Monday was my mother-in-law, Marielle’s __th birthday, and since they have retired and migrated North to live, we weren’t able to visit to celebrate until this weekend. Birthday’s in the Sykes house are a big deal, which calls for dessert. Marielle’s birthday is usually plagued with a snowstorm, she often tells us, so I thought a light summery treat might just be the perfect thing. Which lead me too, Strawberry Short Cupcakes. Nothing says summery like light & fluffy angel food cake, freshly macerated strawberries & clouds of whipped cream.
Yield: 24 cupcakes
1 cup cake flour
1 1/2 cups granulated sugar
1/4 tsp. salt
12 large egg whites
1 tsp. vanilla extract
1 1/2 tsp. cream of tartar
Adjust oven racks to the two lowest positions. Preheat the oven to 375° F. Line two cupcake pans with paper liners. In a small mixing bowl, sift together the flour, 3/4 cup of the sugar and the salt; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites with the vanilla and cream of tartar on medium-high speed until soft-medium peaks form. Gradually add the remaining 3/4 cup sugar, continuing to beat until stiff peaks form. Gently fold in the dry ingredients using a rubber spatula, being careful not to deflate the batter. DO NOT RUSH THIS STEP, you need as much air in the cakes as possible.
Divide the batter evenly between the prepared cupcake liners and bake for 12-15 minutes or until light golden. Let cool in the pans for 5 minutes, then transfer to a wire rack to cool completely. Serve with whipped cream and fresh fruit, if desired.
SOURCE: adapted from Annie’s Eats
But wait, didn’t I say something about freshly macerated strawberries? There aren’t any sugary delightful little strawberries on those cupcakes… I hid them inside!