Strawberry Cupcakes
Ingredients
Decorations
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Freeze Dried Strawberries
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12 Strawberries
Vanilla Buttercream
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2 tsp. Vanilla Extract
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4 tbsp. Double Cream
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350 g Icing Sugar
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150 g Unsalted Butter (room temp)
Cupcakes
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150 g Strawberry Jam
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150 g Self Raising Flour
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3 Medium Eggs
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150 g Caster Sugar
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150 g Unsalted Butter/Stork
Method
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01Preheat your oven to 170C/160CFan and Line a 12 Hole Muffin Tray with Large Cupcake Cases/Muffin Cases, or a flat tray with the Iced Jems baking cups.
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02Cream together the Butter and Caster Sugar with an electric beater till smooth – add in the Beaten Eggs and Flour and beat again for about 20-30 seconds on a Medium Speed – it really doesn’t take too long, you don’t want to overheat it!
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03Add in the strawberry jam and briefly beat again so the mixture is smooth and the jam is spread throughout!
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04Spoon into your Cases evenly and Bake in the oven for 18-20 minutes or until cooked through! Leave to cool on a wire rack.
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05Once the cakes are cool, make the frosting – beat the softened Butter until smooth – this can take a couple of minutes.
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06Add in the Icing Sugar 1/3 at a time, making sure the sugar is fully incorporated until moving on! I use my KitchenAid for Frostings as the machine can make it so much lighter and fluffier!
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07Once all of the Sugar is in the Frosting mix, keep on beating the Frosting but add the Vanilla, and then the Cream 1 tbsp at a time till you reach your desired consistency! I usually use about 3 spoonfuls!
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08Decorate your cupcakes how you like, I used a Large Closed Star tip to pipe on my buttercream, and then sprinkled on my freeze dried strawberries, and then added my fresh strawberry on top! – and ENJOY!
