Here we are again back into the strawberry season! I love these months because these delicious fruits come back to our tables and because we finally get into winter, which is awesome for me! It’s when the weather doesn’t make you wanna kill yourself. Thanks to this tropical country, even the winter is piping hot, but it does get a lot better than summer, right?
With the triumphant come back of strawberries, I decided to bake these sweet and delicious cupcakes. The batter of these cupcakes doesn’t make me 100% happy because I don’t think they are fluffy enough, and that is the gelatin’s fault. So I’m making them again using the sample Farinha Finna sent me to try out.
The name of the flour describes much of how it is: a lot finer than the one I use constantly in my kitchen, which by it’s own makes patisserie products better in texture and taste. The recipe this time resulted in a fluffy and nice texture, exactly how I think it should always be.
The chocolate matches the batter perfectly and the brigadeiro frosting is made with real strawberry puree, not gelatin or anything like it. Just try it!
Strawberry & chocolate cupcakes with Strawberry brigadeiro frosting
Yields: 12 cupcakes
3/4 cup (170g) sugar
35g of strawberry gelatin
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 tablespoon vanilla extract
65g strawberry puree
1 – To make the strawberry puree, in a multiprocessor, beat some washed and leafless strawberries. You can put it through a sieve to remove the seeds, but it’s not really necessary for the batter, only for the frosting.
2 – Turn your oven to 180˚C. In a bowl, mix the puree, milk and vanilla. In another bowl, sift flour, baking powder and salt.
3 – Beat the butter and the sugar together, for 3 minutes. Then add the gelatin and beat again.
4 – Add the eggs, one at a time.
5 – Alternate the addition of dry and wet ingredients, ending with the dry.
6 – Divide the batter and bake for 22 minutes, or until a toothpick inserted in the center of each cupcake comes out clean.
120g semisweet chocolate
110g heavy cream
1 – Chop the chocolate into small pieces and mix with the heavy cream, in a small bowl.
2 – Take it to the microwave for 15 seconds. Remove and stir. Repeat until all the chocolate has melted. Wait until it’s room temperature to fill the cupcakes.
Strawberry brigadeiro frosting
1 can sweet condensed milk
200g heavy cream
4 tablespoons strawberry puree (no seeds)
1 tablespoon powder milk
1 tablespoon salted butter
red food color
1 – Get all the ingredients, except the food color, together in a medium sized pan on low heat and stir with a spatula all the time. Don’t stop at all costs, or it will burn. It takes about 30 minutes to be ready. The right consistency is when the batter falls from the spatula in pieces, not in ribbons.
2 – When it’s ready, add the food color. I use it because the final tone of the frosting in quite off and weird even, so this helps to get a nice reddish color.
3 – Put the frosting on a bowl, cover with plastic wrap touching the surface and wait until it’s completely cool.
To make the rose, start in the middle and work your way out in a circle, using the 1M tip from Wilton. What’s left on the frosting you can either eat or make real brigadeiros. But I really suggest you eat it, seriously!
Thanks everyone at Farinha Finna for sending me these samples. I just wish I had access to the product down here in my city.
What will you bake in your kitchen, since it’s strawberry season again?
Disclaimer: Farinha Finna sent me a kit identical to the one on this post, to test the product. They took the risk of me liking or disliking the product. This post constitutes my honest opinion and I wouldn’t ever blog about something that I wasn’t satisfied with.