Berry Crazy

I love summer in the Pacific Northwest.  The sun comes out, the rain is on a short hiatus (short being the operative word) and everyone is happy.  It makes me realize what Perry Como was singing about when he sang about "Seattle".  And then there are the berries.  Strawberries, Raspberries, Blueberries, Blackberries.  Berry picking is one of my favorite activities, although not always possible to do.  No worries though, because they are stocked in grocery stores and farmers markets. What better time then, to serve up some berry-laden cake during our monthly Birthday celebration at work?

For years I have enjoyed the bounty of berries on top of a Best Ever Sponge cake, filled in the center and piled high with whipped cream and fruit, like the one on the right.  Not because of any health or dietary restrictions, the only reason I have always gone with this selection was because it produces a light-as-air cake that pairs well with the whipped cream and berries without weighing it down or stealing the limelight.   It was now time to turn this regular cake into its miniature counterpart.  I didn't think the Best Ever Sponge would work because the cake would stick to the paper cups due to the lack of butter/oil.  So off I went in search of the right recipe to (no pun intended) take the cake.  

I happened to come across Martha Stewart's Vanilla Cupcake Recipe.   I baked four dozen cupcakes, frosted and decorated them, then took them to work.  Normally I don't eat what I bake.  But (1) These were Berry Cupcakes and (2) I had never made them before.  I took one bite and....umm.....no.  The cupcakes were terrible.  They were dense and dry.  I decided not to serve them because of how bad I thought they were.  I put them into a refrigerator without knowing what to do.  I hung my head in shame and sent out an e-mail to my co-workers to let them know there was not going to be any cupcake for them as expected.   I promised to make it up to them another day.

My co-workers, being the wonderful people that they are, attacked the refrigerator and polished off the not-so-perfect cupcakes.  I began to get e-mails and instant messages telling me that there was nothing wrong with them, and that they were being enjoyed by everyone.  This is the very reason why I think my co-workers are deserving of much more than those horrible, hard-as-rocks cupcakes.  

Anyway, long story short, my next attempt was Martha Stewart's White Cupcakes.  Sifted cake flour and egg whites make for a light and moist cupcake in this recipe, so much better than the Vanilla Cupcakes.  As much of an improvement as they were, I am still in search of the perfect cupcake recipe that will do justice to the berries and cream.  

The White Cake Recipe is below.  Before you begin, make sure all the ingredients are at room temperature.  While waiting for the cupcakes to cool, prepare berries.  Wash and dry each of the berries separately.   Use a large bowl filled with cold water.   Drop the berries in, then run your fingers gently in the water to loosen any dirt from the berries.  Lift the berries out of the water and place on a paper towel to dry.  When they are dry, hull the strawberries and cut into slices.  Halve the blackberries vertically if they are too large.  Place the mixing bowl and beaters in the freezer for 1/2 hour prior to making the whipped cream frosting.   Find a bowl larger than the mixing bowl and line the bottom with ice cubes.  Place the mixing bowl into the larger bowl and place ice cubes between the two bowls.  This will ensure that the whipped cream beats up cold, light and airy.

MARTHA STEWART'S WHITE CUPCAKES
(Yield: 24 cupcakes)


3 1/4 cups sifted cake flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1 tablespoon pure vanilla extract
1 cup plus 2 tablespoons whole milk
1 3/4 sticks unsalted butter (1/2 cup plus 6 tablespoons)
1 3/4 cup granulated sugar
5 large egg whites

• Preheat oven to 350 degrees F.  Line 2 standard cupcake pans with paper cups.  
• Sift together cake flour, baking powder and salt 3 times, to mix thoroughly and incorporate with air.
• Add vanilla to milk.
• Using an electric mixer on medium-high,  cream butter and sugar until pale and fluffy.  
• Reduce speed to low.  Add flour mixture in three batches, alternating with milk, and beating until well combined after each.  Scrape the sides and bottom of mixing bowl occasionally to make sure all ingredients are mixed well and free of lumps.
•  In a separate bowl with electric mixer on medium speed, whisk the egg whites until stff peaks form.
• Fold 1/3 egg whites into batter lightly using a wire whisk.  Then using a spatula, gently fold in remaining egg whites in two batches.
• Using an ice cream scoop, fill lined cups 3/4 full.  Once filled, tap each cupcake pan once on counter top to release any air bubbles.  
• Bake in center rack of oven, rotating tins halfway through, about 20 minutes.  Check to see if done by inserting a toothpick into the cupcakes in the center of the pan.  Toothpick should come out clean.
• Cool cupcakes in pan about 10 minutes then transfer to wire rack and cool completely for at least an hour before frosting.
• Top with whipped cream frosting and berries. 

         WHIPPED CREAM FROSTING

         1 1/2 cups heavy whipping cream
         3 1/2 tablespoons granulated sugar 

• Prepare mixing bowl and beaters as mentioned above.
• Pour the whipping cream into the mixing bowl and begin beating at low speed.  
• Add granulated sugar and continue beating, slowly increasing the speed.  
• Put a star nozzle into a pastry bag and snip off the tip.
• Fill the pastry bag about 2/3 of the way with whipped cream frosting.  
• Frost cupcakes with swirls.  Top with berries.