Strawberries and Cream Cupcakes
Is there anything better than freshly picked strawberries in summer? I’m not sure there is! Whether you’re eating them straight out of the punnet or smothering them in cream, the delights just never cease. However, sometimes I go a bit over board, especially at a Pick Your Own, and end up with waaay more strawberries than we could ever consume before they go a bit bad. There are still loads of possibilities once your berries are past their best and if you’ve bought to many I have an Extra Nibble coming up for you soon too that will give you an idea to deal with those.
I found myself in this situation the other day when I had tonnes strawberries that were starting to go downhill, so I thought I would make some cupcakes to use them up! The filling in these cupcakes is a bit like jam and I made it in a similar way in order to use up that fruit. So if you fancy these cupcakes but only have jam to hand, you can go ahead and use that instead.
You Will Need:
For the filling:
50g Caster Sugar plus 2tbsp
For the Cake:
175g Self-Raising Flour
125g Unsalted Butter
175g Caster Sugar
2 Large Eggs
For the cream Topping:
150 ml Double Cream
4 tbsp Icing Sugar
You want to start with the filling because it needs to cool before you add it to the cakes. Chop up your strawberries into quarters and pop them in a saucepan.
Add the 50g sugar and stir together.
Leave this for around fifteen minutes, when you come back to it you will see the strawberries will have started to break down slightly.
Turn on the heat and keep stirring every now and then whilst bringing to the boil. You need to boil this mix up until all the strawberries are really soft and starting to break down.
Turn the heat off and blend the mix until smooth with no lumps (I did this with a stick blender and ended up covering myself in hot strawberry sauce so please be careful! Ha!). Return to the saucepan if you’ve removed it and add the two tablespoons of sugar. Heat this up again until it has thickened and darkened in colour and then leave it to cool.
Now, onto the cupcakes! As usual, you need to start by creaming together your butter and sugar until its nice and smooth.
Lightly beat your eggs together and then add them gradually, beating between each addition. Then add the flour and the milk and mix that in too.
Line a cupcake tin with cupcake/muffin cases and, using a tablespoon, distribute half of the cake mix into them.
Take your cooled strawberry mix and use a teaspoon to scoop some up and put a little blob on top of the cake mix that you’ve put into the cases. It helps if you make a little dip in the mixture first to keep it there.
Use the remaining cake mix to cover up the jammy blob, trying to keep in in the middle whilst you do so.
Put your cakes into a preheated oven at 180C and bake for about 20 minutes until they are nice and golden and they spring back when lightly pressed with your finger. Cool your cupcakes on a wire rack.
Once your cupcakes are cooled, you can add the cream topping. Pop the cream in a bowl, add your icing sugar which will sweeten the cream up and then whisk, either by hand or otherwise, until you have a voluminous mix that has soft peaks.
You can just use a spoon to put this on top of the cakes but I used a piping bag to make it a bit neater. I put the cream in a piping bag and just snipped off the end.
Then I squeesed the cream out, keeping the tip close to the cake so that the cream spread out nicely.
You can then top this off with another one of your strawberries to create a nice, summery topping.
And there you have it. Lovely strawberries and cream cupcakes which, when cut open, will ooze a jammy strawberry centre.
What could be better on a drizzly summer afternoon with a cuppa? Or in the sun if it happens to be out, get out there and enjoy a cake in the garden!
I hope you give these a go and enjoy them, please let me know if you do.