At last, here are the cupcakes from what seems so long ago. Right now strawberries are stupidly cheap and so I have made three batches of these cupcakes to take advantage of the fresh berries. This recipe is from the YouTube video channel The Scran Line. Nick has so many new and unusual cupcake ideas that I could just work my way through them all year. I don't think I am as inclined to use tall buttercream frostings, as they are difficult to transport sometimes, and I tend to prefer more cake than frosting.
His method is a little different, but the cupcakes are delicious and it makes at least 24, which is a huge batch. You can definitely halve the recipe and I have done that very successfully. The recipe says to put the diced strawberries into the base of the paper case and then scoop the batter on top. I decided that I liked the berries to be mixed in, as when I removed the paper cases after the cupcakes were baked, there was a squooshy strawberry base and some of the berries stuck to the paper. You can choose whichever method you like. These will keep for about 2 days in the fridge, but they are best eaten soon after they are baked and I piped on the cream and decorated them just before they were eaten. I found freeze dried strawberries in the baking section and if you can't find them, I also used some extra finely diced berries and some fancy pink sprinkles.
Strawberries & Cream Cupcakes makes 24
- 429g plain flour
- 3 tspn baking powder
- 165g caster sugar
- 1/2 tspn salt
- 375ml milk
- 125ml vegetable oil
- 125g butter, softened
- 2 tbspn (40ml) Greek yoghurt
- 1 tspn vanilla extract
- 2 large eggs
- 2 punnets strawberries
- 2-4 tbspn (40-80ml) strawberry jam
- 2-4 drops red food colouring
- 600ml whipping cream, very cold
- 1 tspn vanilla extract
- 1 tspn caster sugar, if you like
- freeze dried strawberries
- fresh strawberries, finely diced
- fancy pink sprinkles
Preheat the oven to 180*C or 160*C fan-forced. Line your muffin trays with paper cases. Prepare your berries by washing and hulling them and then chop into a fine dice, about 1/2cm.
Put the dry ingredients into the mixer bowl and mix on the lowest speed for about 2 minutes. Then add the softened butter and again mix on a low speed until the mixture resembles breadcrumbs.
Combine the wet ingredients: milk, oil, eggs, yoghurt and vanilla, in a container, and whisk together. with the mixer on low, slowly pour the wet ingredients into the dry and beat until they are fully combined. Scrape down the bowl to check for any dry ingredients left, and then mix for a final 20 seconds.
At this point you should fold in the jam and food colouring, if you are using it. The recipe says to put about 2 tbspn of the chopped strawberries into the base of the paper cases and then I always use an ice-cream scoop to measure out the batter evenly.
When I used this method I found the cupcakes had the dreaded Mary Berry "soggy bottom".
So instead I folded the strawberries in along with the jam and food colouring and then just put one scoop of the batter into the paper cases.
Bake for 25-30 minutes.
I always swap and rotate my trays half way through. Leave the cupcakes in the tin for just a few minutes so they are easier to handle and then cool completely on a rack. Once they are cold, place in an airtight container and maybe in the fridge if the climate is warm and you are not eating them until the next day.
When you are ready to serve, whip the cream (and vanilla and sugar if you like) until stiff peaks form, and then pipe or spoon the cream onto the top of each cake and top with the freeze dried berries. I put a little bowl of each topping next to the cupcakes and then people could choose one, or all, of the toppings!!!
Thank you Nick for a marvellous recipe, and as a bonus, I can eat these cupcakes as they have no chocolate, orange, grapefruit or coffee.