Wimbledon Strawberry Cupcakes!
Strawberry Sponge, Vanilla Buttercream Frosting, Freeze Dried Strawberries & Fresh Strawberries.. Perfect Strawberry Cupcakes to celebrate Wimbledon!
- Prep time
- 10 min
- Cook time
- 13 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 150 g Unsalted Butter/Stork
- 150 g Caster Sugar
- 3 Medium Eggs
- 150 g Self Raising Flour
- 150 g Strawberry Jam
- 150 g Unsalted Butter ((room temp))
- 350 g Icing Sugar
- 2-4 tbsp Double Cream
- 1/2T tsp Vanilla Extract
- 12 Strawberries
- Freeze Dried Strawberries
Instructions
- 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.
- 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 about 20-30 seconds on a Medium Speed – it really doesn’t take too long, you don’t want to overheat it!.
- 3
Add in the strawberry jam and briefly beat again so the mixture is smooth and the jam is spread throughout!
- 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.
- 5
Once the cakes are cool, make the frosting – beat the softened Butter until smooth – this can take a couple of minutes.
- 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!
- 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!
- 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!