Berries Leftover Part 2: Strawberry Hand Pies

This is the last of the Berries Leftover series and I've used the strawberries left over from my mini fruit tarts. i found the recipe on Martha Stewart's website and, needless to say, another delicious treat! The Pâte Brisée is just absolutely fabulous!

Strawberry Hand Pies
Makes 6

1 1/2 cups strawberries, hulled and cut in half or quarters, depending on size
2 tablespoons granulated sugar
1 tablespoon cornstarch
All-purpose flour, for work surface
1/2 recipe Pâte Brisée (see below)
1 large egg, lightly beaten
Sanding sugar, for sprinkling

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. In a medium bowl, add strawberries, sugar, and cornstarch; stir to combine, set aside.

On a lightly floured work surface, roll dough into a large rectangle, about 1/8 inch thick. Using a 5-inch cookie cutter, cut out 6 rounds. Transfer rounds to prepared baking sheet.

Place about 2 tablespoons of the strawberry mixture onto one-half of each round. Lightly brush egg around the edge of the covered half of each round. Fold remaining dough over to enclose, forming a half moon. Gently press edges together to seal. Brush the tops of each pie with egg. Using a paring knife, slash the top of each pie. Sprinkle generously with sanding sugar.

Bake until golden brown, 20 to 25 minutes. Transfer pies to a wire rack to cool slightly before serving. Or let cool completely, and store in an airtight container at room temperature up to 4 days.

Pâte Brisée

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water

In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

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!

ICE January: Chocolate Champagne cupcakes with a white chocolate strawberry truffle center and strawberry whipped cream

The January Iron Cupcake Earth challenge was wine, any kind of wine and since I had some Champagne left from New Years... Why not?!

These rich and dense chocolate brownie-like cupcakes have a white chocolate truffle heart which hides a little piece of fresh strawberry. The strawberries were also used in the whipped cream frosting. What's more tempting than champagne with chocolate and fresh strawberries?!

Plus, aren't chocolate, champagne and strawberries aphrodisiacs or something? Well, here you have all three in one... kinda like a love making cupcake! Perfect for Valentine's Day or a special dinner! AND there's whipped cream... now really, what can we ask more?? Make sure you don't eat the truffles before putting them in the cupcakes... half of mine were left "truffle-less": they are AMAZING even on their own, maybe even more so!

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 January 29th at 8pm and ends on February 4th at noon.


Chocolate Champagne cupcakes (original recipe from Krishna Brown)
yields 12

8 ounces 70% dark chocolate
6 tbsp unsalted butter
1 cups sugar
1/4 teaspoon salt
1 tsp baking powder
1/2 tbsp vanilla extract
2 large eggs
6 tbsp flour
1/2 cup champagne

Preheat oven to 350 degrees.
Melt the chocolate with the butter in a double boiler.
Beat the salt, baking powder, vanilla and sugar into the melted chocolate.
Add the eggs into the chocolate mixture, beating them in one at the time. Add the flour to the mixture and mix until blended.
At this point, add the champagne and beat on high speed for about 3 minutes, until the mixture is shiny.
Pour the mixture into the prepared muffin tin and bake about 30 minutes or until a toothpick inserted in the center comes out with crumbs stuck to it if you want a moister cupcake, or else bake a bit longer.

Let the cupcakes cool completely and then make a whole in their center, going half way down the cupcake. Insert the white chocolate truffle in the hole and cover with the cupcake piece that was removed. It is very important that the cupcakes aren't warm anymore or else the truffles will melt. Set them in the fridge while preparing the frosting.

White Chocolate Strawberry Truffles
yields about 15

4 ounces white chocolate
2 tbsp + 2 tsp heavy cream
1/2 tbsp unsalted butter
fresh strawberries (I used the tips cut off)

In a small saucepan, bring the cream to a simmer. Add the butter and stir until melted. Pour the cream over the white chocolate, let sit for a few seconds and then stir until completely melted and smooth. Cool, cover, and refrigerate the mixture until firm, at least 2 hours.
Using a melon baller or small spoon, roll the mixture into little balls. Press down the middle with your thumb and nestle a piece of strawberry inside, roll the truffle back into a ball and put back into the fridge for about 1 hour or until ready to use.

Strawberry Whipped Cream
yields about 2 cups

1 cup heavy whipped cream
1/2 teaspoon vanilla extract
1 tbsp granulated sugar
1/2 cup lightly sweetened strawberry puree

In a large mixing bowl place the whipping cream, vanilla, and sugar and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes. When chilled, beat the mixture until soft peaks form.
Then add the strawberry puree a little at a time, and beat just until stiff peaks form when the beater is raised. Taste and fold in more sugar or puree, if required.


Our January ETSY PRIZE-PACK is from artists: DOGBONE ART, LOTS OF SPRINKLES, CAKESPY, and SWEET CUPPIN CAKES BAKERY AND CUPCAKERY SUPPLY.

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