I was totally in a rut this morning, I couldn’t decide on what to bake for the day and was starting to get stressed out by it. Finally, I decided on mini-poptarts. Who doesn’t love a poptart?
I was all excited to use my food processor to cut the butter into the flour mix, but since the dry mix was close to 4cups, my processor wanted nothing to do with it. So, I emptied it all into a big bowl and got to use my pastry knife for the first time 🙂 I set that the dough in the fridge and got to work on the fillings.
I decided to do a variety and settled on blueberry, strawberry, brown sugar – cinnamon and chocolate marshmallow. I processed the fruit in with some cornstarch and a tinsy bit of water and then set them to boil on the stove for a few minutes. The fruit was already so ripe and sweet that it didn’t need any additional sugar. I also set up a double boiler [for the first time!] for the chocolate marshmallow spread. I added a bit of condensed milk to it for added sweetness and texture. To ensure the cinnamon brown-sugar mix wasn’t overly sweet, I mixed some flour in with it to tone it down. I enjoy a rich sweet as much as the next, but it just tastes bad for you and takes away from my enjoyment.
Once I finished up with those, I removed half the dough and rolled it out. It was fairly easy to work with, but would stick and tear easily if not floured enough. I cut them into 3x4in rectangles to begin with but by the end I did 2 1/2 x 3. I actually prefer the smaller ones, easier to package and grab on the go.
I did about five or six per filling and set the trays in the fridge until I was all ready to bake them. The super-mini’s were ready after 15min, where as the larger ones took 20min. They turned out super well, although the brown-sugar cinnamon could have used more filling.
I’d had a hankerin’ for a strawberry oat cupcake the past week. But when it came down to baking time, I couldn’t find the recipe. Worked out since I was really craving something more moist and fluffy. So, I went with a typical strawberry cupcake. I used fresh strawberries and ended up having to use substitutes for the cake flour and the buttermilk since I don’t keep stock in either. Honestly, I think I’ll stick with using the substitutes since the cupcakes turned out wonderful. Don’t fix it if it’s not broken, right?
I only had one or two muffin papers so I skipped those and cut out some parchment squares. I did a dozen using those – it worked super well, but the bottoms of them were all triangular and odd shaped, so they can’t sit up once taken out of the tin. Bad planning on my part but they do look cute regardless.
I did the last six without the papers and just sprayed the pan [it’s non-stick, but I like to take precautions…]. I had just about enough batter left for one more and instead of using a half-dozen pan for one cupcake, I pulled out a small heart-shaped shallow tin and filled that and baked up a super adorable heart shaped strawberry cupcake cake. Definitely would be cute gifts to my girls for Valentines Day if I remember by then…
I tried setting little heart shaped strawberries on top [like I saw in one recipe] – when the batter rose and baked, they shifted and some parts got covered, etc. So if I try that again I wont’ set the strawberry on top til maybe half-way through?
These have also made me want to try the actual strawberry oat cupcake that I originally was going to do. Plus a strawberry jam filled cupcake. And a lemon or vanilla flavored cupcake with a strawberry center. And a strawberry chocolate cupcake. Although I worry about the chocolate overpowering the strawberry flavors. So maybe if I dusted the strawberries in cocoa instead of using chocolate chips? Or got mini-chips and used just a handful or two. …hmm.