Friday, 12 July 2013

Strawberry Vanilla cream Cupcakes

Strawberry Vanilla cream Cupcakes

Strawberry Vanilla cream Cupcakes sounds about right for summer,okay you can throw in an ice cold strawberry milkshake too.....heaven. To make this recipe I have used a basic cupcake mix which will give you around twelve cupcakes. Make sure to use the deep cupcake paper cases. The method is chuck it all in together and mix, just make sure to have your eggs and butter at room temperature. You can bake off the cupcakes on one day then freeze, then finish off the next day by taking your baked cupcakes out of the freezer at least an hour before decorating. As you can see from the pictures I have used fresh strawberries which are plentiful during the summer months. The strawberry sauce is bought from the supermarket, i just brought it up to heat and thickened with some cornflour then injected some into the cupcake and drizzled over the fresh strawberries. The vanilla part of these Strawberry Vanilla cream Cupcakes is the butter cream, both flavours blend really nice together.

Serves 12
Prep time 30 minutes
Bake Time 20 minutes
Total time 50 minutes

110g softened butter
160g self raising flour
160g caster sugar (fine)
3 to 4 tablespoons milk
2 large Free range eggs
half teaspoon Vanilla extract


Step 1
Preheat the oven to 180ºC / 350ºF / Gas Mark 4 fill your muffin tin with 12 deep cupcake cases.

Step 2
Measure all the cupcake batter ingredients into a large bowl and mix until well blended, you can use a hand held mixer if you want. Use an ice-cream scoop to evenly distribute the cake batter into your cupcake cases.

Step 3
Bake for around 20 to 25 minutes until golden brown and springy to touch. Lift out baked cupcakes and lay on a cooling wire.

Step 4
Pour your strawberry sauce into a small saucepan and heat up but do not boil, mix a little cornflour with water and add to the hot strawberry sauce whisking all the time until it thickens. Put in the fridge to cool down.

Step 5
Use two parts icing sugar to one part softened butter. Whisk up and add two or three tablespoons of milk, the more milk the lighter it will be, add two teaspoons of vanilla extract and combine.

Step 6
Put your strawberry sauce into a piping bag fitted with a Bismark nozzle twist the end of the piping bag a couple of times to stop the strawberry sauce from oozing out. Now stab into the cupcake directly above the cupcake and inject into the cupcake.

Step 7
Pipe your vanilla butter cream onto your cupcakes then arrange a sliced strawberry on top, then drizzle or pipe some strawberry sauce over the cupcake.

Strawberry Vanilla cream Cupcakes

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