Tag Archives: strawberry

Strawberry Rhubarb Ginger Popsicles

strawberry rhubarb popsicles | Pale YellowI made you popsicles.  It’s summer, popsicles are good in the summer! They are cool, crisp, refreshing, and moderately healthy; they are like ice cream without any guilt.  Well at least minimal guilt!  Fruit, a little sugar, a little ginger candy and we’re done.

strawberry rhubarb popsicles | Pale YellowHere is the problem – I still don’t like eating popsicles!  I won’t stop making them, I like popsicles in theory, but whenever I pull one out, I eat a few bites and throw the rest away.  I’m weird.  Just be warned, if you come over this summer I’m going to try and shove a popsicle in your face.

strawberry rhubarb popsicles | Pale YellowStrawberry + rhubarb is a classic combination.  I was looking for inspiration at Whole Foods and saw the beautiful rhubarb and figured I should make something with it; strawberry rhubarb popsicles seemed like a natural pairing for some summer popsicles.  Throw in some candied ginger because I’m a little out control in the bulk section, and we’re done!  The popsicles are fruity, slightly tart and slightly sweet, but totally refreshing.  It’s summer on a stick!

strawberry rhubarb popsicles | Pale YellowTwo Years Ago – Chocolate Malt Cupcakes

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Strawberry Rhubarb Ginger Popsicles
Pale Yellow Original
Yield – 7 popsicles (using this mold)

1/3 cup sugar
1 cup water
1 1/3 cups chopped rhubarb
2 cups chopped strawberries
8 pieces candied ginger
juice of 1/2 an orange

  1. Add the sugar and water to a medium saucepan, start heating on low.
  2. Chop the rhubarb and strawberries and add the the sugar syrup.  Stir and cook.
  3. Chop the candied ginger and add to mixture on the stove top with the orange juice.  Cook until the rhubarb is soft.
  4. Remove from the heat and allow to cool slightly.  Puree with an immersion blender or tool of your choice.
  5. Strain the mixture through a fine sieve.  You could skip this step if you want a pulpy popsicle, this would probably give you an eighth popsicle too!
  6. Pour into your popsicle molds leaving about 1/2” space at the top.  Cover and add the popsicle sticks.  Freeze.strawberry rhubarb popsicles | Pale Yellow
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Vegan Chocolate Strawberry Tarts

Vegan Chocolate Strawberry Tarts | Pale YellowI wanted to make a pie, so I searched my favorite pie cookbook for a recipe that struck my fancy.  I found one, but things didn’t quite work as  I expected.  The filling was all runny; the flavors were spot on, but the texture off.  Baking fail.

Vegan Chocolate Strawberry Tarts | Pale YellowHere is take two; four mini tarts instead of one large pie plus twice the amount of cornstarch.  Success!

Vegan Chocolate Strawberry Tarts | Pale YellowOreos are vegan, so a crust with Oreos and vegan butter is a breeze!  Cook some strawberries on the stove with a few extras until the mixture is thick and jam like.  Fill the crust.  To complete, whip up some coconut cream.  Vegan heaven my friends.

Vegan Chocolate Strawberry Tarts | Pale YellowThe tarts are sweet and large, each one easily serves two.  The filling is fresh and springy.  You’ll never miss the dairy and other artificial ingredients (just ignore the artificial ingredients in Oreos…).  Strawberries scream of Spring and they are front and center in this dessert.  Vegan chocolate strawberry tarts are one of those desserts that seem complicated, but is actually easy.  In other words, it’s tart time!

Vegan Chocolate Strawberry Tarts | Pale YellowTwo Years Ago – Black Bean Sliders

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Vegan Chocolate Strawberry Tarts
Adapted from Martha Stewart Pies and Tarts
Yield – 4  4” tarts (8 servings)

Crust
20 Oreos
3 dates
5 tablespoons vegan butter, melted

  1. Preheat to oven to 350 ˚F and generously grease your mini tart pans.
    Crush the Oreos into fine crumbs.  Blend the dates until a paste forms.  Mix the Oreos, date paste, and melted butter together until all the crumbs are moistened.
  2. Divided the crumbs evenly between the four tart pans and press firmly on the bottom and up the sides.
  3. Bake for 10-15 minutes until the crusts become firm.  Let cool completely on a wire rack.

