Home Baking x Strawberry Cupcake

The world knows how much I LOVE desserts; and speaking of cupcakes & strawberries...!

Ingredients for the cake: 2 tbsp strawberry jam or preserves, 1/4 cup finely chopped fresh strawberries, 1 1/4 cups all-purpose flour, 1 1/4 tsp baking powder, 1/4 tsp salt, 3/4 cup sugar, 1/2 cup unsalted butter (at room temperature), 3 large egg whites (at room temperature), 1/2 tsp vanilla extract, 4 drops red food coloring, 1/3 cup whole milk. 

1. Preheat the oven to 350℉ (177℃). 

2. In a small bowl, stir together the jam and chopped fresh strawberries. 

3. In a bowl, whisk together the flour baking powder, and salt.  

4. In another bowl, using an electric mixer on medium-high speed, beat the sugar and butter together until light and fluffy for 2-3 minutes. Add the egg whites, vanilla, and red food coloring and beat until combined. Add the flour mixture in 3 addition, alternating with the milk in 2 additions, beating on low speed until just combined; scrape down the sides of the bowl as needed. Fold in the strawberry mixture until just combined. 

5. Fill the batter in each muffin cup (lined on muffin pan) about three-fourths full. Bake until lightly golden for 25 minutes (larger ones) and 20 minutes (smaller ones). Test: inset a toothpick in the center of a cupcake, if it comes out clean then your cupcakes are ready! 

6. Remember to let the cupcakes cool before transferring them to the wire rack. 

Ingredients for the frosting: 3 large egg whites (at room temperature), 1/4 cup sugar, pinch salt, 1 cup unsalted butter (at room temperature), 6 drops of red food coloring, 1/3 cup strained strawberry preserves/jam (Do NOT use fresh strawberries if you don't want to end up with watery frosting like mine!). 

1. In a large, clean heatproof bowl, combine the egg whites and sugar. Set the bowl over (but not touching) simmering water (be careful not to cook the egg whites) in a saucepan and heat the mixture, whisking constantly until the sugar has completely dissolved and the mixture is very warm to the touch.  

2. Remove the bowl from the saucepan. Using an electric mixer on high speed, beat the egg white mixture until it is fluffy, cooled to room temperature, and holds stiff peaks (the mixture should not look too watery or dry) for about 6 minutes. 

3. With the mixer on medium-low speed, add the salt and the butter (sliced), a few pieces at a time and beat well. Continue to beat on him speed if the frosting appears to separate or very liquid after all the butter is added. You want to achieve a smooth and creamy frosting!  

4. Add strained strawberry preserves/jam and red food coloring. Beat until combined and scrape down the sides of the bowl as needed.

This cupcake tastes amazing with a strong strawberry aroma and is comparable to those you can buy at cake shops. And honestly speaking, who doesn't love strawberries!?

© Cupcakes by Shelly Kaldunski

Home Cooking #1

I'm finally back home in Hong Kong for the summer break! To start off my long-awaited summer parade of food feasting (weight gaining), my family ordered some fresh ingredients and cooked for Saturday's dinner. 

Whelk

Not a big fan of these, but the shapes of their shells are just fascinating to look at! This makes me think of how I used to collect shells by the seashore every time I went to the beach. 

Oyster with Lemon Juice

As I have a really sensitive stomach, I haven't got a chance to try one yet; hopefully I will soon. My family prefers it raw than cooked. 

Duck Breast with Organic Herb Salad

My mom has a special recipe she always uses: pineapple vinegar, olive oil, sesame sauce, black sugar sauce, salt & pepper, and honey mixed. The sweetness and sourness of the sauce balance perfectly, and the salad was refreshing! 

Mussel Cooked in White Wine

 Something I've been craving the whole spring- absolutely loved it! I think I finished half of the bowl.

Roast Rack of Lamb With Dijon Mustard & Rosemary

 I don't eat these, though my family loves it with mint jelly.

Pan-fried U.S. Rib Eye Steak Marinade

My all time favorite! Again, my mom has a special marinade for it: honey, oyster sauce, maggie sauce, garlic ketchup, salt & pepper, and worcestershire sauce mixed.

Spaghetti Vongole with Clam in White Wine Sauce

Let's just say, my dad adores cooking with white wine. He sometimes uses red wine to brew beef as well.

Zoe's Raspberry Chocolate Cake

My favorite course for any meal- dessert! I like it when some kind of acidic fruit like passion fruit and orange is there to balance out the chocolate, which by itself might be too saccharine. Of course, my top choice for the combination is chocolate with raspberry.

I had a superb dinner- looking forward to more!

The Art of Swimming

I've always questioned myself during trainings when I feel like I'm about to drown: why do I swim? This year, I got a golden chance of competing as one of the future swimming captains. I swore to myself that if I did not get the position, I would just slack off in trainings, ignore the coaches, and naturally do my worst at competitions. I lost, by one vote. 

A lot of times I desperately want to quit swimming. Why would I want to be involved in the most tedious and boring sport, experience aching cramps, and develop a masculine body shape? Yet however much I hate swimming sometimes, I could never imagine my life without it. 

Swimming is not just a sport; it's a part of my life- it is art! Although I swim countless laps every training, every movement, every swirl and twirl, is unique. Believe me or not, the prettier my stroke is, the faster I am. As I touch the water and glide through it, I feel the freedom that can't be experienced in other ways. I am a good swimmer, but without the typical body, I know that I can never be a great swimmer. Yes, I like the attention I get when I lead my heat, and I like it even more when I occasionally; but what I like most is the way I can express myself through swimming. 

And now, I think it's safe to say: I actually, really, truly, love swimming.