As much as I regret this fact, it's a fact, I never eat fruit. Okay well that's dramatic but I'll definitely say rarely. The only fruit I actually enjoy are strawberries, especially in the Summer. So I made these Sweet, creamy delicious cupcakes for a little gathering with my friends.
Oh and they're just called strawberries and cream, it's in fact vanilla buttercream frosting on top, not cream. Even more delicious I think but of course, you could use cream on top if desired!
These cupcakes are so soft and fluffy and sweet, I ate like three by themselves while they were cooling down , that just proves it!
225g Caster Sugar,
210g self raising flour, sifted,
1 teaspoon baking powder
125g fresh strawberries, hulled and crushed
225g unsalted butter at room temp
4 large free range eggs
1.preheat the oven to 160(fan)/180'C/350'C/gas mark 4 and line a muffin tray with cupcakes cases (about 12)
2.Put the sugar, baking powder, cornflour, and crushed strawberries into a food processor. Pulse until mixed. Add the butter and eggs and process. I f you are using an electric hand mixer, cream the butter and sugar together first, beat in the eggs, one by one, and then add the remaining ingredients and beat well.
3.Carefully spoon the mixture into cupcake cases , filling them about two thirds full and bake in the oven for 25 minutes. The cupcakes will be relatively moist even when cooked.
4.Remove from the oven and leave to cool in tins for around 10 minutes before moving to a wire tray.
5.Once cooled, core the cupcakes and spoon a teaspoon of strawberry jam inside.
110g Unsalted butter, at room temp
60 ml semi skimmed milk,
1 Teaspoon vanilla extract
500g Icing sugar, sifted
1.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 again until smooth and creamy.
Yup! that easy!