Filling
1 quart strawberries
1/4 cup + 2 tablespoons sugar
1/4 cup unsweetened cranberry juice
1/4 cup cornstarch
generous pinch of salt

  1. Take half the strawberries, core them, and chop them up.  Add the chopped strawberries, sugar, juice, cornstarch, and salt to a medium saucepan.  Cook and smash the mixture until it thickens into a paste.
  2. Slice the remaining strawberries and add the strawberry paste mixture.  Turn off the heat and allow to cool slightly.  Add to each tart and smooth over the top.  Freeze for several hours.

Finishing
1 can full fat coconut milk, Thai Kitchens Organic
2 tablespoons powdered sugar
splash of vanilla
Oreo halves and extra strawberries for garnish

  1. Separate the solid coconut cream from the liquid.  Add the coconut cream to the bowl of a stand mixer with a paddle attachment and beat until fluffy.  Beat in the powdered sugar and vanilla until well combined.
  2. Remove the the tarts from the freezer and from the little tart tins.  Add the whipped cream to a pastry bag with a star tip and pipe a dollop on each tart.  Garnish with Oreo halves and more strawberries.
  3. Store in the fridge and try to eat within 24-hours, the crust gets soggy.Vegan Chocolate Strawberry Tarts | Pale Yellow

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Green Smoothie 2

green smoothie 2 | pale yellow (almond milk, spinach, pineapple, strawberry, and flax)Almost everyday for lunch I drink this smoothie along with leftovers or a quinoa salad.  It should be no surprise I eat a lot of quinoa salads.  What I like about the smoothie is the ingredients are relatively cheap and the magic bullet is able to make a smooth smoothie.  Losing access to a VitaMix is tough, but I’m surviving and improvising.

green smoothie 2 | pale yellow (almond milk, spinach, pineapple, strawberry, and flax)I drink the smoothie for the nutritional value more than anything.  Since stopping a regular vitamin routine, I feel good knowing I’m putting vitamins into my system through whole foods each day.  I listed the nutritional value to satisfy my own curiosity about what I was putting into my body and  to justify this continued practice.  It’s all worth it!  Smoothie for everyone!

green smoothie 2 | pale yellow (almond milk, spinach, pineapple, strawberry, and flax)How to make a smoothie in a few easy steps:

Add frozen strawberries.

green smoothie 2 | pale yellow (almond milk, spinach, pineapple, strawberry, and flax)Add canned pineapple.

green smoothie 2 | pale yellow (almond milk, spinach, pineapple, strawberry, and flax)Sprinkle a little flax.

green smoothie 2 | pale yellow (almond milk, spinach, pineapple, strawberry, and flax)Take a big handful of spinach – squish it in.

green smoothie 2 | pale yellow (almond milk, spinach, pineapple, strawberry, and flax)Cover with almond milk.

green smoothie 2 | pale yellow (almond milk, spinach, pineapple, strawberry, and flax)Blend away.

green smoothie 2 | pale yellow (almond milk, spinach, pineapple, strawberry, and flax)One Year Ago – DIY Blue Print Juice Cleanse

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green smoothie 2 | pale yellow (almond milk, spinach, pineapple, strawberry, and flax)Green Smoothie 2
Yield – 1 drink

2-3 frozen strawberries
6-7 pineapple chunks, canned in juice
1 teaspoon ground flaxseed meal
1 cup spinach, loosely packed
1 cup unsweetened almond milk

  1. Add the strawberries, pineapple, flaxseed, spinach, and almond milk in that order to the cup of a magic bullet blender.
  2. Blend for 3-4 minutes.  Drink immediately or cover to drink the next day.green smoothie 2 | pale yellow (almond milk, spinach, pineapple, strawberry, and flax)

Nutritional Information:
102.6 calories | 4.2g fat | 3.6g fiber | 9g sugar | 2.8g protein
Vitamin A 65% | Vitamin C 48% | Vitamin D 25% | Calcium 35% | Iron 14%

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Vegan Chocolate Cake

vegan chocolate cake | pale yellowYesterday I discovered a new part of the beach!  Usually I walk downtown because there are more points of interest and I like walking to the jetties, but once and awhile I walk uptown on the beach.  Uptown is just houses, beautiful houses, but just houses.  I walked down to where the public city beach ends and the park begins, it was a beautiful sight.

vegan chocolate cake | pale yellowNow that I’ve reached the end of the beach I want to  climb the fence and keep walking.  It’s time to break all the rules!  We’ll see what happens, if I stop posting for a few days it’s probably because I got arrested.  No worries.

