now that it’s the holidays (or so it seems), i’ve got a little bit more time to bake. tonight we’re celebrating a friend’s birthday and since she wanted something “strawberryish”, i decided to try a new cake recipe, martha stewart’s strawberry cupcakes.
the cupcake was sufficiently moist; my personal prerequisite for good cakes/cupcakes. i took a bit of time thinking of what frosting to pair it with – i didn’t want cream cheese (one of my friends doesn’t care much for cheese, a very weird thing i must say) and the thought of buttercream was too cloying. chocolate ganache probably wouldn’t go well with the strawberry… so i settled on a meringue frosting.
3 egg whites
½ cup sugar
¼ tsp cream of tartar
set a metal bowl over a sauce pan with an inch or two of boiling water in it and beat egg whites until foamy. add in cream of tartar and beat until fluffy. add sugar gradually until meringue reaches fairly stiff peaks. spread or swirl onto cooled cupcakes. place in oven (about 150 degrees celsius) for about 5 minutes until lightly browned.
the duo-toned frosting was achieved by “streaking” the insides of the piping bag with gel food colouring; i used a toothpick. since this frosting isn’t particularly sweet, i could afford to load up on it. after the whole act was put together, i realised that these looked more like christmas cupcakes than birthday ones!
i baked this for a friend’s birthday gathering last month, but i totally forgot to blog about it. knowing that she loves lemon meringue pie, i decided to make these.
recipe taken from here.
it’s a little more time-consuming compared to the normal chocolate-cupcake-and-frosting combination, but the results were worth it. the lemon curd added a zing to the fluffy cupcake and the meringue frosting wow-ed my friends. i think it looks really spunky!
i had leftover egg whites after making buttercream earlier in the week so i decided to use them up. it’s been some time since i made meringues and i’m quite happy with how they turned out, albeit being a little on the sweet side.
prior to baking.
topped with hundreds and thousands.
adapted from smitten kitchen:
4 egg whites, room temperature
1/4 teaspoon cream of tartar
1 cup caster sugar (next time i shall reduce it by a little bit more)
12 oz chocolate chips
1. preheat oven to 110 degrees celsius.
2. beat egg whites until foamy. add cream of tartar, and beat mixture again until it holds soft peaks. add the sugar, gradually, beating the batter until it is stiff. fold in chocolate chips. spoon batter into mini cake cases. bake for 1 hour, then turn off the oven and leave them in the oven for another hour to ensure that the insides dry out.
meringues are dangerous because they are very addictive. you feel like you’re eating air, and then we all (well, me at least) seek solace in the fact that they only contain sugar and egg whites.
i thought this was an interesting twist so i decided to give it a go. i added crushed cornflakes into the egg white mixture before piping them into mini paper liners. being the colour freak that i am, i also added sprinkles.
i decided to reward myself tonight because i finished what i set out to study today. it’s commendable because i usually have no drive to study at home. i wanted to make something fuss-free and light; perfect for (repetitive) munching without feeling weighed down. these are for tomorrow’s session in school, to be shared with two lovelies.