TITLE: Tender Greens | Cookbook | Strawberry Almond Birthday Cupcakes
Tender Greens | Cookbook | Strawberry Almond Birthday Cupcakes
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DESC: This cupcake recipe is a special creation by Pastry Chef Annette Picha for our 10th Anniversary! It\'s inspired by the original Strawberry Almond Cookie that a woman named Debbie made for our first restaurant in Culver City. Her cookie recipe is a closely guarded secret, but we\'ll share our cupcake recipe! Garnish your cupcake with a halved strawberry and candied almond for a beautiful finish. STRAWBERRY ALMOND CUPCAKES Ingredients 2/3 cup butter; softened 1 cup + 3 tablespoons granulated...
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Strawberry Almond Birthday Cupcakes

This cupcake recipe is a special creation by Pastry Chef Annette Picha for our 10th Anniversary! It's inspired by the original Strawberry Almond Cookie that a woman named Debbie made for our first restaurant in Culver City. Her cookie recipe is a closely guarded secret, but we'll share our cupcake recipe! Garnish your cupcake with a halved strawberry and candied almond for a beautiful finish.

STRAWBERRY ALMOND CUPCAKES

Ingredients

  • 2/3 cup butter; softened
  • 1 cup + 3 tablespoons granulated sugar
  • 1 ½ teaspoon baking powder
  • ¾ teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 tablespoon almond extract
  • 2 eggs
  • 1 egg yolk
  • 1 ½ cups creme fraiche
  • 2 1/3 cups all purpose flour

Directions

1. Cream the butter and sugar until light and fluffy.

2. Add the eggs; yolks; then almond extract.

3. Scrape down bowl and mix until combined.

4. Combine the baking powder; baking soda; salt and flour together.

5. Alternate the dry ingredients with the creme fraiche in 4 additions.

6. Scrape down bowl and mix until smooth.

7. Portion with 2 flat black scoops; or weigh each cupcake @ 3.25 oz each.

8. Bake @ 325 degrees high fan until done.

9. When cool; frost with strawberry-almond buttercream and garnish with a halved fresh strawberry

 

STRAWBERRY BUTTERCREAM

Ingredients

  • 2/3 cup egg whites; room temperature
  • 1 cup granulated sugar
  • 2 ¼ cup butter; softened to room temperature
  • 2/3 cup strawberry puree (do not strain); reduce over heat for 20 minutes and cooled.
  • 1/8 teaspoon salt

Directions

1. Over a baine marie (double boiler); gently heat the egg whites and sugar; whisking constantly.

2. Heat the mixture until the sugar has dissolved.

3. Transfer the egg white mixture to a large mixer and whip on high speed until cool; about 15 minutes.

4. Add the butter; a piece at a time; until incorporated and smooth.

5. Add the salt and reduced strawberry puree.

6. Mix until smooth and combined.

7. Use immediately or chill.

8. To use after the buttercream has been chilled; the buttercream must be re-creamed in the mixer with the paddle attachment; never a whisk attachment.

9. The mixture will break; then come back together in about 15 minutes.

10. Use once the buttercream is smooth and creamy again.

 

STRAWBERRY FILLING

Ingredients

  • 3 pints strawberries; halved
  • 1 ½ cups granulated sugar
  • ¼ cup water
  • 1 ½ tablespoon cornstarch
  • 1/8 teaspoon – salt
  • Juice of 1 1/2 lemons
  • zest of 1 lemon

Directions

1. Combine the strawberries and sugar in a medium-low saucepan over medium heat.

2. Let the strawberries cook gently; keeping the pieces intact.

3. When syrupy; mix with the water and cornstarch and add the strawberry mixture.

4. Stir constantly over medium-low heat until thickened; about 1 minute.

5. Remove from the heat and add the salt; lemon juice and lemon zest.

6. Cool to room temp before chilling.

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