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Strawberry Cupcakes
Strawberry Cupcakes
CUPCAKES
for 9 cupcakes
GELATIN MASS
1. Pour the powdered gelatin into a clean container and add cold
water. Gently stir with a spoon.
2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin
to swell and bloom. It is ready to be used.
3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.
TIP
• If you’re using gelatin leaves instead, take the same weight as
you would with powdered gelatin and soak the leaves in cold
water (the leaves should be fully covered with water).
• The gelatin leaves should absorb exactly the right amount of
water they need in 15 minutes. Then squeeze them and use
immediately.
• Gelatin mass 12 g 3%
• Whipping cream 35% (1) 35 g 10%
• Sugar 23 g 7%
• Cream cheese 65% 92 g 26%
• Whipping cream 35% (2) 184 g 53%
• Zest of 1 lime 2g <1%
• Vanilla ½ pod <1%
1. Put the whipping cream (1), sugar, gelatin mass and vanilla seeds
into a saucepan. Then bring this mixture to 80 °C / 175 °F.
2. Carefully zest the lime directly into the saucepan, trying to remove
only the green part of the skin.
3. Strain the hot mixture into a measuring cup. Add the room
temperature cream cheese and blend the mixture with a hand
blender until smooth.
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Strawberry Cupcakes
for 9 cupcakes using paper liners (bottom d=5 cm, top d=6.5 cm, h=4 cm, V=85 ml)
4. Add the cold whipping cream (2) and mix with a spatula to
combine.
TIP
• You may use any type of cream cheese in this recipe. Chef
recommends using full-fat one, containing at least 30% fat.
5. Transfer the mixture into a clean bowl, cover it with plastic wrap
touching the surface and put in the fridge for at least 6 hours.
STRAWBERRY JAM
2. Pour the glucose syrup and the lime juice into a saucepan. Heat
the mixture to 115 °C / 239 °F over low heat.
3. When the lime juice and glucose syrup have reached the desired
temperature, add the strawberries. If you use frozen strawberries,
do not defrost them.
4. Cook the jam for a couple of minutes until the strawberries release
most of their juice and become soft. Then remove the saucepan
from heat. Let the mixture cool down to about 50 °C / 122 °F.
6. Put the saucepan back on the stove and bring the jam to 105 °C /
221 °F over low heat, stirring it occasionally.
7. Remove the saucepan from the heat and divide the jam into two
parts: first, fill 10 indents of the hemisphere silicone mold d=3 cm
with it (use 10 g per cavity) and put it in the freezer. Then transfer the
rest of the jam into a clean bowl, cover it with plastic wrap and put it
in the fridge.
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Strawberry Cupcakes
for 9 cupcakes using paper liners (bottom d=5 cm, top d=6.5 cm, h=4 cm, V=85 ml)
1. Put the marzipan into a mixer bowl and start mixing it on medium
speed with a paddle attachment. Then gradually add the room
temperature whole eggs and mix until two ingredients become
homogeneous.
3. Gradually pour in the grapeseed oil in a thin stream and whip until
smooth. Set the mixture aside.
4. Pour the egg whites into the mixer bowl, add sugar and whip the
meringue with a whisk attachment until fluffy but not too stiff.
5. Mix the potato starch with the rice flour and salt with a whisk and
add to the marzipan mixture. Mix with the spatula.
7. Fill the piping bag with the batter and pipe 35–40 g of it into each
paper cup. Fill no more than ¾ of the paper cup.
8. Bake in the oven, preheated to 165 °C / 330 °F, for 15 minutes until
the cupcakes rise. When ready, a toothpick, inserted in the center
of the cupcake, should come out clean and dry.
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Strawberry Cupcakes
for 9 cupcakes using paper liners (bottom d=5 cm, top d=6.5 cm, h=4 cm, V=85 ml)
Ingredients
2. Take the stabilized strawberry jam out of the fridge and soften it
with a spatula. Transfer the jam into a piping bag and fill each cavity
with it (use about 10 g per cupcake).
Ingredients
2. Transfer the whipped frosting into a piping bag fitted with a round
tip d=18 mm. Pipe the frosting on top of each cupcake. You will
need about 30–35 g of frosting per cupcake.
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