Feeling a little unhinged...
...mmm, a cupcake to match the mood
pink meringue cupcakes with raspberry curd
baking spray for baking cups
3 lg egg whites, room temperature
1/2 tsp white vinegar
1/2 tsp pure vanilla extract
1/4 tsp salt
1 c sugar
Gel-paste food coloring in Tulip Red sugarcraft.com
1 c creme fraiche
3 ounces raspberries, halved if large
3/4 c raspberry curd: 3oz raspberries, 3/4 c sugar, 2 lg egg yolks, 1/2 stick unsalted butter, 1/8 c fresh lemon juice, pinch salt
1. Preheat oven to 225. Line every other cup of 2 nonstick 6-cup muffin tins with baking cups; coat with cooking spray. Whisk egg whites, vinegar, vanilla, and salt with a mixer on medium-high until frothy. Add 3/4+1/8 c sugar, 1 tbsp at a time, beating for 1 min after each addition, ensuring the sugar dissolves. Beat until stiff, glossy peaks form. Mix in 3 drops food coloring.
2. Transfer mixture to a pastry bag fitted with a plain coupler (no tip), and pipe into prepared baking cups, about 2" above rims, finishing with a peak in centers. Bake 3-3h20m, rotating halfway through. (Cupcakes should be completely dry on the outside but still soft in middle. A toothpick inserted horizontally at base of top should have moist but cooked crumbs attached.) Transfer cupcakes in baking cups to wire racks; let cool completely.
3. Beat creme fraiche and remaining sugar in clean mixer bowl on medium-high speed until soft peaks form. Carefully slice off tops of cupcakes using a serrated knife. (Run the knife just above the liner and slowly work way to center.) Top each cupcake with 2 tbsp raspberry curd, a few raspberries, and 2 tbsp creme fraiche mixture. Replace tops and serve immediately.
4. Raspberry Curd: Whisk all ingredients in a heatproof bowl set over a pan of simmering water until slightly thick, 8-10 min. Strain; refrigerate until cold and thick.
(makes six - enough to share or have seconds)
3 lg egg whites, room temperature
1/2 tsp white vinegar
1/2 tsp pure vanilla extract
1/4 tsp salt
1 c sugar
Gel-paste food coloring in Tulip Red sugarcraft.com
1 c creme fraiche
3 ounces raspberries, halved if large
3/4 c raspberry curd: 3oz raspberries, 3/4 c sugar, 2 lg egg yolks, 1/2 stick unsalted butter, 1/8 c fresh lemon juice, pinch salt
1. Preheat oven to 225. Line every other cup of 2 nonstick 6-cup muffin tins with baking cups; coat with cooking spray. Whisk egg whites, vinegar, vanilla, and salt with a mixer on medium-high until frothy. Add 3/4+1/8 c sugar, 1 tbsp at a time, beating for 1 min after each addition, ensuring the sugar dissolves. Beat until stiff, glossy peaks form. Mix in 3 drops food coloring.
2. Transfer mixture to a pastry bag fitted with a plain coupler (no tip), and pipe into prepared baking cups, about 2" above rims, finishing with a peak in centers. Bake 3-3h20m, rotating halfway through. (Cupcakes should be completely dry on the outside but still soft in middle. A toothpick inserted horizontally at base of top should have moist but cooked crumbs attached.) Transfer cupcakes in baking cups to wire racks; let cool completely.
3. Beat creme fraiche and remaining sugar in clean mixer bowl on medium-high speed until soft peaks form. Carefully slice off tops of cupcakes using a serrated knife. (Run the knife just above the liner and slowly work way to center.) Top each cupcake with 2 tbsp raspberry curd, a few raspberries, and 2 tbsp creme fraiche mixture. Replace tops and serve immediately.
4. Raspberry Curd: Whisk all ingredients in a heatproof bowl set over a pan of simmering water until slightly thick, 8-10 min. Strain; refrigerate until cold and thick.
(makes six - enough to share or have seconds)
l i v e e x u b e r a n t l y™
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