Strawberry & Basil Chiffon CupcakesPosted by Cupcake Kelly on Jul 23, 2011 in Cupcakes, Fruit | 12 comments
I added a few tablespoons of strawberry jam to the frosting. I also added some strawberry flavor but this was a mistake and made it taste a too artificial. Stick to the jam or a natural strawberry extract if you can find one.
These would also taste great with a lemon cream cheese frosting or if the cake was filled with lemon curd or strawberry jam. I got the cute wrappers from Paperchase a few months ago.
This may seem like an odd flavor combo but lemon, basil and strawberry really go well together!
150g self raising flour
1 1/2 tsp baking powder
1 tsp salt
5 eggs, separated
1 cup water
1 bunch fresh basil
1/4 cup vegetable oil
Juice and zest of 1 lemon (plus extra lemon juice or natural lemon extract)
pinch cream of tartar
6 egg whites
1 1/2 cups plus 2 tbs sugar
2 tbs light corn syrup
4 tbs strawberry jam or natural strawberry extract
Pink food coloring (optional)
- Preheat oven to 325 F/160 F. Line cupcake tray with paper liners. In a small saucepan boil the 1 cup water with 5 or 6 basil leaves for a few minutes. Set aside to cool.
- Finely chop about 5 basil leaves. I threw mine in my food processor. Set aside.
- In a small bowl whisk together the flour, baking powder and salt. Set aside.
- In a large bowl beat together the egg yolks and 142 grams of the sugar for 2 minutes until pale yellow.
- 5. Once the water with the basil leaves has cooled remove the leaves and pour 1/4 cup of the water into the egg yolk mixture.
- Add the vegetable oil, chopped basil and lemon juice and zest to the egg yolk mixture and beat until combined.
- Add the flour mixture to the egg yolk mixture and whisk by hand to combine.
- Place the egg whites and cream of tartar in a glass bowl and whisk on high speed. Once it starts to become foamy. Slowly pour in the remaining 8 grams of sugar. Continue whisking until stiff peaks form.
- Add one third of the egg whites to the batter and whisk until combined. Add the rest of the egg whiles and fold gently. Fill each case 2/3 full and bake for 30 minutes. Place a cooling rack.
- Make the frosting. In a large glass bowl beat the egg whites until stiff peaks form. Slowly adding in 2 tablespoons of sugar when it starts to get foamy. (I only have a small glass bowl so transferred to a large plastic bowl after).
- In a small saucepan combine together the water, sugar and corn syrup and heat until a candy thermometer reads 230 F/110 C.
- Slowly pour the syrup into the egg whites and beat on medium high speed until the bottom of the bowl is no longer warm, about 7 minutes. Stir in the strawberry jam or extract and food coloring if desired.
- Once the cupcakes are completely cool frost with the 7 Minute Frosting. Make sure to store these cupcakes tightly in a container. As there is no butter they will go stale more quickly.
adapted from Alton Brown via Life of a Cupcake and Martha Stewart