Strawberry Almond Fun Filled Cup Cakes
Ingredients:
- 1.5 cups of cake or pastry flour (editted)
- 6 medium eggs, separated
- 1/4 tsp of cream of tartar, combine with egg whites
- 1 cup of fine sugar
- Almond essense
- Strawberry essence
- 1 cup Cedar cheese, grated
- 8 tablespoon butter
- 4 tablespoon sour cream + 1/2 cup of milk or
- 1 cup of milk without the sourcream.
You will also need:
- Cup cakes moulds
- a water bath in the oven
- love
Filling:
- Pitted cheeries (cut, about 1 cup)
- Strawberry cream cheese (1 cup)
- Icing sugar (1/2 cup)
- 2 egg yolks
- Combine cream cheese with icing sugar and yolks with mixer until soft, add cherries.
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. Then beat 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.
Next, drop 1 tbsp filling in each of the cup cakes.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!
