Strawberry and Cream Cupcakes
Donal's Notes
Strawberries and cream are the quintessential summer treat but why stop there! These strawberry & cream cupcakes combine my love for the traditional treat with the ever popular cupcake and if you ask me, it’s a match made in heaven!
SERVES
12
For the strawberries & cream buttercream:
To decorate:
Large mixing bowl
Electric hand mixer
Spatula
Weighing scales
Measuring jug
Cupcake tin
Cupcake cases
Offset spatula
Chopping board
Chopping knife
Sieve
Instructions
1
Preheat the oven to 180°C/350°F/Gas Mark 4 and line the bun tray with paper cases.
2
In a large bowl, combine all the dry ingredients. Make a well in the centre of the bowl then break in the eggs and add the butter. Using an electric hand mixer, beat all the ingredients together until combined.
3
Pour in the milk and vanilla and beat again until combined. You are looking for the batter to be light and creamy.
4
Divide the batter evenly among the paper cases and bake in the oven for 15–20 minutes or until firm and light brown on top. Allow the cupcakes to stand for a minute before transferring to a wire rack to cool.
5
To make the buttercream frosting, beat the butter and vanilla extract together in a bowl until light and fluffy.
6
Beat in the icing sugar, a little at a time, until it is all incorporated and the mixture is smooth.
7
Pass the jam through a sieve to remove any lumps.
8
Ripple the jam through the buttercream.
9
Spoon the frosting into a piping bag fitted with a nozzle and pipe onto cakes or swirl on with an off-set spatula.
10
Slice the fresh strawberries in half.
11
Top the cupcakes with the fresh strawberries and enjoy!