vegan chocolate cake | pale yellowDo you ever wake up and decide you’re going to make yourself a cake?  I had been thinking about layer cakes for a week, I was ready for this to happen.  It happens some days.  At least this cake is vegan and borderline healthy.  Vegan is healthy, right?  I’m going to pretend that it is; that’s just my style.

vegan chocolate cake | pale yellowDespite being vegan, this cake doesn’t taste vegan.  And there aren’t any weird vegan tricks.  Just a simple cake, with simple ingredients, and a little coconut whipped cream.  The cake is super moist and tender and squishy.  The chocolate is rich and flavorful.  A little whipped cream and fresh strawberries pair delightfully.  Spring time in a cake!  Plus, when you make yourself a cake you have lots of leftovers, perfect for freezing.  Now when I crave cake, I have a piece ready that just needs to be thawed!

vegan chocolate cake | pale yellowOne Year Ago – Graham Crackers
Two Years Ago – Cake Decorating 2 – Final Cake

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Vegan Chocolate Cake
Adapted from Shutterbean
Yield – 8 servings

Chocolate Cake
1 1/2 cups flour
1 cup sugar
3 tablespoons dark cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup + 2 tablespoons vegetable oil
1 teaspoon vanilla
1 tablespoon vinegar
1 cup cold water

Topping
1 quart strawberries, cut into thick slices
1 tablespoon sugar
1 tablespoon balsamic vinegar
2 cans coconut milk, refrigerated
1 tablespoon sugar
splash of vanilla

  1. Cake – Preheat the oven to 350 ˚F and grease the bottoms and sides of a 8” and 6” round pan.  Cut circles of parchment paper and place on the bottom of each pan.  Grease the paper and then lightly dust each pan with cocoa powder.  Set aside.
  2. In a large bowl whisk together the flour, sugar, cocoa powder, soda, and salt.  Make a well in the middle of the dry mixture.
  3. Stir together the oil, vanilla, vinegar, and water in a measure cup.  Pour into the well in the dry ingredients and whisk until combined.
  4. Divide the batter between the two pans, more in the larger pan, and bake for 30-35 minutes or until a toothpick inserted comes out clean.
  5. Let cool on a wire rack for about 10 minutes and then remove the cakes from the pan.  Let the cakes cool completely on the wire rack.
  6. Topping – Slice the strawberries and add to a bowl, toss with sugar and vinegar.  Let sit in the fridge while the cakes cool.
  7. Carefully separate the solid cream from the clear liquid in the canned coconut milk.  Add the coconut cream to the bowl of a stand mixer with a paddle attachment.  Add the sugar and vanilla.  Beat until creamy and fluffy.
  8. Assembly – Level the cakes (eat the scraps) and place the bottom layer on a cake stand.  Smear a generous layer of whipped cream.  Arrange two-thirds of the strawberries on the whipped cream.
  9. Place the smaller layer in the middle and spread the remaining whipped cream on top.  Arrange the rest of the strawberries.
  10. Store in the refrigerator.vegan chocolate cake | pale yellow

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Boozy Peach Popsicles

boozy peach popsicles | pale yellow {orange, peach, strawberry, and a bit of booze come together to make one tasy frozen treat!}This was supposed to be the weekend I left New York City for good.  This was supposed to be the weekend I moved back to Michigan to live with my parents and figure out what I’m going to do with my life.  This was supposed to be the weekend of change.  Depending how you look at it (team Michigan = sad, team Brooklyn = ecstatic), this weekend turned into a brief summer visit instead of a move back home.

boozy peach popsicles | pale yellow {orange, peach, strawberry, and a bit of booze come together to make one tasy frozen treat!}The trip started on Wednesday when Stacey, Ruth, and I packed up my car and headed north to start our international road trip.  We stopped in the Finger Lakes region for some wine tasting and played some MASH while planning our 30th birthday celebrations in the car.  Our ultimate destination Wednesday was Niagara Falls, Ontario and we would have made great time if it wasn’t for the stupid 3-hour hold up at the Rainbow Bridge.

boozy peach popsicles | pale yellow {orange, peach, strawberry, and a bit of booze come together to make one tasy frozen treat!}Anyway, we made it to Canada, spent the night in our amazing king-bed/jacuzzi/fireplace/falls-view suite, and woke up to play on the 3-story water slide!  Next we headed to the Falls and took the Maid of the Mist boat tour.  I have never seen the Falls before and they are spectacular; I understand why it’s a wonder of the world.  It was a blast getting sprayed by the Falls and seeing everything up close.

