Strawberries and Cream Cupcakes

385702_3625171994122_15302220_n-300x224Cupcakes can take inspiration everywhere you go I had the idea of making this one came to me when I was having a Famous-cold-drink-that-i-can’t-nominate in Famous-coffee-shop-that-i-can’t-nominate and I thought “A nice cupcake would be great with it!”

This cupcake has the particularity of having a strawberry jam filling and real strawberry on top to help to balance between the treat and the healthy eating!

To bake 12 pieces of heaven you’ll need:

  • 175 gr Self raising flour sifted
  • 150 gr Softened salted butter
  • 150gr of caster sugar
  • 3 eggs
  • 1 teaspoon of vanilla extract

For your Icing:

  • 250 gr of softened  unsalted butter (I usually use lurpack unsalted butter because is whitest butter I’ve found in UK until now!)
  • 250 gr of icing sugar
  • 1 teaspoon od vanilla extract
  • A strong pink Food colouring (Gel or liquid is the best for this recipe)
  • A few spoons of strawberry jam
  • 12 really nice strawberry to decorate your cakes

Preheat your oven at 180 degrees.

Beat together the eggs and the sugar until you have a nice smooth  cream. Add the butter and the vanilla for the cakes and mix until it’s all blended in. Fold in the flour and beat it until it’s again nice-fluffy-smooth-pale! Scope the mixture in 12 cupcake cases held in a muffin tin. The perfect amount of mixture is a ice-cream scoop full (1 cm under the edge of the case). Bake your cakes for 25-30 minutes at 180 degrees. Until the surface is nicely golden and the cakes are soft, but stable at touch.

While you pretty cakes are cooling down inebriating you with their amazing smell you need to start your icing.

For the icing you really need an electric beater or you can quit your gym membership, you won’t need it anymore if you can do it without the electric beater. Cream the butter wishing very vigorously, add the vanilla and 50 gr of icing sugar at the time. Once all the sugar is in make sure your icing is fluffy. When happy with the results add 5/6 drops of food colouring and go up and down for 4 or 5 times with a fork. This should create the shades we are looking for.With a small sharp knife dig a hole in the center of your cakes, it has to be large enough that you could put your finger in it (don’t put your finger in thou!!) and fill the holes with the Strawberry jam with a piping bag without a nozzle in, and with a small hole. Put the icing in a piping bag with the largest nozzle you can find and pipe it on you cupcake.

As a prefect finishing put your washed fresh strawberry on top after you’ve cut the leaves. Do this stage only if you are eating the cakes straight away, otherwise the strawberries would have a reaction with the fat of the buttercream and start dripping! Just add the Strawberries when you have to eat them!

Buon appetito Diego XOXO

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