Tuesday, 24 May 2016

Recipe - Strawberry & clotted cream cupcakes





Summer is upon us and it is soon to be strawberry picking time - which I love - really reminds me of sunny days as a child, down the local fruit farm with my family. It is a tradition I have carried on with my own children now too.

The past few years we've also grown our own in the garden which is really satisfying to do!

These vanilla cupcakes ooze old fashioned home made runny jam when cut into, and the clotted cream frosting on top gives it a real Cornish afternoon tea taste to die for.

A real taste of British summertime.








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Strawberry & clotted cream cupcakes
With the oozing fresh strawberry jam centre, these cupcakes really are a true taste of summer!
Ingredients
  • 175g Unsalted butter, room temp
  • 175g Caster sugar
  • 175g Self raising flour
  • 3 Eggs, large
  • 1.5 tbsp Baking powder
  • 0.5 tbsp Vanilla extract
  • 227g tub Clotted cream
  • 250g Icing sugar
  • 250g Fresh strawberries
  • 125g Granulated sugar
  • 2 tbsp Lemon juice
Instructions
1. Preheat the oven to 180c and line a 12 hole muffin tray with cases.2. Cream the butter and caster sugar together then slowly stir in the eggs. Add the flour, baking powder & vanilla extract and mix thoroughly.3. Spoon into 12 cases and bake for 20-25 minutes. Set aside to cool.4. Meanwhile, to make the jam: purée and sieve the strawberries (You don't have to sieve but I prefer no bits. You can also just mash the strawberries if you prefer your centre to be more chunky.) Put in a pan with the sugar and stir. Place the pan on the hob and bring to the boil. Add the lemon juice and simmer for 10-15 minutes, stirring regularly. Pour the jam into a jug and place in the fridge for 15-30 minutes to cool down and set just a little. The jam will still be fairly runny after this time. It is supposed to be. It will run just enough into the cake and ooze out when you bite into it! 5. Whilst the jam is cooling, use a cake corer or teaspoon to create a hole in the middle of each cupcake.6. Pour in the cool jam mixture to each hole and cover the top with the cake bit that came out of the cake corer.7. To make the frosting simply mix the clotted cream with the icing sugar. Spoon into a piping bag and put in the fridge for 10 minutes. 8. Pipe swirls onto the cakes and top with a fresh strawberry slice.
Details
Prep time: Cook time: Total time: Yield: 12 cupcakes

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