So it's that time of the year again...Wimbledon!!! I love tennis and as it's my home grand slam it's even more of a special event! Strawberries & Cream at Wimbledon has become somewhat of a tradition, so with that in mind I wanted to do a post in keeping with the theme but with a twist.....Strawberries & Cream Cupcakes!!!
Who doesn't love a good cupcake?! These delicious mouthfuls are perfect for any summer party!!! The recipe is taken from, The Primrose Bakery.
Ingredients
225g Caster Sugar
210g Self-raising Flour
1tsp Baking Powder
25g Cornflour
125g Strawberries, crushed
225g Unsalted Butter, room temp
4 Large Eggs
To decorate:
12tsp Quality Strawberry Jam (Depending on how big you cut your hole you may need more)
1 Batch of Vanilla Buttercream Icing (Beat 110g unsalted butter, room temp, with 60ml milk, 1tsp vanilla extract and 500g sifted icing sugar gradually, until smooth)
12 Small Strawberries
Method
Preheat the oven to 160oC(fan)/180oC/350F/gas mark 4 and line a 12 hole muffin tray with cases.
Put sugar, flour, baking powder, cornflour and crushed strawberries into a food processor. Pulse until evenly mixed.
Add butter and eggs and process briefly until even. If using an electric hand mixer, cream the butter and sugar first, beat in the eggs, one by one, and then add the remaining ingredients and beat.
Spoon the mixture into cases, filling them about two thirds full. Bake for about 25 minutes until golden. The cakes will be fairly moist even when cooked.
Remove from the oven and leave in tins for about 10 minutes before placing on a wire rack to cool.
Once cool, make a small hole in the centre of each cupcake and use a teaspoon to push in the jam, you can warm the jam first to soften it.
Decorate cupcakes with the icing and just before serving, place a fresh, dry, strawberry in the centre.
Enjoy!!!
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