I always remember my Mum making cupcakes when I was little for when we came home from school and they were generally plain or with currants in them. They were never covered in buttercream or any sort of icing and my sister and I would always enjoy one while waiting for our tea (dinner)!
I have decorated these cupcakes with vanilla buttercream, homemade strawberry jam and fresh strawberries.
Pre-heat the oven to 180 degrees centigrade (160 fan) then place 12 cupcake cases in a muffin tin.
In the bowl of a stand mixer put the butter and sugar.
Then beat until light and fluffy. It is worth taking time with this stage and making sure the butter is lovely and light in colour and nice and fluffy as you will get a much better rise in the cakes. Also scrape down the butter from the edges if it is stuck to the side to make sure the butter and sugar is fully mixed.
Next add the vanilla extract. Then add the eggs one at a time ensuring they are fully incorporated before adding the next one.
Finally add the flour and baking powder and mix until you cannot see the flour any longer.
Divide the mixture between the 12 cupcake cases.
Bake in the pre-heated oven for 20-25 minutes or until a skewer comes out clean. Leave to cool completely on a wire rack.
To make the buttercream put the butter in the bowl of a stand mixer with a whisk attachment and whisk until light and fluffy.
Add the sieved icing sugar and vanilla extract and mix again.
Then add the milk as needed to make a soft icing and keep whisking until light and fluffy.
Put the icing into an icing bag with a star nozzle.
Remove the middle of the cake and fill with the strawberry jam. You can use the tool like in the photo below or just use a teaspoon to hollow out the middle.
Starting at the outside of the cake pipe towards the middle. Repeat for each cake.
Top with a fresh strawberry and sprinkle with sieved icing sugar to finish.
Vanilla & Strawberry Cupcakes
Sarah’s servings: 12
Sarah’s skill: Easy 🍰
Baking time: 20-25 minutes
Ingredients:
Cakes:
180g Soft unsalted butter
180g Caster sugar
3 Large eggs
1/2 tsp Vanilla extract or paste
180g Self Raising flour
1/2 tsp Baking powder
Icing:
100g Soft unsalted butter
200g Sieved icing sugar
1/2 tsp Vanilla extract
2-3 Tbsp Milk
12 tsp Strawberry jam 12 Fresh strawberries
Method:
Pre-heat the oven to 180 degrees centigrade (160 fan).
Place 12 cupcake cases in a muffin tin.
In the bowl of a stand mixer put the butter and sugar and beat until light and fluffy.
Next add the vanilla extract.
Then add the eggs one at a time ensuring they are fully incorporated before adding the next one.
Finally add the flour and baking powder and mix until you cannot see the flour any longer.
Divide the mixture between the 12 cupcake cases.
Bake in the pre-heated oven for 20-25 minutes or until a skewer comes out clean.
Leave to cool on a wire rack.
To make the buttercream put the butter in the bowl of a stand mixer with a whisk attachment and whisk until light and fluffy.
Add the sieved icing sugar and vanilla extract and mix again.
Then add the milk as needed to make a soft icing and keep whisking until light and fluffy.
Put the icing into an icing bag with a star nozzle.
Remove the middle of the cake and fill with the strawberry jam.
Starting at the outside of the cake pipe towards the middle. Repeat for each cake.
Top with a fresh strawberry and sprinkle with sieved icing sugar to finish.
Sarah’s extra slice……
I used Wilton cupcake cases.
I prefer vanilla bean paste for this recipe but vanilla extract will work just as well.
I used my homemade strawberry jam for this recipe but you can buy some instead!