Strawberry and Cream Cupcakes Recipe
Make time to bake these yummy cupcakes for they will star in your dreams until you do! These gorgeous Strawberries and Cream cupcakes are a luscious treat for you to enjoy absolutely any time or serve for afternoon tea. They are very easy to bake and so light and fluffy, you can prepare your strawberries and cream whilst the cupcakes are baking for around 12 minutes so you can enjoy the sublime taste in no time at all!
Here's what you'll you need -
INGREDIENTS
2 eggs, separated
115g (4oz) caster sugar
85g (3oz) unsalted butter
85g (3oz) self-raising flour
30g (1oz) cornflour
¼ pure vanilla extract
FILLING AND TOPPING
225g (8oz) strawberries
30g (1oz) caster sugar
A few drops of lemon juice
150ml (5fl oz) double or whipping cream
METHOD
1. Preheat your oven to 200ºC (400ºF/Gas 6) and line your bun tray with 12 cupcake cases
2. Place your egg whites into a glass or metal bowl and whisk until stiff, then whisk 1 tbsp of the sugar into the mix and set the bowl aside
3. In a separate bowl, beat the butter and sugar with an electric whisk or wooden spoon until light and fluffy. Beat in the egg yolks. Sift both the flour and cornflour over the surface and beat in with 2 tbsp hot water plus the vanilla extract.
4. Gently fold in the whisked egg whites with a metal spoon. DO NOT over mix, simply ensure you keep folding until all egg white has disappeared, this will ensure your cupcakes are light and fluffy.
5. Spoon a heaped dessert spoon of the mixture (about a third of the casing) into the cupcake case and bake for about 12 minutes, or until well risen, golden and the centres spring back when lightly pressed. You can also insert a cocktail stick, and if dry when pulled out, your cupcakes are perfect! Transfer all cupcakes to a wire rack to cool.
6. Now prepare the filling-topping if you haven't already. Select 6 small or 3 large strawberries and cut into halves or quarters, including the green hulls, to give you 12 in total. Reserve for final decoration. Hull and chop the remainder of your strawberries and if desired sweeten to taste with a little bit of sugar and sharpen with a few drops of lemon juice. Whip the cream and remaining sugar until peaking.
7. Cut out a circle of sponge from the top of each cupcake so you end up with a small well in the centre of each cake. Fill the well with your chopped strawberries. Pipe or spoon the whipped cream on top and place a strawberry half or quarter on the top of each cupcake. Place the cut-out rounds of sponge at a jaunty angle to the side of the strawberry on top and press gently into the cream to secure.
Voila!