Strawberry-Cupcakes and FrostingCourse: Cakes, Bakes and PastriesCuisine: AmericanDifficulty: Medium
Soft spongy strawberry flavoured vanilla cupcakes with a topping of fresh strawberry frosting
- For the Strawberry Coulis
400 g Fresh Strawberries
125 g Castor Sugar
- For the Cupcakes
110 g Butter softened
110 g Golden Castor Sugar
2 Large Eggs
110 g Self Raising Flour
- For the ButterCream
150 g Butter Softened
300 g Icing Sugar
- Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cupcake cases.
- To Make the Strawberry Coulis
- Place the strawberries in a small saucepan and add the sugar, place over a medium heat
- Let the strawberries and sugar cookout for about 5 minutes stirring occasionally
- Using a potato masher, squash the strawberries down to a puree turn the heat down to low and let the coulis cookout for a further 15 minutes to reduce down to about half the volume, keep an eye on it and give it a stir occasionally to prevent it burning
- Set aside to completely cool
- For the cupcakes
- Beat together the softened butter and golden caster sugar, (You may want to use an electric beater here) until light and fluffy in texture.
- Whisk the eggs in a measuring jug and slowly add to the butter mixture a little at a time, beating constantly, scrape down the sides and the bottom of the bowl and at intervals.
- Once all the egg has been added, add the vanilla essence and 3 tablespoons of strawberry coulis, and beat again then by hand gently fold in the flour and a pinch of salt with a large metal spoon until just combined.
- Spoon the mixture into the cupcake cases, filling to about 2/3rds full
- Bake for around 15/20 mins or until golden brown. Test with a thin skewer, if it comes out clean they are baked.
- Leave to cool completely on a wire rack.
- For the Strawberry Buttercream
- Make sure the butter is nice and soft(not melted) and add the icing sugar and the salt.
- Combine all the ingredients by hand first to avoid a face full of icing sugar, then beat together until smooth. Now add 3 tablespoons of strawberry coulis and beat well again.
- If you want to add a little red colouring to your buttercream to make it pinker now is the time to add it and beat it in
- If you feel the buttercream is a little slack for piping, place it in the fridge for 10/15 minutes to firm up, if you feel it is a bit to firm add some more coulis or a drop of milk.
- The buttercream is now ready to either pipe or spoon onto your cooled cupcakes.
- Using a large star tube in a piping bag, fill the piping bag just over half full and twist the end, starting on the outer edge of the cupcake pipe around to the center lifting the bag as you go to give a nice tall finish.
- If you have any strawberries left, cut them in half and place half a strawberry on top for decoration