boozy peach popsicles | pale yellow {orange, peach, strawberry, and a bit of booze come together to make one tasy frozen treat!}Finally we drove through Canada, a lovely & peaceful country, to my parents’ house outside of Detroit.  I spent the rest of the weekend with my college roommates catching up and running my first 5K – the Color Run in Grand Rapids!  It was awesome!!  More on that later…

boozy peach popsicles | pale yellow {orange, peach, strawberry, and a bit of booze come together to make one tasy frozen treat!}Enough about my life and let’s talk popsicles.  I’m a little mad that Irene made a comment in my last popsicle post about buying a popsicle mold to make boozy popsicles, not to make healthy whole fruit popsicles.  I DO want to make healthy popsicles, but why can’t I do both?  Way to call me out Irene!  These popsicles are the best of both worlds – they have zero added sugar and are made with fresh fruit pureed until smooth.  Stir in a little liquor and you have yourself a delightfully refreshing (adult) treat.  Make these happen!

boozy peach popsicles | pale yellow {orange, peach, strawberry, and a bit of booze come together to make one tasy frozen treat!}One Year Ago – Kahlua Chip Ice Cream

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Boozy Peach Popsicles
Adapted from Shutterbean
Yield – 10 pops

2 yellow peaches
8 strawberries
2 cups orange juice
1 ounce citron vodka
1 ounce Cointreau

  1. Roughly chop the peaches and strawberries.  Toss them in a blender.
  2. Add the orange juice, vodka, and Cointreau to the blender and blend until well combined.
  3. Skim the froth off the mixture and pour evenly into your popsicle molds.  Add your popsicle sticks.  Freeze overnight.
  4. Wrap in wax paper and store in the freezer for future consuming.

boozy peach popsicles | pale yellow {orange, peach, strawberry, and a bit of booze come together to make one tasy frozen treat!}Popsicles don’t last long outside the freezer!

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Strawberry Champagne Cupcakes

strawberry champagne cupcakes | pale yellow {mini strawberry champagne cupcakes with a strawberry buttercream}Dos champán por favor!  That’s more or less than only Spanish I used during my week in the DR.  Obviously I used a few words like gracias, de nada, buenos días, and hola, but I already knew those words.  Asking for 2 champagnes (and sometimes 4 champagnes) was used quite often around the resort by Cinnamon and myself!

strawberry champagne cupcakes | pale yellow {mini strawberry champagne cupcakes with a strawberry buttercream}In honor of our champagne-fueled trip to the DR I wanted to make some champagne cupcakes for her housewarming party.  Her and her husband bought a gorgeous house with a fantastic backyard!  We BBQ-ed, drank some wine, and had a great time.  And obviously we ate cupcakes!

strawberry champagne cupcakes | pale yellow {mini strawberry champagne cupcakes with a strawberry buttercream}These cupcakes are delightful for a party.  Mini cupcakes are easy to grab and people don’t hesitate about grabbing one.  Also, with mini cupcakes you get a lot more bang for your buck; a small amount of batter goes much further and you have more servings.  I mean three dozen mini cupcakes is a lot of cupcakes!

strawberry champagne cupcakes | pale yellow {mini strawberry champagne cupcakes with a strawberry buttercream}Not only are strawberry champagne cupcakes totally adorable, they taste as good as they look.  The strawberry-champagne cupcakes is light and tender with plenty of flavor from the pureed strawberries.  Adding the glaze provides moisture and fresh champagne flavor.  The frosting is a typical American buttercream with a bit of cream cheese thrown in for texture.  It is not overly sweet and again has fresh strawberries throughout.  Adding iridescent sixlets on tops was the perfect finishing touch; they are lovely little balls of crunchy chocolate that sort of mimic bubbles!

strawberry champagne cupcakes | pale yellow {mini strawberry champagne cupcakes with a strawberry buttercream}I have always found hosts appreciate when you bring a delicious treat to their party, it’s a sure fire way to get a second invite!  Bringing these cupcakes with some extra mini salty dark chocolate cupcakes pretty much ensures Cinnamon and Jesus will be inviting me back and I can’t wait to hang out again!

