Tuesday, October 21, 2008

strawberry vanilla cakelet or muffin

I have been looking for recipes lately that incorporate fruits.  I love eating almost anything with fruits but except for crumble, have never made a fruit dessert.  So with my fingers crossed, i hope my effort is at least edible.

I was browsing at the Pantry Magic shop in Holland Village the other day and found some silicon baking molds.  I had no clue what to do with it but i knew i had to buy one. I got home and found inspiration at the bottom of my freezer (i knew they'd come in use one day).  I just had to wait for the strawberries to thaw out :-)

Oh my goodness was i glad i made these!  Not only did my kitchen smell divine, but they were so cute, and delicious.  Slightly crisp on the outside but all soft and gooey strawberry on the inside, yum!  Not only did my husband and children eat them, they asked for more!  It wasn't long before they were all gone.

I did find the recipe was a little bit too sweet, until i tried it with some clotted cream.  Ohhh heaven!

Adapted from Williams Sonoma

Made 12 molds/cakelets

1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/3 cup milk
1 tsp vanilla paste or 1 1/2 tsp vanilla extract
1/2 cup (115g) unsalted butter at room temperature
1 cup granulated sugar
2 eggs, separated and at room temperature
Approximately 12 strawberries, chopped

Preheat the oven to 175 degrees Centigrade.
Grease and flour your cakelet mold or you could also use cupcake cases.

In a bowl, combine the flour, baking powder, salt and set aside.

Using a measuring cup for the milk, combine the milk and vanilla and stir.  Set aside.

In the bowl of an electric mixer, combine the butter and 3/4 cup of the of the sugar and beat 3-5 minutes until light and fluffy.  Stop occasionally to scrape down the sides of the bowl and incorporate into the mixture.  Add the egg yolks one at a time.

Reduce the mixer speed to low and add the flour and milk in three additions, alternating.  Beginning and ending with the flour.  Beat each addition just until incorporated and scrape down the sides of the bowl occasionally.  Fold in the strawberries.

In a separate bowl, whisk the egg whites until stiff peaks form.  Add the remaining sugar and mix.  Gently fold the egg mixture into the batter until just combined, you will see some streaks of white.  

Divide the batter among the molds or cupcake cases and bake until tops are golden, about 15-20 minutes.  Insert a toothpick into the center and if its done it will come out clean.

Transfer to a wire rack and allow to cool for 5-10 minutes before inverting to cool completely.

Serve with cream or ice-cream, yum yum!