5 Star Foodie Junior:
Dried mulberries were the most unique of all of the dried fruits that we got from Marx Foods. The mulberries tasted like raisins except they were sweeter and crunchier and they had yummy spiky parts. We decided to make little mulberry tea cakes with brown sugar frosting.
First, I put the mulberries in a pot and poured a little water over.
We put the pot on the stove and heated the mulberries until they were boiling. Then, we added spices that I picked which were coriander, vanilla extract, and Valencia orange zest. We pureed the mulberries and the spices in a food processor.
Then I mixed all the dry ingredients and then mixed the mulberry puree and an egg white in.
With the ice cream scooper I scooped the batter into the muffin tin cups.
Then, we baked the cakes and Mommy made the brown sugar frosting for the cakes. The cakes were really delicious and they tasted of peppermint and vanilla.
Ingredients: (yields 6 mini cakes)
1 cup cake flour
1/4 sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of salt
1 cup dried mulberries
1/2 cup water
1/2 teaspoon ground coriander
1/2 teaspoon Valencia orange zest
1/2 teaspoon vanilla extract
1/2 cup oil
2 tablespoons egg white (1 egg white)
1/4 cup butter
1/2 brown sugar
2 tablespoons milk
1.5 cups Confectioner's sugar
Directions:
In a large bowl, mix the cake flour, sugar, baking powder, soda, and salt.
Place the dried mulberries in a small pot, cover with water. Bring to boil and cook for just a minute. Take off the heat and let the mulberries stand for a few minutes. Place in a food processor, along with oil, coriander, orange zest, and vanilla extract. Blend into a puree.
Mix the mulberry puree into the dry ingredients. Add the egg white and mix well. Using an ice cream scoop, place equal portions of batter into greased muffin cups (should be enough batter for half of the 12-cup muffin tin). Bake on 350 degrees for 20 minutes. Cool in a muffin tin for at least 5 minutes then take the mulberry cakes out.
Meanwhile, in a saucepan, melt butter and whisk in brown sugar, stirring on low heat until the brown sugar is dissolved. Add milk, bring to boil. Then take off the heat and cool. Slowly whisk in the Confectioner's sugar. Transfer to a bowl and beat until thickened. Refrigerate to chill, then frost the mulberry cakes.
