Balsamic Strawberry Cupcakes

Last weekend, I walked down to Bi-Rite creamery, a local ice cream shop, and tried their new flavor, balsamic strawberry ice cream. It was super yummy! Tart and sweet, with fresh strawberries. So I was inspired to create the same flavor in a cupcake.

I walked up a huge hill to the grocery store to get some fresh, local strawberries. so yum! I already had a great strawberry cupcake recipe, so I simply modified it slightly. I first macerated the strawberries in balsamic vinegar and a bit of sugar, until they were super juicy. Then I pureed them as usual and added them to the recipe. The effect was subtle, but I could definitely taste the balsamic. I also used the balsamic strawberries to make the frosting.


To kick it up, I made a balsamic syrup by boiling balsamic vinegar with some honey until it reduced and got thick. After cooling, I drizzled it over the tops of the cupcakes. Fancy!


They tasted great, sweet and tangy. I was afraid the concentrated syrup would be too much, but it was great. I even have some leftover, which might get paired with some Grana Padano cheese tonight :)

PS- this was the second time baking in my new kitchen, and the oven takes some getting used to. The first batch was almost all burned on the bottom. Not sure if it was the temperature or the ingredients, but this time I baked at a lower temp and added a cookie sheet to block some of the bottom heat. Worked great! No burned bottoms here.

Martha Challenge #42- Meringue cupcakes with berry compote

In honor of Bastille Day, I made meringue cupcakes. These were so easy and fun to make! I usually have a hard time with egg whites, but these came out perfectly and were a cinch!
It took a lot of egg whites, 6, to make one dozen cupcakes. I beat the crap out of them until they were shiny and beautiful. So pretty!
I followed Martha's instructions exactly, and piped the meringue into the prepared cupcake tins into big swoopy peaks. The meringue itself was firm and shiny and just perfect.

These baked for a long long time at a low temp, 3 hours at 225 degrees. After about an hour I rotated them and noticed they were taking on some color, so I reduce the temp to 200 degrees. After they were done, they were so pretty, firm to the touch but light as air.

If you look closely, they even seem iridescent! I left the cupcake liners on until people ate them. I served them with a strawberry-raspberry compote on the side, so everyone could dollop on as much as they like. These were a big hit! Everyone raved about them, and I was so glad, because they're a little different from what I usually make. The only thing, is you need to eat them with a fork, which is kind of beside the point of making cupcakes. But that's ok, these are fancy cupcakes and fancy cupcakes need a fork :)

Martha Challenge #30- Strawberry Jam Tea Cakes

Back to the Martha Challenge! These are strawberry-jam filled tea cakes, which are just vanilla cupcakes with jam, topped with a citrus glaze.
A few weeks ago we went to Plant City Florida, which is the strawberry capital of the world. We came home with a jar of homemade strawberry jam, and it is fantastic! So fresh and not too sweet, like liquid strawberries. So, to use up the last bits, these cupcakes were perfect.


Instead of baking them plain and filling with jam after, like I usually do, these are baked with the jam layered inside. Mine were not as neat as Martha's, and next time I might swirl the jam for a pretty look. I can also use this technique in my peanut butter and jelly cupcakes :)


They baked up great, altho some jam seeped out and made the edges sticky. They were topped with a citrus glaze, of lemon and meyer lemon. I love the combo of strawberry and lemon, I discovered it with gelato and frozen ice when I was in Italy. I like the glaze a bit thicker, but I ran out at the end, so 2 lonely cupcakes are naked!
Good recipe, good result. Will definitely use this again.