Cupcakes are sort of what stared all this baking I do. I’ve always enjoyed baking, from when I was little, but the first time I made some really pretty cupcakes I thought – this is a lot of fun, I could do this. People love having their own individual cake, especially when they look good and taste even better.
These are particularly adorable looking cupcakes, that would actually work pretty well for Valentines Day with their little strawberry heart on top, but for me they are my Wimbledon cakes. I was going to hold off on posting these for another week or so, to coincide with the tennis starting, but as they are one of my favourite strawberry recipes I had to share them this week.
I found this recipe online a few years ago and it has been a hit every time it’s been baked. For me, the star of the cake is the icing, but be careful, it’s the kind of icing you could accidentally eat way too much of and feel extremely ill. However, in moderation it you will come to no harm!
Getting everything prepped before you get going will make this recipe a breeze.
Blitz up the strawberries to make puree. Strawberry puree tastes as good as it looks, leftovers are fun to eat/drink.
The egg yolks can be saved to make the pastry cream for the strawberry tarts coming up soon!
I used a piping bag to ice these and topped with a sliced strawberry.
recipe from Sprinkes via Martha Stewart
1 cup strawberries (to be used in the cakes and the icing)
1 1/2 cups plain flour
1 tsp baking powder
1/4 tsp salt
1/4 cup milk
1 tsp vanilla
115 g butter
1 cup sugar
1 large egg
2 large egg whites
pinch of salt
2 cups icing sugar
1/2 tsp vanilla
Preheat the oven to 170 degrees C. Line cupcake tray with cases of your choice, set aside.
Puree the strawberries. Add 1/3 cup of puree to a jug.
In to the jug also add the milk and vanilla, set aside.
In a large mixing bowl whisk together the flour, baking powder and salt, set aside.
In a small bowl lightly beat together the egg and egg whites, set aside.
In a stand mixer, or in a bowl with a hand mixer, beat the butter until pale and fluffy. Slowly add in the sugar and beat until fully incorporated and light in colour and texture.
Slowly beat in the eggs.
Mix in on low the flour and liquid mixtures alternately, starting and ending with the flour. Be careful not to over mix.
Divide the mixture between 10 cases and bake for 22-25 minutes, until they are slightly springy to touch and a skewer comes out clean.
Leave to cool in the tin for 10 minutes before removing to a wire rack to cool completely.
For the icing:
Beat the butter and salt until pale and soft.
Gradually add the icing sugar and beat until fully incorporated and fluffy in texture.
Add 3 tablespoons of the reserved strawberry puree and the vanilla, mix until just blended.
Either pipe of spread the frosting on the cakes.