Strawberry Blossom Cupcakes

 If you are looking for a dessert that is especially suitable for Canada Day, these tasty cupcakes are perfect.  If you already have a favourite vanilla cupcake recipe, feel free to use that.  Otherwise, see the recipe below.  I have adapted the original recipe from Canadian Living to include a gluten-free option as well.  Happy Canada Day!

 

 Ingredients

Seven-Minute Frosting (*see recipe below or use your own)

Easy Vanilla Cupcake recipe (*see recipe below or use your own)

24 large ripe strawberries

Preparation

Using large bag fitted with star tip, pipe frosting onto tops of cupcakes.

Hull strawberries and stand on stem ends; slice each lengthwise into 1/8-inch (3mm) thick slices.

With tips hanging over edge of each cupcake, arrange 5 largest slices around edge to resemble petals.  Repeat with 3 or 4 slices in circle in centre.  Place bit of strawberry in centre of each circle.

 Easy Vanilla Cupcake

Ingredients

1 vanilla bean (optional)

1 cup unsalted butter, softened

2 cups granulated sugar

4 eggs

2 tsp.pure vanilla

3 cups all-purpose flour (for gluten free version, use gluten free flour blend with xanthan gum)

1 Tb. baking powder (gluten free baking powder)

1/2 tsp. salt

1 2/3 cups milk

Method

With small sharp knife, halve vanilla bean lengthwise (if using); scrape seeds into large bowl.  Add butter and sugar; beat until fluffy.  Beat in eggs, 1 at a time.  Beat in vanilla.

Whisk together flour, baking powder and salt; stir into butter mixture alternatively with milk, making 3 additions of dry ingredients and 2 of milk.  Spoon into paper-lined or greased muffin cups.

Bake in 350 degrees F oven until cake tester inserted in centre comes out clean, 20-22 minutes.  Remove from pan; let cool on rack.  (Make-ahead:  Store in airtight container for up to 24 hours).

Seven-Minute Frosting

Ingredients

2/3 cup granulated sugar

2 egg whites

1/4 tsp. cream of tartar

1 pinch salt

1/2 tsp. vanilla

Method

In heatproof bowl, whisk together 1/4 cup (50ml) water, sugar, egg whites, cream of tartar and salt.

Set bowl over saucepan of simmering water; beat constantly until mixture holds stiff peaks, 5-7 minutes.

Remove from saucepan.  Beat until frosting is cooled, about 2 minutes.  Beat in vanilla.