Thursday, July 28, 2011

Strawberry Chesscakes

Is it a cupcake? A tart? No. It’s a chesscake!
Shortcrust Pastry:
1 1/4 cups flour
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup unsalted butter, chilled, and cut into 1” pieces
1/8 to 1/4 cup ice water
Strawberry Puree:
2 1/2 cups fresh, ripe, strawberries
1/4 to 1/3 cup sugar
Filling:
2/3 cup strawberry puree
10 tablespoons butter or margarine, softened
2/3 sugar
2 eggs, beaten
1 teaspoon vanilla
1 1/3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
Strawberry Buttercream:
1/4 cup butter, softened
1/4 cup vegetable shortening
1/2 cup strawberry puree
2 1/2 to 3 cups sifted icing sugar
Prepare pastry in advance. In a large bowl mix together flour, salt, and sugar. Cut in butter using pastry blender or two knives until butter is pea sized. Gradually sprinkle in 1/8 to 1/4 cup ice water until the dough forms. Wrap in plastic wrap and chill for 1 hour in the fridge.
Prepare strawberry in advance also. Puree strawberries in a blender and add sugar. Pour through a sieve and keep mixture in an airtight container in the fridge until ready to use.
1. Preheat oven to 375°F. Lightly grease muffin pan. Roll out the pastry on a lightly floured surface and cut out 3” round circles. Press the rounds into the bottom of the muffin pan.
2. Spoon 1 teaspoon strawberry puree into the bottom of each tart shell. Set aside.
3. Cream together the butter and sugar until light and fluffy. Beat in eggs and stir in vanilla and milk. Blend in flour, baking powder, and salt until batter is light and fluffy. Spoon heaped tablespoon of batter over strawberry puree, filling 3/4 full.
4. Bake for 20-25 minutes, until crust golden brown and toothpick inserted comes out clean. Cool completely on a wire rack before frosting. 
5. For buttercream, in a large bowl, cream butter and shortening until smooth and stir in strawberry puree. Blend in icing sugar until desired consistency is met. Frost chesscakes & serve!
Makes 24. Frost chesscakes right before serving. For best kepping, store buttercream in airtight container in the fridge.





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