strawberry champagne cupcakes | pale yellow {mini strawberry champagne cupcakes with a strawberry buttercream}One Year Ago – Nutella Crack Pie

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Strawberry Champagne Cupcakes
Adapted from Completely Delicious
Yield – 36 mini cupcakes

Cupcakes
8-10 strawberries
1/2 cup champagne (or other sparkling wine)
1/2 cup oil
1 egg + 1 egg yolk
1 1/8 cup flour
3/4 cup sugar
1/2 tablespoon baking powder
1/4 teaspoon salt

  1. Preheat the oven to 350 ˚F and line mini muffin tins with paper liners.
  2. Roughly chop the strawberries and puree in a food processor until smooth.  Push through a fine sieve to remove the seeds.
  3. Measure out 1/4 cup of puree and set aside the rest to use in the glaze and frosting.
  4. Add the 1/4 cup of strawberry puree, champagne, oil, and eggs to the bowl of a stand mixer with a paddle attachment.  Beat on high for 2 minutes.
  5. Sift together the flour, sugar, baking powder, and salt.  Add the dry ingredients on low speed and beat until just combined.  Scrape the bowl as needed
  6. Mix on high speed for 20 seconds.
  7. Use a 2 tablespoon scoop to portion the batter between the liners.
  8. Bake for 11 minutes or until a toothpick inserted comes out clean.
  9. Brush the glaze on when the cupcakes are warm and then let cool completely before frosting.

Glaze
2 tablespoons strawberry puree
2 tablespoons champagne

  1. Mix the puree and champagne together.
  2. Brush on the warm cupcakes.

Frosting
1 cup (2 sticks) unsalted butter
pinch of salt
3 cups powdered sugar
1 teaspoon vanilla
3 tablespoons strawberry puree
sliced strawberries & large sprinkles for garnish

  1. Beat the butter and salt on high speed for 2 minutes in the bowl of a stand mixer with a paddle attachment.
  2. On low speed add in the powdered sugar half a cup at a time.
  3. Add the vanilla and puree and beat on high speed until your reach the desired consistency.
  4. Use a star tip to pipe the frosting on each cupcake and garnish as desired.

strawberry champagne cupcakes | pale yellow {mini strawberry champagne cupcakes with a strawberry buttercream}

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Sparkling Peach Sangria

sparkling peach sangria | pale yellow {sangria made with prosecco strawberries, and peaches}Ruth was really into dinner parties last week, she hosted three of them.  I love a good dinner party but I was unfortunately unable to attend the first two.  When the third one came along I quickly volunteered to make a cocktail for the evening since  the guests were bring dessert.

sparkling peach sangria | pale yellow {sangria made with prosecco strawberries, and peaches}There is nothing better than cold, fruity sangria on a hot summer evening.  Sangria is just so easy!  Cut up your fruit, add it to a pitcher, pour in the wine & booze & juice, refrigerate, and you’re done.  This takes about five minutes.

sparkling peach sangria | pale yellow {sangria made with prosecco strawberries, and peaches}Plus everyone likes sangria, EVERYONE!  I have yet to meet someone how does not enjoy a lovely, refreshing glass of sangria, especially a white wine based sangria.  The fruit and juice mellow the wine so things are less acidic and alcoholic.

sparkling peach sangria | pale yellow {sangria made with prosecco strawberries, and peaches}This sangria is particularly delightful with the prosecco.  I adore sparkling wine of all varieties and it works perfectly with the peach nectar and fruit.  You could mix things up to fit your tastes.  I think you should make some of this sangria before the summer ends, you’ll be really happy you did so!

sparkling peach sangria | pale yellow {sangria made with prosecco strawberries, and peaches}One Year Ago – Double Cookie Dough Ice Cream

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Sparkling Peach Sangria
Inspired by Table for Two Blog
Yield – drinks for 4-5 people (about 10 servings)

2 bottles prosecco or other sparkling wine
1 quart strawberries
1 peach
3 cups peach nectar
ice

  1. Quarter the strawberries and slice the peach.  Add to a large pitcher.
  2. Add the prosecco and peach nectar and stir gently.
  3. Refrigerate for at least 1 hour and serve with ice and extra fruit for garnish.
  4. Enjoy responsibly!

sparkling peach sangria | pale yellow {sangria made with prosecco strawberries, and peaches}

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Strawberry Coconut Blueberry Popsicles

Festive red, white, & blue popsicles | Pale Yellow {layers of strawberry, coconut, and lime}Happy 4th of July!  At least it’s almost the Fourth of July.  You have just enough time to go buy a popsicle mold and all the ingredients to make these festive and delicious popsicles before the fireworks begin!  I haven’t excelled at making treats for specific holidays lately, but when looking for a popsicle recipe, I couldn’t resist.

