Prep Time: 10 minutes
Cook Time: 30 minutes
I know I usually post on a Sunday, but this week I thought I would post mid week so you can get the ingredients ready to bake these this weekend. Strawberries and Cream Cupcakes – they are a little bit of summer in a cupcake…just what we need when the sky is getting grey!
This week a friend asked if I would make some cakes for her teenagers birthday. What the hell do teenagers like these days?! So I left it up to them to let me know what they wanted, and when they came back with strawberries and cream I was excited to look up some recipe ideas.
I actually found it really difficult to find what looked like a good recipe for these. I wanted something light, fluffy, tasty and grown up looking. There were lots of ideas out there but nothing that seemed quite right. And I get a bit worried when I am baking a new recipe for an actual event! I’ve had my fair share of disasters in the kitchen and they don’t matter if the cake is just for us! But when it’s for a party it adds an element of panic to my perfectionist personality. I am happier when I can make cupcakes though as it means I can try one before I package them up!…all in the name of research…someone has to try them! (And I have a much sweeter tooth than my husband)
So I ended up baking a trusty vanilla cupcake from the Hummingbird Bakery recipe book and then made some strawberry filling and strawberry whipped cream from Sallys Baking Addiction.
They are delicious and I will continue making these while British strawberries are still on the shelves.
When my husband bit into one he said ‘Mmmmm these are good. What do they remind me of?’…Strawberries and Cream?…‘Yes!’ ha ha – I think this means they have passed the test.
- About 15 medium strawberries finely diced
- 100g granulated sugar
- 2 Tablespoons cornflour
- Make the strawberry filling first.
- Place the strawberries in a small saucepan over medium heat.
- Stir constantly for about 4 full minutes until the strawberry juices have been released.
- Add the sugar and cornflour and continue to stir for another 2 minutes.
- The mixture will be much thicker.
- Remove from heat and allow to cool as you prepare the cupcakes.
- 120g plain flour
- 140g caster sugar
- 1 ½ tsp baking powder
- a pinch of salt
- 40g unsalted butter – at room temperature
- 120ml whole milk
- 1 egg
- ¼tsp vanilla extract
- Preheat the oven to 170°C (325°F) Gas 3.
- Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.
- Gradually pour in half the milk and beat until the milk is just incorporated.
- Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
- Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
- Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 minutes, or until light golden and the sponge bounces back when touched. A skewer inserted in the centre should come out clean.
- Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely
When the cupcakes are cooled, fill them as follows:
- Using a sharp knife, cut a circle/hole into the center of the cupcake to create a little pocket about 1/2 inch deep.
- Place 1 teaspoon of strawberry filling inside and top with the piece of cupcake you removed to seal.
- (You will have leftover filling to use in the whipped cream.)
- 350g whipping cream
- 3 Tablespoons granulated sugar
- 1 and 1/2 teaspoons vanilla extract
- reserved strawberry filling
- In a large bowl, whip the cream, sugar, and vanilla extract together on high speed until stiff peaks begin to form, about 4-5 full minutes.
- Add the remainder of the strawberry filling and continue to beat for another 30 seconds.
- Frost the cupcakes with the strawberry whipped cream. I find it easier to use a piping bag.
- I then topped with a heart shaped slice of fresh strawberry.
I had some cream leftover – I left this in the piping bag and popped it in the fridge with the left over strawberries. I have been off work this week and it’s been lovely to get a strawberry from the fridge and squirt some of the leftover cream on top! A perfect little snack.
I was actually really pleased with these cupcakes. If you like strawberries and cream you will love these Strawberry and Cream Cupcakes!