Sunday, 18 June 2017

Strawberry Shortcake Cupcakes - Recipe

 In this sweltering weather (all three days of it), cake isn't the top priority. But Summer Fete Bake Off beckoned and duty must be done. These strawberry shortcake cupcakes were inspired by ChocolateWithGrace and are a perfect summer bake. Sweet strawberries with a light creamy icing and fluffy cake inside are delicious with a cup of tea or a cheeky Pimms...




Strawberry Shortcake Cupcakes

Makes 12
Prep Time: 20 mins plus 10 mins
Cook Time: 15-20 mins

Ingredients:

For the Cupcakes:

115 g butter
200 g golden caster sugar
2 eggs
1 tsp vanilla extract
195 g plain flour
1 tsp baking powder
115 ml milk (or cream)

For the Buttercream:

115 g butter
350 g icing sugar
1 tbsp milk (or cream)
Red food colouring

For the strawberry filling:

12-15 strawberries
2 tsp white caster sugar

Method:

Heat the oven to 180 C and line a muffin tin with 12 cases.

For the cupcakes:

Beat together the butter and sugar for 2-3 minutes until light and fluffy. Add the eggs and vanilla and beat until smooth.

Sieve in the flour and baking powder and beat again until thoroughly mixed, then add in the milk/cream and keep mixing until very smooth.

Spoon the mixture into the cupcake cases, about 2/3 full. Bake for about 15 minutes, until a skewer comes out clean.

Allow to cool. If you wish, you can gently chop off the risen dome in the centre for a smoother finish.

For the buttercream:

Beat the butter for several minutes until very smooth. Sieve in the icing sugar, beating further, then add the milk/cream and keep beating until very smooth. Add a drop or so of red food colouring until you get a soft pink colour.

Using a small  palette knife or spatula, spread a small amount of buttercream over each cupcake, scraping off any excess. This gives a smooth crumb coat and prevents any strawberry juices from seeping into the cupcake.

Using a small flower nozzle, pipe the icing in a circle, starting around halfway in, and working out to the edge, then back in, but do not fill in the centre - this gives a sort of basket shape, leaving space to fill in with strawberries.



For the strawberry filling:

It's best to prepare the filling just before serving, a few hours at the most. Dice the strawberries into half centimetre pieces and spread in a flat layer on a plate. Sprinkle with the sugar and allow to infuse for about 15 minutes, and they start to release their juices. Then carefully spoon a teaspoon or so into the centre of your prepared cupcakes.

Happy Summer!




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