Friday, September 27, 2013

cupcakes. strawberry preserves. creme fraiche

call me obvious, call me cliche, call me midnight in paris (don't do that)..but i'd like to revert to a different time period.
because really, all this am i to be?
the internet equally fogs and blows my mind. netflix. craigslist. instagram. eventually finding myself watching strangers' wedding videos.
how am i to turn into the person i'm supposed to be while i'm tearing up watching strange people's beautiful and kitschy wedding videos!!!!?

i wish to revert back to 90s era maybe. not too far back...not in a time where brussels were boiled and corsets were commonplace.

the 1990s, technology-wise, sound pretty good. my head would be freer. my brain would blossom more as my own. house phones only, with 2 lines. bonus: n'sync.

also in the 90s cupcakes hadn't yet been ruined by cupcake stores.

soft sour cream cupcake, the last of the summer's strawberries stewed into a quick jam,
and a tangy creme fraiche topping that breathes pleasant new life into a cupcake.

Sour Cream + Strawberry Cupcakes
adapted from ming makes cupcakes

2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) unsalted butter, softened
1 3/4 cups sugar
2 large eggs
1 tsp almond extract
1/2 tsp vanilla extract
1 cup sour cream
strawberry preserves (see below)

preheat oven to 350 degreesF. grease 2 muffin tins or line with cupcake papers.  combine flour, baking soda, and salt in a bowl, and whisk to combine. cream the butter and sugar in the bowl of an electric mixer for a few minutes until light and fluffy. reduce speed to low and add the extracts, then the eggs one at a time, beating for a minute after each addition. stir in the sour cream. then add the dry ingredients and mix until just combined. place a spoonful of batter into the bottoms of each cupcake liner. then add a spoonful of preserves in the center. finally top each one off with another dollop of batter, making sure to cover the preserves completely. each liner should be about 2/3 full. bake for 20 minutes, or until a tester comes out clean. let cool on a wire rack. 

Quick Strawberry Preserves
for quick strawberry preserves,  dice up some strawberries, about 1 cup, and throw them in a small saucepan. add some sugar, around 1/4 cup (more or less depending on sweetness of your berries), and a small squeeze of lemon. some vanilla bean is a nice touch too but completely optional. stir to combine and then let them melt over low-medium heat. their juices will release and boil. let cook and bubble over the heat for about 5 minutes, and then cool. 

Creme Fraiche Topping

16 oz creme fraiche
1/2 cup heavy cream
1/2 cup confectioners' sugar (or more depending on desired level of sweet)

place all ingredients in the bowl of an electric mixer fitted with the whisk attachment. beat on medium-high speed until thick and peaks form. taste and adjust to your liking. use immediately

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