California Pastry Chef Shares Coveted Strawberry Almond Cupcake Recipe

Tender Greens, a farm-to-fork restaurant with locations throughout California, is celebrating its 10th anniversary. And, lucky readers, the eatery shared with us the recipe for one of its most popular desserts -- the Strawberry Almond Cupcake!

The restaurant is known for working with local and regional farms, ranchers, wineries, breweries and coffee roasters for its farmers market-inspired dishes.

Pastry Chef Annette Picha’s Strawberry Almond Cupcake is a modern adaptation of the fan-favorite Strawberry Almond Cookie, which debuted a decade ago. This seasonal Strawberry Almond Cupcake is filled with strawberry jam and topped with strawberry buttercream frosting.

Tender Greens eateries are located in San Diego, Los Angeles and Orange counties and in the Bay Area. To find a location near you, follow this link.

Happy summer!
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STRAWBERRY ALMOND CUPCAKES
Ingredients

• 2/3 cup butter; softened
• 1 cup + 3 tablespoons granulated sugar
• 1 ½ teaspoon baking powder
• ¾ teaspoon baking soda
• 3/4 teaspoon salt
• 2 tablespoon almond extract
• 2 eggs
• 1 egg yolk
• 1 ½ cups creme fraiche
• 2 1/3 cups all purpose flour

Directions

1. Cream the butter and sugar until light and fluffy.
2. Add the eggs; yolks; then almond extract.
3. Scrape down bowl and mix until combined.
4. Combine the baking powder; baking soda; salt and flour together.
5. Alternate the dry ingredients with the creme fraiche in 4 additions.
6. Scrape down bowl and mix until smooth.
7. Portion with 2 flat black scoops; or weigh each cupcake @ 3.25 oz each.
8. Bake @ 325 degrees high fan until done.
9. When cool; frost with strawberry-almond buttercream and garnish with a halved fresh strawberry

STRAWBERRY BUTTERCREAM

Ingredients

• 2/3 cup egg whites; room temperature
• 1 cup granulated sugar
• 2 ¼ cup butter; softened to room temperature
• 2/3 cup strawberry puree (do not strain); reduce over heat for 20 minutes and cooled.
• 1/8 teaspoon salt

Directions

1. Over a baine marie (double boiler); gently heat the egg whites and sugar; whisking constantly.
2. Heat the mixture until the sugar has dissolved.
3. Transfer the egg white mixture to a large mixer and whip on high speed until cool; about 15 minutes.
4. Add the butter; a piece at a time; until incorporated and smooth.
5. Add the salt and reduced strawberry puree.
6. Mix until smooth and combined.
7. Use immediately or chill.
8. To use after the buttercream has been chilled; the buttercream must be re-creamed in the mixer with the paddle attachment; never a whisk attachment.
9. The mixture will break; then come back together in about 15 minutes.
10. Use once the buttercream is smooth and creamy again.

STRAWBERRY FILLING

Ingredients

• 3 pints strawberries; halved
• 1 ½ cups granulated sugar
• ¼ cup water
• 1 ½ tablespoon cornstarch
• 1/8 teaspoon – salt
• Juice of 1 1/2 lemons
• zest of 1 lemon

Directions
1. Combine the strawberries and sugar in a medium-low saucepan over medium heat.
2. Let the strawberries cook gently; keeping the pieces intact.
3. When syrupy; mix with the water and cornstarch and add the strawberry mixture.
4. Stir constantly over medium-low heat until thickened; about 1 minute.
5. Remove from the heat and add the salt; lemon juice and lemon zest.
6. Cool to room temp before chilling.