Strawberries & Cream Cupcakes

These pretty cupcakes are adapted from the beautiful book “Cupcakes from the Primrose Bakery”. I’ve had this book since the beginning of the year but I’ve only just started trying out the recipes. It is packed full of beautiful cupcakes and layer cake recipes. My boy’s favourite so far have been the sweetie cupcakes, hmmmmm..I wonder why? They also loved these gorgeous strawberries and cream cupcakes. I slightly adapted the recipe by not adding crushed fresh strawberries. I just wanted a vanilla sponge, filled with strawberry jam and topped with vanilla buttercream. The sponge was so light and fluffy!

Strawberries and Cream Cupcakes (adapted from Cupcakes from The Primrose Bakery)
Makes 12 cupcakes
225g caster sugar
210g self-raising flour, sifted
25g cornflour
225g unsalted butter, softened
1 teaspoon vanilla extract
4 Large eggs, beaten

To decorate
Good quality strawberry jam (1tsp for each cupcake)
1 batch of vanilla buttercream
Strawberries to top cupcake
Preheat the oven to 160C(fan)/180C/350F/gas mark 4 and line your muffin tray with cupcake cases.

Sift together the flour, baking powder and cornflour.
Using an freestanding or electric hand mixer (or a wooden spoon) cream the butter and sugar together until very light and fluffy. Slowly beat in the eggs, one by one, beating well between each addition. Add the vanilla extract. Add the flour mixture and stir well until the mixture is combined.

Spoon the mixture into cupcake cases, filling them about two thirds full. Bake for about 25 minutes or until risen and golden. Remove from the oven and leave the cakes in their tins for 10 minutes, then turn them out onto a wire rack to cool.
Once they are completely cool, carefully make a small hole in the centre of each cupcake (I used my apple corer – I have finally found a use for it! I certainly don’t use it for coring apples) then use a teaspoon to push the jam into the hole. If your jam is a little too thick you can slightly warm the jam in a saucepan to soften it up.

Vanilla Buttercream

110g unsalted butter, at room temperature
60ml semi-skimmed milk, at room temperature
1tsp good-quality vanilla extract
500g icing sugar, sifted

In a large mixing bowl, beat the butter, milk, vanilla extract and half the icing sugar until smooth. Gradually add the remainder of the icing sugar and beat until the buttercream is smooth and creamy.

Decorate cupcakes with vanilla buttercream and a fresh strawberry.

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