Summer Breeze Cupcakes (ICE June: Summer Berries)

I'm baaaaaack!!!

I haven't submitted a cupcake for the ICE Challenges since a while, I never seemed to be inspired by the ingredients... until this month! I absolutely adore summer berries and my inspiration juices came back!

When summer comes around I usually eat less and try to stay as light as possibile. Not because of the whole "fit-in-your-bikini" story but it just happens on its own, I lose my appetite for heavy, fatty, greasy stuff. On the other hand, I crave fresh food, especially fruits. This got reflected in my cupcakes this month: sorry guys, no buttercreams and no chocolate this month!

Instead I propose light as feather meringues, tangy lemon, crunchy almonds and fresh berries!



These are almond cupcakes with a center of lemon curd cream and freash strawberry or raspberry. The are topped with a super delishously sweet meringue.



If you liked my cupcakes, please vote for me!! To cast your vote go to No One Puts Cupcake in a Corner!! Voting starts on June 28th at 8pm and ends on July 6th at noon.

RECIPE FOR 12 CUPCAKES:

Almond cupcakes (from Canadian Living)
1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1/2 tsp almond extract
1 cup all-purpose flour
1/2 cup ground almonds
1 tsp baking powder
1/4 tsp salt
1/2 cup milk

In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in almond extract.

In separate bowl, whisk together flour, ground almonds, baking powder and salt. Stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Spoon into paper-lined or greased muffin cups.

Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 20 to 25 minutes. Transfer to rack; let cool.


Lemond Curd Cream (from Tartelette)
grated zest of 1 lemon
1 cup lemon juice
1/2 cup sugar
2 eggs
1 cup heavy cream
fresh rapsberries and strawberries

Combine the zest, sugar, juice in a saucepan, and bring to a simmer. In a small bowl, beat the eggs until light. Beat some of the lemon mixture into the eggs to temper.

Scrape the mixture back into the saucepan and cook stirring constantly until it thickens up, about 5 minutes. Strain and let it cool to room temperature, covered with plastic wrap until ready to use.

In a stand mixer, whip the cream to medium stiff peaks. Incorporate the cooled lemon curd in three additions. Cut the cupcakes in two layers, remove some cake from the center of each layer. On the bottom spoon some cream, put a berry, spoon some cream in the top layer and recompose the cupcake.


Meringue tops
2 large egg whites, at room temperature
1/4 tsp white vinegar
1/3 cup granulated sugar
1/4 cup powdered sugar, sifted

Preheat oven to 175ºF. Line a large baking sheet with parchment paper.

Beat the egg whites and vinegar with an electric mixer until they turn white and hold soft peaks. Still beating, add the granulated sugar a little at a time—you’ll have a shiny, bright-white meringue. Keep beating, gradually adding the powdered sugar. Pipe (or spoon for a more rustic look) the sticky meringue onto the baking sheet.

Bake until you can easily detach the meringue puffs from the parchment and they have lost their shine.



Our June ETSY PRIZE-PACK is from artists: INSANEJELLYFISH, SWEET CUPPIN CAKES CUPCAKERY SUPPLY and CAKESPY

Our corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS, HELLO CUPCAKE by Karen Tack and Alan Richardson, JESSIE STEELE APRONS , TASTE OF HOME books and UPWITHCUPCAKES.COM will be providing our winner with one of their cute cupcake attitue t's!