I happened to stumble upon some Saskatoon preserves at Costco the other day. These preserves are loaded with berries and were just begging to be displayed somewhere equally as beautiful as delicious. I used a white cake because I thought that the berries would look beautiful displayed against stark white. If you don’t want to be wasteful you could always make a yellow cake and use the four yolks that you separate to make the meringue.
As always if you want to cut a corner feel free to use a boxed mix. Read more about boxed mixes in Lazy Cakes if you want really good results from a box.
- 1 cup sugar
- 1 3/4 cups cake flour (not all-purpose)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsalted butter
- 2 large eggs (or 4 egg yolks from the meringue for a yellow cake)
- 1/3 cup sour cream
- 1/4 cup canola oil
- 1 tablespoon pure Tahitian vanilla extract
- 2/3 cup (160 ml) whole milk
Preheat oven to 350° Mix wet and dry ingredients separately and then 1 third at a time mix the dry into the wet. This tends to be quite a liquid cake batter. So don’t worry about that. Pour the batter into a large Ziploc and snip off one corner. Use the bag as a piping bag and fill your cupcake liners a little more than half full. Bake for 14 minutes and then test to see if they are done. Use the tooth pick test here. The cupcakes should be white. They should not turn a golden brown. If they are not quite done check at two-minute intervals until they are. If the turn brown they will be overcooked. When the cupcakes are done be sure to remove them from the tins to cool. This will prevent over cooking.
- 4 egg whites
- 1 cup sugar
In you stand mixer bowl over a double boiler whisk the eggs and sugar together until they become frothy and no longer have any grit. Attach the bowl to the mixer and with the whisk attachment whisk at top speed until stiff peaks form. You know you have stiff peaks if you can slide all of the meringue to one side and it stays. For better meringue be sure to quickly wipe the bowl and whisk with vinegar to eliminate any grease or oil that may be there.
To add the Saskatoon filling to the cupcake use a serrated knife to cut a hole in the top for the filling to go in. Fill it as full as you can without it dripping over the edges and then pipe using your 1M tip around the filling.