Festive red, white, & blue popsicles | Pale Yellow {layers of strawberry, coconut, and lime}I have wanted a popsicle mold for a long time now and finally bit the bullet and bought one.  I bought the Norpro because it had good reviews on Amazon without the kitschy shape.  No stars here!  The popsicle mold was super easy to use and I love the square shape of the popsicles.

Festive red, white, & blue popsicles | Pale Yellow {layers of strawberry, coconut, and lime}My Fourth of July plans are pretty low key this year – hopefully the weather will cooperate and I can have a lovely beach day.  It’s already July and I’ve yet to go to the beach, time to change that!  Next week I’m off to the DR for a little vacation, so I need to get my (safe) tan on so I don’t fry down there.

Festive red, white, & blue popsicles | Pale Yellow {layers of strawberry, coconut, and lime}I have great memories of watching the fireworks in Northern Michigan with my cousins growing and that’s what I always think of around this time of year.  Unfortunately I can’t remember what I did last year for the fourth.  Seriously, I’m too young to be this forgetful!

Festive red, white, & blue popsicles | Pale Yellow {layers of strawberry, coconut, and lime}I have not forgotten how good these popsicles taste.  They are light and refreshing.  The lime juice allows the popsicles to taste as bright as they look.  All of the fruit is fresh and it’s awesome knowing all the ingredients in my treat.  I’m definitely going to be making more popsicles this summer and this batch was a great start!

Festive red, white, & blue popsicles | Pale Yellow {layers of strawberry, coconut, and lime}One Year Ago – Vanilla Cupcakes with Chocolate Raspberry Frosting

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Strawberry, Coconut, Blueberry Popsicles
Adapted from HGTV Blog
Yield – 10 popsicles

3/4 cup sugar
3/4 cup water
3 limes
1 cup strawberries
1 cup coconut milk, low-fat
1 cup blueberries
popsicle sticks

  1. Make a simple syrup by heating the water and sugar until it boils and all the sugar dissolves.  Stir as needed.  Set aside to cool.
  2. Hull and roughly chop strawberries to equal one cup.  Add to a blender along with the juice of one lime and 1/4 cup of the simple syrup, blend until smooth.
  3. Pour into the popsicle molds about 1/3 of the way.  Freeze for an hour.
  4. Blend together the coconut milk, 1/4 cup simple syrup, and the juice of one lime.  Fill each popsicle another third, add in the popsicle sticks, and freeze for one hour.
  5. Blend the blueberries, 1/4 cup simple sugar, and juice from the last lime to the blender and blend until smooth.  Fill the molds to the top and freeze until firm.
  6. Remove the popsicles from the mold by running the mold under warm water.  Wrap in parchment paper and store in a ziploc bag in the freezer

Festive red, white, & blue popsicles | Pale Yellow {layers of strawberry, coconut, and lime}

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Strawberry Cupcakes

strawberry cupcakes | pale yellow {a vanilla cake with fresh strawberries, a fresh strawberry filling, & strawberry swiss meringue buttercream}It’s summer!  Friday was the first official day of summer, also known as the Summer Solstice or the day with the greatest angle of insolation for all you science nerds out there.  Also, in New York City the sunsets at about 9:15 P.M. on June 21, not 10 P.M.  I just want to clear up any misconceptions, you know what I’m talking about.

strawberry cupcakes | pale yellow {a vanilla cake with fresh strawberries, a fresh strawberry filling, & strawberry swiss meringue buttercream}Although it is officially summer, it doesn’t feel like summer quite yet.  Wednesday is the last day of school and that’s when summer really begins!  I’m super pumped.  Only 2 1/2 more days and I’m free for two whole months.

strawberry cupcakes | pale yellow {a vanilla cake with fresh strawberries, a fresh strawberry filling, & strawberry swiss meringue buttercream}I made these cupcakes for Shirley’s birthday.  She teaches across the hall from me and is a riot.  Shirley is always available when you need someone to cover your class for a minute or need an extra supply, she’s super helpful like that.  She also has funny stories and a great laugh.  Shirley isn’t much of a drinker so she often passes on my cupcakes, apparently I make a lot a of boozy cupcakes.  These cupcakes maybe singular in theme, but they are high on flavor.

