Strawberries and cream cupcake recipe
Strawberries and cream cupcake recipe
The fruit purée in the icing gives a fab yogurty flavour and makes them seem less sinful.
Preparation time: 20 minutes
Cooking time: 20 minutes
Makes 12 cupcakes
for the cakes:
175g (6oz) unsalted butter, softened
175g (6oz) caster sugar
3 large free-range eggs, beaten
175g (6oz) self-raising flour, sifted
1tsp vanilla extract
for the frosting:
400g (14oz) full-fat Philadelphia cheese
300g (10oz) icing sugar, sifted
250g (9oz) strawberries, blended to a purée
1 Preheat the oven to 180 C, 160 C fan, 350 F, gas 4 and line a 12-tin muffin tray with cupcake cases. Cream the butter and sugar together until light and fluffy, then gradually beat in the eggs, adding a little of the flour if the mixture looks like it’s about to split.
2 When the eggs have been incorporated, add the vanilla and fold in the flour. Divide the mixture between the cupcake cases and cook on the middle shelf of the oven for about 20 minutes, until they are risen and golden. Transfer to a wire rack and allow to cool.
3 Meanwhile, make the icing. Beat the cream cheese, icing sugar and strawberry purée together to form a shiny icing. Transfer to a piping bag and pipe in swirls on to the cooled cakes, then top each with a strawberry segment. Keep cool until you are ready to serve. These cakes should not be kept waiting longer than an hour. The cupcakes can be frozen un-iced for up to a month.
Per cupcake: 500 calories, 30g fat (18g saturated), 54g carbohydrate
