As Wimbledon is on at the moment which my grandparents enjoy watching and as I also owed them a visit, I thought I would make them some strawberries and cream cupcakes. The double cream in replace of milk in the butter icing is really noticeable and the strawberry puree, made from fresh strawberries is really satisfying to make. This was another idea I got from Pinterest and then conveniently a YouTuber called Cupcake Jemma had made these on her channel. I stuck to my trusty all-in-one Mary Berry cupcake recipe and added the strawberry puree and cream to the butter icing going by the recipe on the YouTube channel.
100g softened butter
150g self-raising flower
150g caster sugar
2 large eggs
3 tablespoons strawberry puree
For the puree
400g (one punnet) strawberries – set aside 12 small strawberries if you want to use them for decoration
2 tablespoons sugar
For the icing
100g softened butter
225g icing sugar
2 tablespoons double cream
2 tablespoons strawberry sauce
1) Preheat the oven to 16/Fan1600c/Gas 4 and line a 12 hole muff tin.
2) Cut the tops off the strawberries and blitz the strawberries in a food processor until they are completely liquidised. Strain through a sieve into a saucepan, pushing through any extra juice with a spoon, leaving behind the pulp and seeds. Stir in the sugar and bring to the boil. Once the puree reaches boiling point, leave on a very low heat to simmer for 20 minutes then set aside.
3) Mix all the ingredients together (leaving out the puree) into a bowl and beat until smooth. When the mixture is smooth, add three tablespoons of the puree. (You can use jam here if you prefer.) Rather than mix it in, which will change the consistency of the batter, scoop a little bit of the sauce up when you transfer it into the muffin cases, this way you’ll get a marble effect and little pockets of jam in each cake.
4) Bake in the oven for 20-25 minutes, until the cake springs back when you press it or a skewer comes out from the centre of a cake clean.
5) Transfer the cakes onto a wire rack to cool. In the meantime, make the butter icing; beat the butter for 3-5 minutes then add in the icing sugar a little bit at a time, and then the cream until the icing it light and fluffy. As with the cake batter, add two tablespoons of the strawberry sauce to the mixture and ripple it through rather than mixing it in completely.
6) Ice the cakes however you like, I chose a star nozzle in a piping bag and topped them with strawberries.
These cupcakes are so yummy and ideal for a summery afternoon or barbecue. For another fruity cupcake, you can find the recipe for piña colada cupcakes here, enjoy! x