strawberry cupcakes | pale yellow {a vanilla cake with fresh strawberries, a fresh strawberry filling, & strawberry swiss meringue buttercream}Strawberries scream summer and these cupcakes are chocked full of strawberries.  There are strawberries in the cake, in the middle, and in the frosting.  The cupcake portion is a simple yellow cake; totally light and tender.  The bits of fresh strawberries add freshness and juiciness inside.

strawberry cupcakes | pale yellow {a vanilla cake with fresh strawberries, a fresh strawberry filling, & strawberry swiss meringue buttercream}My favorite part is the macerated strawberries in the middle.  This little surprise is fresh, light, and orange scented.  It’s not too often you get fresh fruit in a cupcake and they make this dessert almost healthy, almost!  As always the Swiss meringue buttercream is lovely; slightly sweet, smooth & creamy, and full of strawberry flavor with the pureed strawberries added in.  This is the cupcake you need to kick off summer!

strawberry cupcakes | pale yellow {a vanilla cake with fresh strawberries, a fresh strawberry filling, & strawberry swiss meringue buttercream}One Year Ago – Lemon Blueberry Scones

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Strawberry Cupcakes
Adapted from Brown Eyed Baker
Yield – 12 cupcakes

6 tablespoons unsalted butter, room temperature
2/3 cup sugar
1 egg
1 egg white
1/2 teaspoon vanilla
2/3 +1/4 cup flour
3 tablespoons cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup whole milk
2/3 cup finely chopped strawberries

  1. Preheat the oven to 350 ˚F and line your cupcake tins with paper liners.
  2. Add the butter and sugar to the bowl of a stand mixer with a paddle attachment.  Beat for about 3 minutes or until the mixture is pale yellow.
  3. Beat in the egg completely and then beat in the egg white.  Beat in the vanilla.  Scrape the bowl as needed.
  4. Sift together the flours, powder, and salt onto parchment paper and add into the butter in two addition with the milk in between on low speed.  Mix until just combined.
  5. Fold in the strawberries and use a stand ice cream scoop to portion the batter into cupcake tins.
  6. Bake 17 minutes or until a toothpick inserted comes out clean.
  7. Let cool completely on a wire rack.

Macerated Strawberry Filling
2/3 cup finely chopped strawberries
2 tablespoons sugar
1/8 teaspoon orange extract

  1. Chop the strawberries into small pieces and add to a small bowl.
  2. Add the sugar and extract to the bowl and stir.  Set aside while the cupcakes cool.
  3. Cut a cone out of each cupcake and cut off the tip of the cone.
  4. Fill each opening with the strawberries and replaces the top

strawberry cupcakes | pale yellow {a vanilla cake with fresh strawberries, a fresh strawberry filling, & strawberry swiss meringue buttercream}Strawberry Swiss Meringue Buttercream
4 egg whites
1 1/4 cup sugar
pinch of salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 teaspoon vanilla
1 1/2 cup fresh strawberries
whole strawberries for garnish

  1. Place a small pot with 1/2-inch of water on the stove.  Place the bowl of a stand mixer in the pot of water.
  2. Add the egg whites, sugar, and pinch of salt to the mixing bowl.  Heat and whisk until the mixture is smooth when you feel it.
  3. Remove the bowl from the pot of water and whisk with mixer until the bowl is cool to the touch and there are stiff peaks.
  4. Beat in the butter 1 tablespoon at a time.  Beat in the vanilla.  Scrape the bowl as needed.
  5. Roughly chop and then puree the strawberries in a food processor.
  6. Add the pureed strawberries and beat the frosting until everything is light and fluffy.
  7. Add the frosting to a piping bag with a large star tip.  Pipe onto each cupcake.
  8. Cut a slice of strawberry and place on top.

strawberry cupcakes | pale yellow {a vanilla cake with fresh strawberries, a fresh strawberry filling, & strawberry swiss meringue buttercream}

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Sangria Cupcakes

Sangria Cupcakes | Pale Yellow

There is wine in the frosting.  Somehow, somewhere in my life I have reached the point where it is perfectly acceptable and seemingly normal for me to combine my two favorite things – wine and cupcakes – into one delicious dessert.  That’s what we have here, the possibility that I may have gone too far.

