Strawberries and cream cupcake recipe
Bake these gorgeous summer berry
cupcakes for your next teatime get-together
- Makes 12
- Prep time 20 mins
- Cooking time 20 mins
- Total time 40 mins
- Calories 500 per serving
- Freeze yes
- Prepare ahead yes
Ingredients
for the cakes:
- 175g (6oz) unsalted butter, softened
- 175g (6oz) caster sugar
- 3 large free-range eggs, beaten
- 175g (6oz) self-raising flour, sifted
- 1tsp vanilla extract
for the frosting:
- 400g (14oz) full-fat Philadelphia cheese
- 300g (10oz) icing sugar, sifted
- 250g (9oz) strawberries, blended to a purée
Preparation
- Preheat the oven to 180 C, 160 C fan, 350 F, gas 4 and
line a 12-tin muffin tray with cupcake cases. Cream the butter and sugar
together until light and fluffy, then gradually beat in the eggs, adding a
little of the flour if the mixture looks like it’s about to split.
- When the eggs have been incorporated, add the vanilla
and fold in the flour. Divide the mixture between the cupcake cases and
cook on the middle shelf of the oven for about 20 minutes, until they are
risen and golden. Transfer to a wire rack and allow to cool.
- Meanwhile, make the icing. Beat the cream cheese, icing
sugar and strawberry purée together to form a shiny icing. Transfer to a
piping bag and pipe in swirls on to the cooled cakes, then top each with a
strawberry segment. Keep cool until you are ready to serve. These cakes
should not be kept waiting longer than an hour. The cupcakes can be frozen
un-iced for up to a month.
