Nostalgia Electrics CFC400 Manuel D'instructions page 13

STRAWBERRY CREAM FILLED CUPCAKES
• / Cup Whole
2
3
Fresh or Frozen
Strawberries, thawed
• 1 ½ Cups All-Purpose
Flour, sifted
• 1 Tsp. Baking Powder
• ¼ Tsp. Coarse Salt
• ¼ Cup Whole Milk,
room temperature
• 1 Tsp. Pure
Vanilla Extract
• ½ Cup (1 stick)
Unsalted Butter,
room temperature
• 1 Cup Sugar
• 1 Large Egg, room
temperature
• 2 Large Egg Whites,
room temperature
FILLING:
• ½ Cup Whole Frozen
Strawberries, thawed
• 1 Cup (2 sticks)
Unsalted Butter, firm
and slightly cold
• Pinch of Coarse Salt
• 3 ½ Cups
Confectioners'
Sugar, sifted
• ½ Tsp. Pure
Vanilla Extract
11
Preheat the CREAM FILLED CUPCAKES BAKERY as directed.
Place strawberries in a small food processor; process
until pureed. You should have about
puree. Add a few more strawberries if necessary
or save any extra puree for filling; set aside.
In a medium bowl, whisk together flour, baking powder,
and salt; set aside. In a small bowl, mix together
milk, vanilla, and strawberry puree; set aside.
Cream butter on medium-high speed, until light and
fluffy. Gradually add sugar and continue to beat until well
combined and fluffy. Reduce the mixer speed to medium
and slowly add egg and egg whites until just blended.
Slowly add half the flower to the bowl and mix on low until
just blended. Add the milk mixture; mix until just blended.
Slowly add remaining flour mixture, scraping down sides of
the bowl with a spatula, as necessary, until just blended.
Carefully pour the batter into the
pastry wells, dividing evenly.
Close the Lid and cook for 2-7 minutes
until light golden brown in color.
Open Lid with a pot holder or oven mitt.
Remove each cupcake with wooden or plastic spoon. Place
on plate and allow to cool.
Place strawberries in the bowl of a small
food processor; process until pureed.
In a medium bowl, beat together butter and salt on
medium speed until light and fluffy. Reduce mixer speed
and slowly add confectioners' sugar; beat until well
combined.
Add vanilla and 3 tablespoons strawberry puree
(save any remaining strawberry puree for another
use); mix until just blended. Do not over mix.
Consistency should be dense and creamy.
/ cup of
1
3