Beating Buttercream

When I started making these cupcakes I had no idea it would become an epic battle between me and swiss meringue buttercream frosting. I saw the recipe in my Martha Stewart cupcake book and strawberries are my favorite ingredient of late since they're in season full swing, and come on who can resist that picture next to the recipe. The cupcake looks perfectly delicious! The batter was pretty simple and delicious. It wasn't until I got to the frosting that I started having some challenges.











My first batch of frosting (yes there was more than one) seemed like a disaster, which was pretty disheartening seeing as it took about 20 minutes to make (15 of which was spent whisking with an electric hand whisk). After I added the butter in it just kinda turned into a soupy mess, which seemed to have no hope of sticking on a cupcake. So i threw it out. I might not have made another batch, but my eternally optimistic and wonderfully supportive fiance, Mark, insisted I should try again and that he would help whisk.

I decided to do some internet research first and found with great delight that Deb of Smitten Kitchen had made this frosting and had THE SAME PROBLEM! She said the key is not to give up hope and to keep whisking after adding the butter.

So. Take two. This time I added salt to the eggs while heating ( I picked this up in another post about this frosting). The eggs stiffened much more quickly the second go round (thank goodness). It took about 10 minutes to reach this stage and then I proceeded on to adding the butter. Once again soup, but this time I knew to just keep going. After another 10 minutes my arm was getting sore. "Damn it Martha!" I thought. You and your perfect cupcakes of deliciousness. It can't be easy huh? And Mark had dozed off on the couch. I was all alone with my soupy frosting. 5 more minutes had passed and I was distracted trying to kill a fruit fly. I looked down and voila! It had changed from soupy terribleness to creamy wonderfullness! I was thrilled!!!!!! I proceeded to prepare a pastry bag with the frosting and after frosting them (which was so much fun!) I was rewarded with the cutest tastiest cupcakes ever.

The recipe! I made a half batch which made 12 dozen regular sized cupcakes and a dozen mini cupcakes. So I'll include the already cut in half measurements for that because who needs 34 of these delicious ever so tempting treats around.

Batter:

1 and a little less than 1/2 cup all-purpose flour
1/4 cup cake flour (not self-rising)
1/2 tablespoon baking powder
1/2 tsp salt
1 stick o' butter (room temperature)
1 + 2 tbs sugar
1 tsp vanilla
2 small eggs and 1 small egg white
1/2 cup milk
1 c finely chopped fresh strawberries (about 10)

1. Preheat oven to 350. Line muffin tin with paper liners (I got THE cutest liners at Michael's pictured above...I couldn't resist. They were 1.99 for 75!). Sift together both flours, baking powder, and salt (I don't have a sift so I just fluff it with a fork).

2. With an electric mixer combine butter, sugar, and vanilla until smooth. Add eggs and white one at a time and beat until each is incorporated. Add flour in two batches, alternating with milk. Fold in chopped strawberries by hand.

3. Fill cups about 3/4 full. Bake, rotating tins halfway through, until a knife inserted in centers comes out clean. It took my cupcakes about 30 minutes and the mini ones 20. Cool on wire racks. Store in airtight containers.

The Ever So Challenging- Strawberry Meringue Buttercream:

3/4 c fresh strawberries chopped
2 egg whites
1 pinch o' salt
1/2 c + 2 Tbs sugar
1.5 sticks o' butter

1. Puree strawberries in food processor (I just used my blender). Combine egg whites, sugar, and pinch o' salt in heatproof bowl over a pan of simmering water. Whisk constantly until mixture is warm and sugar has dissolved (you should test this by rubbing the mixture between your fingers...if it's smooth it's good to go...this means your eggs have reached a safe temperature for consumption).

2. Whisk away until stiff peaks form (you need an electric whisker for this...for sure). This took me at least 10 minutes. The mixture should be pretty cool by this point.

3. Add butter one tablespoon at a time, and then whisk whisk whisk whisk whisk (once again...electric whisk is key). Don't lose heart after 10 minutes when nothing has changed. It took me 15 minutes after I'd added all the butter. I promise it will come together. After it has thickened and looks like frosting beat with a regular mixer for 2 minutes. Add strawberries and mix some more.

4. If you want to be fancy and fun fill a pastry bag and frost away. I used a star shaped tip that I got at Michaels. If you want to take the easy route you could just slather some on. It's delicious. You can store your frosting in the fridge for 3 days or the freezer for a month. Just bring to room temperature and mix before using again.

5. ENJOY! Share! Yum!

granola.

I love granola. Whether I put it in some yogurt or grab a handful right as I'm running out the door, it always tastes good. And it's super easy to make. I found this particular recipe over at Weelicious, a website that focuses on food for young families. I've already made two batches of this stuff. And I'm making a third right now. The first time I made this granola, I added the dried fruits that Catherine originally called for. While I think they taste delicious, I've now been making the granola without any fruit at all. I like doing it this way because then each person in the household can personalize it to their liking.

Classic Granola
Adapted from Weelicious

Makes 4 1/2 cups

2 cups Old Fashioned Oats
1/2 cup Almonds*
1/2 cup Cashews*
1/2 cup Sunflower Seeds*
2 tablespoons Wheat Germ
2-3 teaspoons Cinnamon (or, if you're like me, just pour it out until it looks like enough!)
1/3 cup Honey (I bet Maple Syrup would be a tasty replacement if you're out of honey)
1/3 cup Canola Oil

Directions
1. Preheat oven to 275ºF.
2. Combine all ingredients in a medium sized bowl, making sure to combine until entire mixture is evenly coated.
3. Pour mixture onto black baking sheet (if you choose to use silver, I'm willing to bet the baking time will be longer.) and evenly disperse over entire sheet.
4. Place granola in the oven and bake for 20 minutes.
5. Take the granola out and redistribute the mixture evenly over the sheet.
6. Place back in the oven for another 10 minutes, or until golden brown.**
7. Take the granola out of the oven and allow it to sit on the baking sheet for about 15 minutes so that it gets a little crunchier.
8. Store in a cool, dry place. Add your favorite dried fruit (cranberries, blueberries, apricots, raisins, cherries, mangoes, etc.)
• Will keep for about 1 week.

*The type of nuts you choose to use is entirely up to you. The batch I'm making now has 1/4 cup Pepitas and 1/4 Almonds instead of just the almonds. This recipe would also work well with walnuts or pecans.

**At this point, I would keep an extremely close eye on your granola. You might even want to set the timer at 5 minute increments. This stuff burns really quickly. Cashews can be your best friend. Keep an eye on them — as long as their tops aren't burning, then the rest of your granola is probably still okay. As soon as those tops look golden brown, take the granola out of the oven for good! Also, the mixture probably won't seem super crunchy right away. Give it time after baking, and I promise the crunch will come!

Hope you enjoy this tasty treat!

-The Florida Sister