After the great success of the Cardinals, I prepared another version, the strawberry cardinals. They are small cakes, similar to muffins, with a filling of lemon custard and a fun little hat soaked in alchermes, all enriched by sweet strawberries. There are many variations, but this is the recipe passed down to me by my mother-in-law. They are delicious, practically melt in your mouth, and you can’t stop at just one. You can also vary the flavors as I did by making them tiramisu-style for my husband’s birthday.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 24
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 2 cups all-purpose flour
- 1 cup sugar
- 0.5 cup milk
- 0.5 cup vegetable oil
- 1 packet baking powder
- 2 tsps lemon flavor
- 1 pinch salt
- to taste alchermes
- 1 cup custard
- to taste strawberries
Tools
- Stand mixer
- Cupcake liners
- Muffin pan
- Piping bag
Steps
Beat the eggs with the sugar in the stand mixer for about 10 minutes.
Add the oil, milk, and all other ingredients except the flour. Beat for another 5 minutes.
Add the flour spoon by spoon, and mix for another 5 minutes.
Line the muffin pan with paper liners and fill them 2/3 full. Bake them for about 20 minutes at 350°F.
Once cooled, use a knife to cut off the top of the cardinal and soak the inside with alchermes diluted with water.
Fill with the custard.
Add the hat soaked again in diluted alchermes.
And finish with the strawberries.
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