Blueberries, Strawberries and Pies, Oh My!
Spring is here and your favorite fresh berry dishes are just waiting to come to life!
Driscoll’s, growers of the world’s finest berries, has launched a new and improved website filled with delicious recipes, health and nutrition advice, community news and more! So go right ahead, find just what you need to make those Spring recipes burst with sweet berry flavor! http://www.driscolls.com/
Warm weather means 3 things: picnics, parties and pastries! Imagine entertaining with berry cakes, tarts and of course, who could forget fro-yo?
We know you just can’t get enough of those national food holidays! Just your luck;
April 28th is National Blueberry Pie Day!
Blueberry Fact: Blueberries may improve motor skills and reverse the short-term memory loss that comes with aging.For quite a long time, healthcare professionals and scientists didn’t give the little blueberry its due, since it had relatively low vitamin C content when compared with other fruit. Then it was discovered that the blueberry was a nutrition powerhouse, a super food loaded with phytonutrients and a fruit that had benefits unlike any other.
Don’t forget! For updates on berry recipes, health tips and entertaining ideas “like” Driscoll's on Facebook and follow them on Twitter @driscollsberry.
Strawberry Blossom Cupcakes
Prep Time:15 minutes, Cook Time:22 minutes
Chopped strawberries in the batter and a sliced strawberry blossom topping make these simple cupcakes tasty and beautiful. Follow the photo for decorating or experiment with different berries and make an assortment of blossoms.
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 large egg whites, at room temperature
- 3/4 cup whole milk, at room temperature
- 1/2 cup (1 stick) unsalted butter, at room temperature, cut into small pieces
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 2 packages (16 ounces each) Driscoll's Strawberries
Frosting and Decoration
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, cut into small pieces
- 6 3/4 cups confectioner's sugar, whisked before measuring (plus extra as needed)
- 1/3 cup whole milk (plus extra as needed)
- 1 1/2 teaspoons vanilla extract
- Pastry bag and star tip, such as Wilton 1M
- Preheat oven to 350 degrees F. Line 18 cupcake wells with paper liners.
Whisk flour, baking powder and salt together in a small bowl to aerate and combine; set aside.
Whisk egg whites and milk together in a small bowl combine; set aside.
In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice; beat in vanilla. Add the flour mixture in four additions, alternately with the egg white/milk mixture. Begin and end with the flour mixture and beat until smooth on low-medium speed after each addition. Chop enough hulled strawberries to equal 1 cup and fold into batter.
Divide batter evenly in pan. Bake for about 22 minutes or until edges are turning light golden brown; a toothpick inserted in center will show a few moist crumbs.
Cool pan on rack for 5 minutes then remove cupcakes to a cooling rack to cool completely.
Frosting and Decoration
- In a large bowl with an electric mixer on medium-high speed, beat
butter until creamy, about 2 minutes. Add 1 cup sugar gradually,
beating until light and fluffy, about 3 minutes, scraping down the bowl
once or twice. Add remaining sugar, milk and vanilla and beat on high
speed until silky smooth. Frosting is now ready to use.
Use pastry bag and tip to pipe a swirl of frosting on top of each cupcake. Slice remaining strawberries as desired to decorate tops of cupcakes. (See images)
Suggestion: Hull berries. Slice berries lengthwise very thinly. Arrange the slices tips facing up in a ring around the cupcake, about ½-inch in from the edge. Create another ring inside the first one. Place a cut berry top in the middle to form the "blossom" center.
Raspberry Panna Cotta
Prep Time:20 minutes,
Cook Time:0 minutes