STRAWBERRY MERINGUE BUTTERCREAM
This recipe for strawberry meringue buttercream from "Martha Stewart's Baking Handbook" is the perfect frosting for White Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes 5 cups
Number Of Ingredients 5
Steps:
- In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).
- Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 6 minutes.
- Switch to the paddle attachment. With mixer on medium-low speed, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir in strawberry jam with a rubber spatula until frosting is smooth.
STRAWBERRY MERINGUE CUPS
Judy Grimes of Brandon, Mississippi likes to celebrate with something special from her oven that looks as good as it tastes. This pretty dessert- with red strawberries cupped in fluffy white meringue- fills the bill on both counts!
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place egg white in a bowl; let stand at room temperature for 30 minutes. Add cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved., Drop into four mounds on a parchment-lined baking sheet. Shape into 4-in. cups with the back of a spoon. Bake at 225° for 1-1/2 hours or until set and dry. Turn oven off; leave meringues in oven for 1-1/2 hours. Store in an airtight container., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Just before serving, spoon into meringue shells. Top with strawberries and garnish with mint if desired.
Nutrition Facts :
STRAWBERRY MERINGUE CUPCAKES
I had some left over berries begging to be used and cupcakes were on my mind and that's how these Strawberry Meringue Cupcakes came about.
Provided by Delicious Everyday
Categories Dessert
Time 30m
Number Of Ingredients 18
Steps:
- Preheat the oven to 160 Celsius (320 Fahrenheit) and line a muffin pan with cupcake liners.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Reduce the mixer to low and add the eggs, 1 at a time, scraping down the bowl after each addition.
- In a separate bowl, or even better a jug, sift together the flour, baking powder, baking soda, and salt. In another jug measure out the milk and add the vanilla extract.
- With the mixer still on low alternately add the flour and milk and mix until just combined.
- Divide the batter between the 12 cupcake liners and bake for 15 to 20 minutes, or until the tops are golden and a cake tester comes out cleanly. Remove to a baking rack and cool completely before filling with the curd.
- To make the strawberry curd begin by placing the strawberries in the bowl of a food processor and pureeing until smooth. Strain the strawberries mixture into a jug through a fine mesh sieve to remove any pips. Place the egg, egg yolk and sugar in a saucepan and whisk until smooth. Add the butter, strawberry juice and place over a medium low heat. Whisk until thickened, this will take between 5 to 10 minutes. The mixture will be ready when you can see a slight trail from the whisk in the mixture. It will thicken further when refrigerated.
- Cut a circle in the top of each cupcake and scoop out some of the cupcake from the center and fill with strawberry curd. Trim the circle you removed earlier and then replace on the cupcake. Repeat with each cupcake.
- Preheat the oven to 160 degrees celsius.
- To make the meringue topping, place a saucepan of water over a medium heat on the stove top and bring to a simmer. Place the bowl from your mixer over the heat and add the egg whites and sugar and whisk by hand until the sugar is dissolved. You can test this by rubbing the mixture between your fingers and if it's at all gritty keep whisking. Remove from the heat and attach the bowl to the stand mixer and whisk at a medium speed for 10 minutes, or until thick and glossy and stiff peaks form.
- Prepare a piping bag and paint stripes of the food colouring along the piping bag (you can use a small paint brush or cotton tip for this) and fill with the meringue mixture. Pipe the mixture on top of the cupcakes and bake in the oven for 5 to 7 minutes, or until lightly set on the outside. Alternatively use a hand held torch.
Nutrition Facts : Calories 344 kcal, Carbohydrate 47 g, Protein 4 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 91 mg, Sodium 232 mg, Sugar 35 g, ServingSize 1 serving
MARTHA'S STRAWBERRY CUPCAKES
Our founder's sweet recipe is perfect for summer. Top these delightful strawberry cupcakes with Strawberry Meringue Buttercream and tiny wild strawberries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes about 30
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line 2 1/2 standard 12-cup cupcake pans with paper liners; set aside.
- Into a medium bowl, sift together flours, baking powder, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, and then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition. Fold in strawberries.
- Divide the batter evenly among the prepared cups so that each is about two-thirds full, about 2 ounces each. Bake, rotating the pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the centers comes out clean, about 20 minutes. Transfer pans to a wire rack to cool for 5 minutes. Remove cupcakes from pan and cool completely on wire racks.
- Make Strawberry Meringue Buttercream and spread or pipe about 1/2 cup frosting on top of each cupcake. Garnish with strawberries, cut into halves, quarters, or left whole, depending on the size.
STRAWBERRY CUPCAKES
This recipe for white cupcakes with strawberry buttercream is sure to please everyone's sweet tooth. Garnish with a fresh, plump strawberry on top.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 2 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners; set aside.
- In a medium bowl, sift together flour, baking powder, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl; set aside.
- In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold 1/3 of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture.
- Divide batter evenly among the muffin cups, filling each with a heaping 1/4 cup batter. Bake, rotating pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer pans to a wire rack. Invert cupcakes onto rack; then reinvert and let cool completely, top sides up. Frost cupcakes with strawberry meringue buttercream, swirling to cover. Cupcakes may be stored in a covered container in the refrigerator for up to three days. Garnish with strawberries just before serving.
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