Strawberries and cream

Strawberries and cream

By
From
Cupcakes
Makes
24
Photographer
Georgia Glynn Smith

Ingredients

Quantity Ingredient
225g unsalted butter, softened
225g caster sugar
pinch salt
1 vanilla pod, seeds only
or 1 tablespoon vanilla extract
4 medium eggs
240g self-raising flour
300g fresh strawberries, finely diced
60ml Plain syrup, strawberry variation
Mascarpone frosting, vanilla variation

Method

  1. Preheat the oven to 175°C and line two 12-hole muffin trays with cupcake cases.
  2. Place the butter, sugar, salt and vanilla in a mixing bowl and cream together until pale and fluffy. Whisk the eggs lightly in a jug and slowly add to the butter mixture while beating quickly. If the mixture starts to separate or curdle, stop adding the egg and beat in 2–3 tablespoons of flour to rebind the mixture. Once all the egg has been added, sift in the flour and fold until just combined.
  3. Place a teaspoonful of the mix into the bottom of each case, then fold the strawberries into the rest of the batter. Using a piping bag or tablespoon, fill the cases until two-thirds full. Bake for 20–22 minutes, depending on your oven. The tops should be lightly browned and spring back to the touch. If in doubt, insert a knife into the centre of each; it should come out clean.
  4. Once cooked, let rest for a few minutes outside of the oven. Brush the tops with syrup while they are still warm. Remove from the trays and leave to cool completely on a wire rack.
  5. To decorate, use an ice-cream scoop to top the cupcakes with a spoonful of the fridge-cold vanilla mascarpone frosting and top with half a strawberry.
Tags:
Peggy Porschen Parlour
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