Strawberry Cupcakes (Recipe)

From Cake and Bake Show

Strawberry Cupcakes (Recipe)

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Strawberry Cupcakes (Recipe)

From Cake and Bake Show

£0.00

Ingredients
110g butter, softened
110g caster sugar
2 eggs
A few drops of vanilla essence
110g self-raising flour, sifted 2-3 tbsp milk
Strawberry jam
For the buttercream icing
100g softened butter
300g icing sugar
Pink food colouring
12 strawberries, halved
Prep 30 mins cook 15 mins. MAKES 24

1. Preheat the oven to 190°C/170°C fan oven/gas mark 5. Fill a 24-hole mini cupcake tray with mini paper cake cases.
2. Cream the butter and sugar together in a large bowl until pale and fluffy. Gradually beat in the eggs and vanilla, little by little, alternating with a spoonful of flour if the mixture looks like it’s curdling.
3. Fold in the remaining flour with sufficient milk to give a soft dropping consistency. Spoon into the paper cake cases.
4. Put a small spoonful of jam – around half a teaspoon – on top, and roughly swirl with a cocktail stick. Bake for 15 minutes or until just firm to the touch. Allow to cool.
5. Make the buttercream. Beat together the butter and half the icing sugar in a bowl. Continue to add the remaining icing sugar, then fold in sufficient food colouring to produce a pale pink colour.
6. Spoon into a piping bag fitted with a star nozzle (we used a C4 nozzle – about 1cm in width). Place a halved strawberry on top, dust with icing sugar and serve.


Cake & Bake Show tip:
For chocolate-orange cupcakes, replace 15g flour with sifted cocoa powder. Make the buttercream as directed, leaving out the colouring and adding the zest of ½-1 orange, according to taste. Dust with cocoa to finish, or sprinkle with silver balls or chocolate curls.

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