Strawberry Almond Cup Cakes
Hey!
I made these babies. From scratch. Without help. With husband continously asking if they are done because he had to bring them to a gathering this afternoon.
I.. didn’t.. even.. got to try one. Oh well maybe next time.
Recipe?
- 1 cup of cake or pastry flour
- 3 eggs, seperated
- 1/4 tsp of cream of tartar, combine with egg whites
- 1/2 cup of fine sugar
- Almond essense
- Strawberry essence
- Cedar cheese, grated
- 4 tablespoon butter
- 4 tablespoon sour cream
You will also need:
- Cup cakes moulds
- a water bath in the oven
Instructions
Heat water bath in the oven.
Melt butter or margarine at low heat, add milk or sour cream.
Remove from heat. Let cool for about 10 minutes. In the mean time, beat egg whites with cream of tartar until stiff. Thenbbeat sugar and egg yolks until white and fluffy. Add shifted flour into the sourcream/butter mix, stir vigourously. Put into egg yolks mixture. Beat manually but thoroughly. Add almond extract into the mix. Mix well.
Fold in egg whites into the egg yolk mixture, making sure not to fold too agressively, the mixture needs to still be light and fluffy. Devide it into 2, one with the addition of strawberry esence. Put the almond one into the cup cake moulds. Then drop some of the pink/strawberry one to the mixture.
Then put mold into our (your) lovely oven at 350 F for about 45 minutes.
Put into the oven (already set at 350 F) on the water bath (should cover the mould about 2 to 4 cm). 30 minutes into the baking, sprinkle some cheese on the top of the cup cakes and switch from bake to broil. Watch so that the cheese doesn’t burn.
Take out of the oven about 45 minutes into the cooking.
Hope you like it. I definitely say this is a keeper. This cake is interesting as the texture is so soft it melts in your mouth!
