Kaylee is the quirky little mechanic aboard Serenity who
loves engines, sweet foods, and pretty things. Her cupcake represents her
personality perfectly: we started with a matcha cake - a must for a story which
takes place in a Chinese-inspired world. We then filled it with strawberry
preserves and topped it with a light strawberry swiss buttercream - a reference
to the memorable scene where Kaylee first tastes the almost-extinct red berry.
Even the lop-sided icing represented Kaylee's efforts to act like a lady
(something she never quite is able to pull off). The whole thing together was,
dare I say it, pretty shiny.
 |
| In honor of our yet-to-be-conceived daughter. (It's a time-space thing). |
Matcha Cake with Strawberry Preserves and Strawberry Swiss
Buttercream
adapted from The Sweetest Kitchen
Makes 12 cupcakes
Ingredients
1 cup cake flour, not self-rising
1/2 cup all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 tablespoon fresh matcha powder
1/2 cup unsalted butter, softened, cut into 1-inch cubes
2 large eggs
1/4 cup milk
1/4 cup skim yogurt
1/2 teaspoon pure vanilla extract
Strawberry preserves
1) Preheat oven to 325 degrees. In a large bowl, combine
flours, sugar, baking powder, salt and matcha powder. Whisk to combine. Using
your hands, add in the butter and incorporate until the butter is crumb sized
and mixed throughout the flour.
2) In a large cup, whisk together eggs, milk, yogurt and
vanilla. Using a spoon or an electric mixer on slow, add wet ingredients in
three parts. Beat until ingredients are just incorporated. Do not overbeat.
3) Divide batter evenly among 12 cupcake liners. Bake 17 to
20 minutes, or until your cake tester comes out clean.
4) Let the cupcakes cool completely on a wire rack. Once
cupcakes have cooled completely, cut a small cone, about an inch down, into the
cupcakes and fill the hole with strawberry preserves.
Strawberry Swiss Buttercream
1/2 cup sugar
2 large egg whites
3/4 cup butter, softened and cubed
1/2 teaspoon vanilla
3/4 cup pureed strawberries
1) Place egg whites and sugar in a double boiler. With the
water simmering, whisk the whites until the sugar grains have all
disintegrated.
2) Remove from heat and pour into a large bowl, careful not
to drip any water into the eggs. With an electric mixer, beat the eggs until
they form stiff, glossy peaks. Reduce the mixer speed, and slowly add the
butter, one small cubed at a time. Mix until it seems like your mixture has
begun to curdle (don't worry, it hasn't!) and then keep mixing until smooth.
This will take quite a while, but don't give up!
3) After smooth, slowly incorporate the pureed strawberries.
Use immediately.
"Couldn't get
ahold of no flour, so it's mostly protein. In fact, it's pretty much what we
just had for dinner. But I tried to get the frosting as chocolatey tasting as
possible."
