Challenge Book #27 - Strawberry Cream Butterfly Cakes
I'm not sure how to approach this other than to just say - that right now I am dealing with some substantial health issues. All I really want to say is that it is not life threatenening, but it is hard and while the end is far away it will all be over eventually. I just have to get through it.
When this all began I blithely thought that my baking and cooking and blogging could just continue on - it would be a refuge and a solace. It hasn't quite worked out that way. It's been harder and harder to get into the kitchen, both physically and mentally. In a way, it's been one of the worst things about this whole ordeal - slowly losing something you love - your normal life just slipping away.
So anyway, I will continue to post what I can, when I can. But it may not be often and it may not always be great. I have also resigned from the Daring Bakers for now. I just can't commit to a regular baking schedule and it wouldn't be fair for the group. I still try to visit my favourite blogs. Even if I don't comment often I'm still blown away by all the great food that is being posted.
But enough of that. Onto a brighter note, I did make these strawberry cream butterfly cakes a few weeks back. I didn't make them for any particular reason. I just wanted to make something pretty to cheer myself up. I picked lots of bright cheerful flowers to decorate the plate. Then I poured a big glass of milk, sat myself down in a nice sunny spot and ate away. Life became a much better place.
Generally, when I make cupcakes I use the excellent Vanilla Vanilla cupcake recipe I first discovered on Stephanie's lovely blog A Whisk and a Spoon. But for these I decided to test another recipe from Marie Claire Kitchen for my KJ wants a Kitchen Aid Challenge.
I'm glad I did because this is a great cupcake recipe. I do not like dense, heavy cupcakes - especially for butterfly cakes. In my view, they should be light and fluffy. These fit the bill perfectly. They are as soft and airy as I think cake can get. And very basic to make. I was just delighted
Not having the energy for buttercream or anything too elaborate. I simply whipped some cream and mixed in some finely diced fresh strawberries to make the filling. A little drop of strawberry preserves at the based of the cake before piling on the cream also added a little extra taste sensation.
This is Challenge Book #27 in the KJ wants a Kitchen Aid Challenge. I have generally used this book for its great basic recipes. It also has some great drinks recipes - I can particularly recommend this cheesecake shake. It is scrumptious.
(adapted from Marie Claire Kitchen)
175 gm unsalted butter
175 gm caster sugar
125 ml milk
1 tspn vanilla extract
175 gm self raising flour
Cream butter and sugar. Beat in the eggs, milk and vanilla extract. The mixture may look slightly curdled at this stage, but that's okay.
Sift the self raising flour and fold in.
Spoon the mixutre into patty cases and bake for 15-20 minutes in a 180C oven.