Sangria Cupcakes | Pale Yellow

No.  I’ve gone just far enough.  In my search for a sangria cupcake recipe I found nothing worth using.  It was time to start from scratch.  I knew I could use my favorite cupcake and frosting recipe as a base and adapt from there.  Substitute orange extra for vanilla, soak with sangria, add a little wine to the frosting, and garnish with some boozy fruit.  Done.

Sangria Cupcakes | Pale Yellow

I was surprised how well these turned out.  I have to admit I was a little apprehensive about putting wine in a cupcake, I just didn’t know if it would taste good.  Individually, a cold glass of sangria on a hot day is a delightful treat and a cupcake is lovely any day or night, but together, I was a skeptic.  The orange cake is wonderful.  Magic happens when you massage zest and sugar, everything is on the fast track to flavor town for sure!  Soaking the top with sangria adds flavor, moisture, and color; it tells you that this is a sangria cupcake.

Sangria Cupcakes | Pale Yellow

The light purple frosting has just a hint of wine flavor, it’s kind of addicting, I kept needing little “samples” to make sure it tasted alright.  The star of the show is the bejeweled, boozy fruit on top.  Boozy fruit was a college staple for my roommates and I, and it brings home the sangria flavor and concept.  Mixing your wine and dessert is a surprisingly fantastic idea, you should definitely try it out!  By the way, the leftover sangria is a delicious accompaniment!

Sangria Cupcakes | Pale Yellow

I made these cupcakes for Krystal in honor of her birthday because we enjoy sharing pitchers of sangria together in the summer.  Some of my best summer nights were with Krystal, sangria, and a fantastic outside drinking establishment.  What better way to celebrate her birthday than with sangria cupcakes!  Last year she received margarita whoopie pies,  I see the boozy theme here…

Sangria Cupcakes | Pale Yellow

One Year Ago – 50 Shades of Grey Cupcakes

Print the Recipe!

Sangria Cupcakes
Yield – 15 cupcakes

Sangria
juice of one orange (zest first and save for later)
1/4 cup triple sec
1 apple diced small
8 strawberries diced small
1/2 bottle red wine
1/2 orange cut into small slices

  1. Add all the ingredients to a jar with a lid.
  2. Refrigerate overnight.

Cupcakes
1 cup sugar
zest of one orange
1 3/4 cup cake flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
2 eggs
1/3 cup non-fat Greek yogurt
1/4 cup vegetable oil
1/2 tablespoon orange extract
2/3 cup milk
1/2 cup sangria from above recipe

  1. Preheat the oven to 350 ˚F.
  2. Add the sugar and orange zest to the bowl of a stand mixer.  Massage the sugar and zest together for about 30 seconds.
  3. Add the flour, powder, soda, and salt to the sugar, mix slowly with the paddle attachment.
  4. Add the butter and beat for several minutes until the mixture becomes nice and crumbly.
  5. While the mixer is mixing, whisk together the yogurt, oil, eggs, and extract.  Pour this in the mixer and combine.
  6. Slowly add the milk in and turn on high for a few seconds.
  7. Use a standard size ice cream scoop to portion the batter into lined cupcake pans.
  8. Bake 14 minutes until a toothpick in a center cupcake comes out clean.  Place on a cooling rack.
  9. Use a toothpick or skewer to poke holes in the top of each cupcake while still warm.  Use a pastry brush to apply sangria to each cupcake.  Repeat until all the sangria is used up.  Let cool completely.

Frosting
2/3 cup whole milk
1/3 cup red wine
5 tablespoons flour
1 teaspoon orange extract
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
Sangria fruit separated from the liquid and chopped in need be

  1. In a small saucepan over medium heat, whisk together the milk, wine, and flour.  Keep whisking until the mixture becomes smooth and thick resembling pancake batter.
  2. Remove from the heat, stir in the extract and allow to cool completely.
  3. Beat together the butter and sugar until light and fluffy – beat for 8 minutes
  4. Add in the cooled flour/milk mixture and beat until the entire frosting is light and fluffy, about another 5-8 minutes.
  5. Use a piping bag with a plain tip to pipe a ring on the top of each cupcake.  Pipe less frosting on the inside so that you leave an indent in the center of the frosting.
  6. Pile about 1/2 tablespoon of the sangria fruit in the center.
  7. Garnish with a fresh orange slice.

Sangria Cupcakes | Pale Yellow

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