Apologies for my absence last week! As expected with the upcoming house move, I was packing. But this week, I really felt the need to bake! I’ve done some packing too of course. And now I am exhausted. Zzz. I shall have to put my feet up and enjoy one of these beauties.
With the sun coming out more and more frequently these days, I felt I needed a real summery treat for this week’s bake. And what could be more summery than strawberries and cream?
I have adapted this recipe from one I found online here – it looked like a good bake but when I have made cakes with fresh fruit in before, I have found that the fruit can sometimes lose it’s taste, so I decided to add a tablespoon of strawberry jam for a bit of extra strawberry yumminess. I also popped in a couple of drops of red food colouring to give the sponge just a hint of pink – they just look a bit more *strawberry* that way!
I debated making a strawberry buttercream, but decided against it. I didn’t want a strawberry overload. So these became strawberries and cream, topped with a generous swirl of smooth, fluffy vanilla buttercream. It’s a great compliment to the gentle strawberry taste of the sponge.
The sponge itself is so soft and light, with a lovely mild strawberry taste – because of the real fruit, it’s not an artificial taste. If you wanted, you could add more jam or more strawberries for more flavour, but I would take some of the sugar out if you start adding more jam as you might run the risk of the cakes ending up too sweet.
The batter makes 12 large cupcakes, but because they’re not too sweet or heavy, you can easily devour one with a cup of tea, or maybe a lovely chilled glass of Pimms! Oh yes, I can imagine they would go wonderfully with a glass of Pimms…
Ahem. Anyway. I hope you enjoy the taste of summer in these delicious strawberry cupcakes! Mmm…
Makes 12 large cupcakes
- 140g butter, room temperature
- 150g caster sugar
- 3 eggs
- 220g self-raising flour
- 1/4 teaspoon salt
- About 4 medium sized fresh strawberries, chopped into small pieces
- 1 tbsp strawberry jam
- Red food colouring (optional)
- Preheat the oven to 180°C and line a 12 hole muffin pan with cases
- Cream together the butter, jam and sugar until light and fluffy, then beat in the eggs one at a time
- Sift the flour and salt into the bowl, then fold into the mixture. Carefully fold in the strawberry pieces. Spoon the mixture into the prepared cases
- Bake for about 25 minutes until the tops spring back when touched. Leave to cool, then ice with a batch of classic buttercream
I have another summery bake to share with you lovely lot next week, something super simple to fit in around the packing of course! We get our keys next Saturday so I’m not sure when I’ll be able to post for a few weeks while we get the internet sorted out in our new house – I will still be able to update on Facebook and Twitter though, so keep an eye on those pages for news!