These cupcakes are insanely good (if I may say so myself!) - they're light, spongy, moist and packed with the flavour of fresh strawberries. They're the perfect summer cake when there is an abundance of strawberries available. It's quite hard to use a punnet of fresh strawberries in any other way than just eating them straight, but I made use of a two for whatever deal and had one punnet to eat, and another to make cakes with!
This recipe makes 24 cupcakes, using small cases - the perfect little treat (although I ate about four at a time). You can obviously use muffin cases and make fewer if you want larger cakes, just make sure you adjust the baking time and add a few minutes on (keep an eye on them to see that they're rising and browning nicely on top as a guide).
Makes 24 cupcakes
Ingredients
For the sponge:
300g strawberries
2 egg whites
1 whole egg
180g butter 200g caster sugar
2 tsp vanilla extract
250g self-raising flour
1 1/2 tsp baking powder
100ml milk
For the icing:
125g butter
300g icing sugar
2 tbsp strawberry puree
1 tbsp freeze dried strawberries
Method
1. Preheat the oven to 180C. Line two cupcake trays with cases (24 in total).
2. Wash and puree the strawberries until smooth.
3. Whisk the egg whites until fluffy; add 1 tbsp of the sugar and beat until glossy and forming peaks. Set to one side.
4. Beat the butter and sugar together until pale and fluffy. Add the whole egg and vanilla. Mix in the flour, baking powder, milk and strawberry puree (save 2 tbsp of this for the buttercream icing). Beat until combined.
5. Gently fold in the egg whites until just combined. Spoon into the cases - around a heaped tbsp for each cupcake.
6. Bake for 12-15 minutes until springy and a skewer inserted in the centre comes out clean.
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