Happy Saturday everyone! What are you up to this weekend? Today i’m busy in the kitchen. I’m baking cakes for my friend Finn, for her dance school to sell tomorrow. I’ve mentioned before about Finn, she’s an incredible world class Irish Dancer, i’m completely blown away every time I see her dance. How the heck does she get her legs to do that!?
The cakes have got a long way to travel in the Hong Kong heat tomorrow, so its been tricky figuring out what will get to the end without melting away! I’ve gone for fruity muffins and simple cupcakes. Fingers crossed they all make it!
These strawberry cupcakes are just the sort of simple thing I have in mind.
With Wimbledon and Ascot just a few weeks away, my mind is firmly fixed on strawberries. Whatever the weather, when these pinnacles of the British sporting and social calendar takes place, the brits can be trusted to crack out the strawberries and pretend like its summer! I forget just how much I like strawberries until theres a fresh punnet in the fridge, and I find myself wanting to bake them into everything.
These strawberry cupcakes are deliciously fruity and fresh.
The strawberry taste comes from both fresh strawberries, and strawberry yoghurt. The yoghurt plays a double role, also helping to keep the crumb tender. The chunks of fresh strawberry stay juicy, resulting in delicious little strawberry bites scattered throughout the cakes.
I’ve topped them with a simple cream cheese buttercream, and a heck load of sprinkles. The fresh strawberries in the cake mean that you don’t get a huge rise out of the cupcakes, so they’re the perfect surface to be loaded up with sprinkles.
If you were feeling slightly more sophisticated then you could pipe on buttercream, or even freshly whipped cream, and top with a few elegant slices of strawberry.
(makes 12 cupcakes)
for the cupcakes
115g white caster sugar
130g plain flour
2 teaspoons baking powder
140g strawberry yoghurt
for the cream cheese frosting
140g cream cheese
160g icing sugar
Preheat the oven to 180C/350F.
Line a 12 hole muffin tin with paper cases.
Cream together the butter and sugar until light and pale.
Beat in the flour, baking powder and eggs.
Wash and hull your strawberries. Roughly chop them, them mash them into a rough puree. You could use a food processor for this if you have one. I used a potato masher and a fork. You’re looking to still have some larger lumps of strawberry in your puree.
Stir in the strawberry puree and the strawberry yoghurt.
Divide the mixture between the cupcake cases.
Bake for 15 – 20 minutes.
Transfer to a wire rack and cool completely.
To make the buttercream, beat together the cream cheese and butter until very soft and smooth.
Sift in the icing sugar and mix together until well combined.
Using a palette knife, spread the buttercream onto the cupcakes. Fill a shallow bowl with sprinkles. Drip the iced cupcakes into the sprinkles until the buttercream is completely covered.