceremony

The Fiddle class provided entertainment at the Closing Ceremony.

Viking Style Ironwork

Thread Art

Norwegian Rosemaling

Birch Bark Basketry

Nordic Knitting

Woodturning

Kaleidoscopes

Figure Carving

Weaving

Norwegian Bentwood Boxes

Needle Felting

I wanted to say thank you to all of my students for being so pleasant and I hope you enjoyed tasting all the delicious treats we made. I also wanted to say thank you to Carla Owen who initially approached me to teach at the Folk School and to Nanette Davidson for all of your help and the generous offer you extended to me. I thank all of you!

The Easter Bunny also made an appearance at the Folk School. (David Baker in disguise)

Source: My Danish Kitchen

Via: Teaching Scandinavian Baking/Cooking Class at John C. Campbell Folk School

---

Learning Vacations at the Campbell Folk School Stephen Bugno visits the John C. Campbell Folk School in ... long Southeast Asian cooking course. The class tackled ... of the Scandinavian folk school ... John C. Campbell Folk School John C. Campbell Folk School. ... the Folk School offers year-round weeklong and weekend classes for adults in craft, art, music, ... Classic Cooking Dennis Barber. John C. Campbell Folk School Artisan Bread Baking: Cooking: January 13-19, 2008 ... Preparing dough in the Artisan Bread Baking class: ... John C. Campbell Folk School One Folk School Road Bread Making with Emily Buehler - John C. Campbell Folk School ... I vividly remember working Monday afternoon outside the cooking studio and ... to be the teacher. Teaching the class led to me ... by John C. Campbell Folk School John C. Campbell Folk School: Diary of a Class--Tinsmithing ... John C. Campbell Folk School: ... This teaching method is what the Danes called The Living Word and it ... John C. Campbell Folk School: Diary of a Class ... Norwegian Food Traditions Classes Carving class participants will have the opportunity to join the cooking class ... Scandinavian food classes for ... and at John C. Campbell Folk School ... christmas My Danish Kitchen Me at John Campbell Folk School practicing decorating a ... waffle while taking my Scandinavian baking class at Campbell Folk ... be greased and cooking ... Craft In America Comes to the Folk School! - Sing Behind the Plow At John C. Campbell Folk School Craft Shop! ... Craft in America films in the Cooking Studio ... in Featured Classes, Featured Teacher, Hear from Students, Paint it!