Strawberry Cupcakes

Strawberry Cupcakes PT23M https://img2.recipesrun.com/201907/2019/1023/43/9/913137/300x200x90.jpg Strawberry Sponge, Vanilla Buttercream Frosting, Freeze Dried Strawberries & Fresh Strawberries... Perfect Strawberry Cupcakes to celebrate! 12 servings Ingredients: Freeze Dried Strawberries 12 Strawberries 2 tsp. Vanilla Extract 4 tbsp. Double Cream 350 g Icing Sugar 150 g Unsalted Butter (room temp) 150 g Strawberry Jam 150 g Self Raising Flour 3 Medium Eggs 150 g Caster Sugar 150 g Unsalted Butter/Stork

01 Information

Grade easy
Serving 12 servings
Calorie 449 Kcal
Prep Time 10 Mins
Cook Time 13 Mins
Total Time 23 Mins

02 Ingredients

Decorations
- Freeze Dried Strawberries
- 12 Strawberries
Vanilla Buttercream
- 2 tsp. Vanilla Extract
- 4 tbsp. Double Cream
- 350 g Icing Sugar
- 150 g Unsalted Butter (room temp)
Cupcakes
- 150 g Strawberry Jam
- 150 g Self Raising Flour
- 3 Medium Eggs
- 150 g Caster Sugar
- 150 g Unsalted Butter/Stork

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03 Method

Step 1

Preheat your oven to 170C/160CFan and Line a 12 Hole Muffin Tray with Large Cupcake Cases/Muffin Cases, or a flat tray with the Iced Jems baking cups.
Step 2

Cream together the Butter and Caster Sugar with an electric beater till smooth – add in the Beaten Eggs and Flour and beat again for about 20-30 seconds on a Medium Speed – it really doesn’t take too long, you don’t want to overheat it!
Step 3

Add in the strawberry jam and briefly beat again so the mixture is smooth and the jam is spread throughout!
Step 4

Spoon into your Cases evenly and Bake in the oven for 18-20 minutes or until cooked through! Leave to cool on a wire rack.
Step 5

Once the cakes are cool, make the frosting – beat the softened Butter until smooth – this can take a couple of minutes.
Step 6

Add in the Icing Sugar 1/3 at a time, making sure the sugar is fully incorporated until moving on! I use my KitchenAid for Frostings as the machine can make it so much lighter and fluffier!
Step 7

Once all of the Sugar is in the Frosting mix, keep on beating the Frosting but add the Vanilla, and then the Cream 1 tbsp at a time till you reach your desired consistency! I usually use about 3 spoonfuls!
Step 8

Decorate your cupcakes how you like, I used a Large Closed Star tip to pipe on my buttercream, and then sprinkled on my freeze dried strawberries, and then added my fresh strawberry on top! – and ENJOY!

04 Author

Ellie

1078 Recipes

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