Ingredients
Strawberry reduction 1 pound (454g) of fresh strawberries
3 tablespoons sugar, (2 tablespoons to use when first cooking the strawberries. You can use more or less depending on how sweet the strawberries are.) (The remaining 1 tablespoon is used for the strawberries when they are thickened with the cornstarch.)
1 1/2 teaspoons cornstarch (1/2 teaspoon Instant Clearjel ) My wife used cornstarch
2 teaspoons lemon juice (optional)
There will be about 1 cup of strawberry reduction after it is cooked
Strawberry cake
Strawberry cake
1 1/2 cups (180g) cake flour
1 cup (198g) granulated sugar
2 teaspoons baking powder
1/4 teaspoon table salt
6 tablespoons (85g) butter, at room temperature
1 large egg
1 large egg white
3 tablespoons (43g) water
2 teaspoons vanilla extract
1/2 cup (130g) strawberry reduction, from above. (This will leave about 1/2 cup of the reduction to use for other dishes)
Filling and frosting
In a small bowl, stir together the remaining 1 tablespoon (12g) sugar and cornstarch (or Instant ClearJel.) Add to the strawberry mixture, followed by the lemon juice (if you are using it) and continue stirring at a low boil for 1 minute. The mixture should thicken.
Remove the pan from the heat and allow the mixture to cool to room temperature. You should have approximately 1 cup (about 275g) of strawberry reduction at this point. The strawberry reduction can be made up to 5 days in advance. If making in advance, store in an airtight container in the refrigerator until ready to use.
Bake the cupcakes for 20 to 24 minutes, or until the cake springs back when lightly touched. Remove the cupcakes from the oven, and as soon as you can handle them, remove them from the pan and transfer them to a rack to cool.
1 cup (198g) granulated sugar
2 teaspoons baking powder
1/4 teaspoon table salt
6 tablespoons (85g) butter, at room temperature
1 large egg
1 large egg white
3 tablespoons (43g) water
2 teaspoons vanilla extract
1/2 cup (130g) strawberry reduction, from above. (This will leave about 1/2 cup of the reduction to use for other dishes)
Filling and frosting
One 8-ounce package cream cheese
1/2 cup ricotta cheese
1/2 cup ricotta cheese
1 egg yolk from the separated egg above
1 Tbs. honey (or to taste)
1 1/2 teaspoon vanilla extract
pinch of table salt
Directions:
To make the strawberry reduction: Rinse the strawberries, remove their leaves and stems, then dice; you should have approximately 3 cups (about 400g) of strawberries at this point. Transfer the strawberries to a medium pot and add 2 tablespoons (25g) sugar; mix to combine. Cook over medium-low heat, stirring occasionally, until the strawberries have released their juices and softened, 3 to 5 minutes.
Using an immersion blender, purée the strawberry mixture off the heat, and then return it to the stove. You should have approximately 1 1/2 cups (about 370g) of strawberry liquid. Bring the mixture to a low boil over medium heat and continue to stir for 6 to 8 minutes. The mixture will become foamy, slightly thick, and darker in color.
1 1/2 teaspoon vanilla extract
pinch of table salt
Directions:
To make the strawberry reduction: Rinse the strawberries, remove their leaves and stems, then dice; you should have approximately 3 cups (about 400g) of strawberries at this point. Transfer the strawberries to a medium pot and add 2 tablespoons (25g) sugar; mix to combine. Cook over medium-low heat, stirring occasionally, until the strawberries have released their juices and softened, 3 to 5 minutes.
Using an immersion blender, purée the strawberry mixture off the heat, and then return it to the stove. You should have approximately 1 1/2 cups (about 370g) of strawberry liquid. Bring the mixture to a low boil over medium heat and continue to stir for 6 to 8 minutes. The mixture will become foamy, slightly thick, and darker in color.
In a small bowl, stir together the remaining 1 tablespoon (12g) sugar and cornstarch (or Instant ClearJel.) Add to the strawberry mixture, followed by the lemon juice (if you are using it) and continue stirring at a low boil for 1 minute. The mixture should thicken.
Remove the pan from the heat and allow the mixture to cool to room temperature. You should have approximately 1 cup (about 275g) of strawberry reduction at this point. The strawberry reduction can be made up to 5 days in advance. If making in advance, store in an airtight container in the refrigerator until ready to use.
To make the filling
In the bowl of a stand mixer with a flat beater add the cream cheese and ricotta. Mix until completely blended and smooth. Add the honey, egg yolk, vanilla and salt and mix until fully incorporated. Set aside.
To make the cupcakes: Preheat the oven to 350°F. Line a muffin tin with baking cups. In a cuisine art blender fitted with a blade combine the flour, sugar, baking powder, and salt. Add the butter and mix at low speed until the mixture looks sandy. (Similar to making biscuit dough). Beat in the egg, the extra egg white, water, and vanilla, then mix until no dry spots of flour remain. Stop the mixer and scrape the bowl and beater attachment(s) as needed; the mixture will be thick.
Add 1/2 cup of the strawberry reduction (this will leave a remaining 1/2 cup to use for something else). Continue to mix on low speed until the batter is smooth. Stop to scrape the bowl and then mix again at low speed for 30 seconds. Spoon the batter into the prepared muffin tins. Make a small divot in the batter and fill it with a scoop of the cream cheese filling. (There may be cream cheese filling in excess. Just add it to a mini cupcake pan lined with paper cups and cook them along with the assembled cupcakes to make little sweet cheese bites.)
In the bowl of a stand mixer with a flat beater add the cream cheese and ricotta. Mix until completely blended and smooth. Add the honey, egg yolk, vanilla and salt and mix until fully incorporated. Set aside.
To make the cupcakes: Preheat the oven to 350°F. Line a muffin tin with baking cups. In a cuisine art blender fitted with a blade combine the flour, sugar, baking powder, and salt. Add the butter and mix at low speed until the mixture looks sandy. (Similar to making biscuit dough). Beat in the egg, the extra egg white, water, and vanilla, then mix until no dry spots of flour remain. Stop the mixer and scrape the bowl and beater attachment(s) as needed; the mixture will be thick.
Add 1/2 cup of the strawberry reduction (this will leave a remaining 1/2 cup to use for something else). Continue to mix on low speed until the batter is smooth. Stop to scrape the bowl and then mix again at low speed for 30 seconds. Spoon the batter into the prepared muffin tins. Make a small divot in the batter and fill it with a scoop of the cream cheese filling. (There may be cream cheese filling in excess. Just add it to a mini cupcake pan lined with paper cups and cook them along with the assembled cupcakes to make little sweet cheese bites.)
Bake the cupcakes for 20 to 24 minutes, or until the cake springs back when lightly touched. Remove the cupcakes from the oven, and as soon as you can handle them, remove them from the pan and transfer them to a rack to cool.
These cupcakes were very different from anything we’ve made before. They have a lovely pervasive strawberry taste and the texture is very moist. The cheese filling adds a different texture and a contrasting slightly sweet flavor (from the honey) and a richness (from the cheese). In general cream cheese doesn’t melt but contracts and becomes firmer when cooked. As you can see from the pictures this is what happened with these cupcakes. The cream cheese filling lost moisture during the cooking and contracted into the divot it filled in the batter making hole in the center of the cupcake. Nonetheless the cheese added a very good taste dimension to the muffin. As an aside, the strawberry reduction was very good in its own right and can be a very versatile sauce to use for many other purposes.
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