|strawberries and cream |
|buttercream and sprinkles|
My strawberries and cream cupcakes are not the prettiest of cakes. Not the cake's fault but mine. I have yet to master the art of icing and in my haste to decorate the cakes, forgot to drain the strawberries from their kirsch, which is why they look a little mottled. They still tasted delicious though!
Makes about 15 cupcakes
Skill level: Easy
225g butter, at room temperature
225g vanilla caster sugar
½ - 1 tsp vanilla extract
4 x large eggs
235g self-raising flour, sifted (you can replace 25g of the flour with ground almonds or cornflour)
1 tsp baking powder
100g English strawberries, chopped (reserve any juice)
10 strawberries, halved
2-3 tbsp kirsch
125g icing sugar
1 tbsp strawberry juice (or warm water and a few drops of pink food dye)
strawberry butter cream icing
110g unsalted butter
1 tsp vanilla extract
500g icing sugar, sifted
4 tbsp strawberry jam (you need a good quality one, full of fruit - I used Bonne Maman)
sprinkles, to decorate
- Macerate the strawberries in the kirsch overnight in the fridge. Make sure they are turned a couple of times to make sure the strawberries absorb all the fruit flavour of the kirsch.
- Preheat the oven to 180C / Gas Mark 4.
- Line at least one 12-hole muffin tray with cupcake cases. (You will probably have enough batter mix to bake about 15 cupcakes.)
- Cream the butter before adding the sugar. Continue to beat until the sugar has been absorbed and the mixture is smooth.
- Beat the eggs together and add to the butter and sugar mixture, a little at a time, beating well between each addition.
- Add the vanilla essence and then the sifted flour and baking powder. Beat until well-combined.
- Stir in the chopped strawberries, but not the strawberry juice.
- Spoon the mixture into the cupcake cases. They need to be about two-thirds full. Bake for about 20-25 minutes.
- Remove the muffin tins from the oven and leave to cool for ten minutes before removing the cupcakes and placing on a wire cake wrack to cool.
- Make the glacé icing by gradually adding the strawberry juice or warm water until the icing becomes thick enough to coat the back of a spoon. If necessary, add more water (a drop at a time) or icing sugar to adjust the consistency.
- Alternatively make the butter cream icing by combining all the ingredients.
- Ice the cakes to your liking.
- Top with drained, macerated strawberries or decorative cake sprinkles.
- If you can't get enough of the strawberry flavour, add a little strawberry jam to the cupcakes once they have cooled. Make a small hole in the centre of each cupcake and add some of the warmed jam into the centre of each cake, before decorating with butter cream icing.