Strawberries & Cream Cupcakes
Strawberry cream cupcakes with diced strawberries folded into the batter, finished with a topping of whipped cream and strawberry syrup.
Ingredients
unsalted butter (softened)
125 g
caster/ superfine sugar
125 g
eggs
2
self-raising flour
125 g
vanilla extract
1/2 tsp
milk
2 tbsp
strawberries (cut into small pieces, folded into batter)
100 g
strawberries (cut into small pieces, for decoration)
100 g
caster sugar (for macerating strawberries)
1 tbsp
double cream/light cream (whipped)
to taste
Instructions
1
Preheat the oven
Preheat the oven to 180˚C (300˚F, gas mark 6)
2
Cream the butter
Cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. The mixture may look curdled, but don't worry - keep beating and it will come together smoothly.
3
Mix in the flour
Fold in the flour and stir until just combined. The mixture should look smooth and creamy.
4
Add the liquids
Add the vanilla extract and milk and stir for a few seconds to combine. The mixture should be a soft dropping consistency.
5
Add the strawberries
Add the strawberries and swirl them gently through the mixture with a spoon. It's best to keep them in chunks as they will soften during cooking.
6
Bake
Spoon the mixture into the cupcake cases and bake for 10-15 minutes. The strawberries will make the cakes very moist. Once baked, place the cakes on a wire rack to cool.
7
Make the strawberry syrup
Place the remaining strawberries in a bowl and sprinkle over the sugar. Stir and set aside. The sugar will form a lovely syrupy mixture.
8
Make the cream topping
Once the cakes have cooled, pour the cream into a bowl and whisk (by hand or with an electric whisk) until thick, about 2 minutes.
9
Assemble
Using a small spoon, place the cream around the edge of each cupcake. A piping bag with a large nozzle can also be used if you have one. Once the cream wall is built, spoon some of the strawberry and sugar mixture into the middle. Best eaten on the day.
