Wednesday, 2 July 2008

Strawberries and Cream Cupcakes

I've been having a really strawberry craving at the moment, not sweets or anything, just the actual fruit, they are really ripe and in season at the moment and I thought what better than to make a yummy strawberries and cream cupcake! A vanilla sponge with a dream topping/whipped topping filling...or if you're feeling extravagent you can even have really cream :O hehe, then topped with strawberry buttercream...which called for fresh strawberries. However when I went to my local supermarket they were all sold out of strawberries, I was gutted..apparently they had been doing a really big promotion on them and even been giving samples away for if people dont know what strawberries taste like already! So yeah anyway I had to settle for just using strawberry jam..which was still nice but my poor strawberries didn't actually get used :( Apparently they were delicious and everybody loved them but I wasn't actually too pleased with how the frosting turned out, I wanted a sort of moussy light effect but I never manage to achieve it, I think I'm gonna try out some new recipes or something, if anyone has any good recipes for a more moussy light buttercream, that uses whipped cream I think, help would be appreciated :).

Ingredients Needed

Lining the muffin tin

Cake Batter ready to fill the liners

Cupcakes out of the oven

Whipping up the dream topping

Coning the cupcakes

Filling the cupcakes

Finished Cupcake/Inside a Cupcake

Vanilla Cupcakes
Makes 12

115g unsalted butter, at room temperature
130g white granulated sugar
3 large eggs
1 teaspoon vanilla extract
210g plain flour
1/2 teaspoon baking powder
1/4 teaspoon salt
60ml milk

1. Preheat the oven to 175C and line a muffin tin with liners.
2. Cream the butter and the sugar together in a large bowl until light and fluffy, this should take about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
3. In a separate bowl combine the flour, baking powder and salt. Add the dry ingredients to the butter and egg mixture, alternating with the milk. Beat in slowly until just combined, be careful not to overbeat!
4. Fill the muffin liners and bake for 18-20minutes or until a toothpick is inserted into the middle and comes out clean. Allow to cool in muffin tin for 5 minutes and then turn out onto a wire rack until completley cool.

Dream topping

1 sachet of dream topping or if you are feeling extravagent! 150ml heavy cream
75ml milk 25g sugar

1. Whip up as necessary then cone out the centre of each cake using a sharp knife.
2. Fill each cake with dream topping and put aside.

Strawberry Buttercream

150g unsalted butter, at room temperature
600g icing sugar
115g fresh strawberries *However I changed this to 200g seedless strawberry jam (jelly)*
few drops of pink food colouring

1. Beat the butter in a medium sized bowl until fluffy. Beat in the icing sugar a bit at a time on a low speed to stop it flying everywhere and then add the strawberries...or jam, beating at a low speed until creamy.
2. Add a few drops of pink food colouring until the desired colour is achieved and beat.
3. Pipe or spread onto cupcakes and decorate as desired.


How To Eat A Cupcake said...

You could add a few tablespoons of heavy cream to your frosting and whip it for a few extra minutes. That would lighten it a little bit.

maryeb said...

Those are beautiful. Such a pretty color. They would be very sweet for a shower.

How To Eat A Cupcake said...

I once came across a recipe for S'mores cupcakes from Eur. It called for "digestive biscuits." Haha I dunno what those are...

giz said...

I love the tips I find along the way. Your tutorial is wonderful and the cupcakes divine.

Sophie said...

I love your little cupcake background! I love the cute! Pink cupcakes? So fun, I want these! The pink is perfect :).

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