Strawberry CupKates

...from scratch!
I was testing out a new recipe for strawberry cupcakes, using real strawberries--no artificial flavors or strawberry jello please.

The recipe is still being perfected, so stay tuned for it in a future post....

Here's how they turned out this time (with cream cheese frosting):

Green Tea CupKates

My friend Uyen recently asked me to make cupcakes for her friend's bridal shower. She specially requested green tea cupcakes with strawberry mousseline buttercream frosting. I'd never made green tea cake before she asked for them. So a couple weeks ago, I whipped up a couple test batches.

The first batch had just a little too much sugar, which made a big difference: the cakes baked too quickly, were too sweet, and did not rise enough. I decreased the sugar, added an egg yolk for smoother texture, and upped the green tea ("macha") powder, and the second test batch was much improved.

The recipe I ended up using for the delivered batch is a twist off the classic white cake.

To amp up the green tea flavor, I poured a green tea glaze over each cupcake. Half of the cupcakes were complemented by strawberry mousseline buttercream, the other half with vanilla mousseline buttercream and a touch of green tea for color.

Recipe follows; however, this recipe is in weight measurements because I had to produce the recipe. (Weight measurements more accurately preserve the ratios necessary to produce successful cakes.)

Green Tea CupKates
(yields approximately 2 dozen cupcakes and maybe a few leftover to experiment/nibble on)

• 9 ounces cake flour
• 11 ounces granulated sugar
• 4 tsps baking powder
• 1 tsp salt
• 1 tbsp green tea "macha" powder
• 12 tbsps (1-1/2 sticks) unsalted butter, room temperature
• 1 whole egg plus 2 egg whites, room temperature
• another 3 egg whites, room temperature
• 1 cup milk, room temperature
• 1 tsp vanilla extract

1. Preheat oven to 350 degrees F. Line muffin tins with 24 cupcake liners.


2. In a large mixing bowl, combine the cake flour, sugar, baking powder and salt. Stir to mix evenly.


3. Using a pastry blender (see image on the right), cut the butter into the flour mixture one tablespoon at a time. Continue blending until the butter and flour mixture resembles a wet sand texture, with lumps no larger than pea-sized and no dry flour streaks.


4. Sprinkle the green tea “macha” powder over the mixture.


5. In a 2-cup measuring cup, combine the milk, 1 whole egg plus 2 egg whites, and vanilla extract. Mix with a fork until just combined.


6. In a medium bowl, whip the remaining three egg whites to medium peaks.


7. Pour half the milk mixture into the butter and flour mixture. Stir quickly to combine evenly. Add the remaining milk mixture and stir again to combine evenly.


8. Add a third of the beaten egg whites to the batter and fold to lightly combine. Add in the rest of the beaten egg whites and lightly fold to combine without deflating the egg white volume.


9. Fill cupcake liners 2/3 full. Bake approximately 15-18 minutes until a toothpick inserted in the middle of a cupcake comes out dry with just a few crumbs clinging to it and the tops are barely golden.

Green Tea Glaze
(yields more than you'll ever need)

• ½ cup sifted confectioner's sugar
• 1 tbsp green tea “macha” powder
• 3 tbsps milk

Stir the ingredients together with a fork, in a figure-8 motion to avoid bubbles. Pour a teaspoonful over each cooled cupcake.


Strawberry Mousseline Buttercream
(yields about 5 cups, enough to generously frost 24 cupcakes)

• 5 large egg whites
• 3/4 cup sugar
• 1 cup of fresh strawberries, washed and hulled
• 2 cups unsalted butter, room temperature
• 1 or 2 tsps vinegar
• 1 tsp vanilla extract

1. Place the vinegar on a paper towel and thoroughly wipe out your large mixing bowl. Put the egg whites in the bowl and start beating the egg whites with an electric hand mixer. When they reach soft peaks, gradually add 2 tablespoons of sugar and beat to stiff peaks.


2. Puree the strawberries in a food processor until fine and almost smooth. Strain the juice twice and set aside. Set aside the strained, crushed strawberries.


3. In a small heavy saucepan, heat together the rest of the sugar and 1/3 cup of the strawberry juice, stirring, until the sugar dissolves and the mixture is bubbling. Cook until a candy thermometer reaches 248-250 degrees F (the firm ball stage). Immediately remove the syrup from the heat.


4. If using a handheld mixer, beat the syrup into the whites in a steady stream with the mixer running. Don't pour the syrup on the beaters or they will throw all the syrup on the sides of the bowl. Lower speed to medium and beat until completely cool. Mix in the vanilla extract.


5. Beat in the butter 1 Tbs at a time. At first the mixture will seem thin and will look curdled, but keep adding butter and mixing well, you may need to increase the speed a bit.


6. Add 2 tablespoons of the crushed strawberries to the finished buttercream and mix to distribute evenly.

Buttercream becomes spongy on standing, mix again before using. If your buttercream has been chilled, you must allow it to come to room temperature before mixing or it will curdle.