Strawberry cupcakes recipes
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Candlebridge Bakery Strawberry Magic Cupcakes with Strawberry & Coconut Frosting
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Strawberry & Polenta Cupcakes
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Strawberry Cupcakes
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Candlebridge Bakery Strawberry Magic Cupcakes with Strawberry & Coconut Frosting
by candlebridgebakery
Views 2698, Added Thu Apr 14 2011
Tips
**My Star Tips** 1. Make sure your eggs and butter are at room temperature before you start your baking! 2. You can substitute white, milk or dark chocolate shavings for the coconut for that extra indulgence!
Ingredients
- THE CUPCAKE - DRY INGREDIENTS
- 8oz Self Raising Flour
- 2 Tablespoons Nestle Coffee Mate Powder Cream
- 1oz Vanilla Sugar
- 2 Teaspoons Baking Powder
- 3oz Castor Sugar
- ~ DAIRY INGREDIENTS
- 3oz Butter (Room Temperature)
- 2 Large Farmhouse Eggs (Room Temperature, beaten)
- 4 Tablespoons Warm Milk
- 1 Tablespoon Corn or Sunflower Oil
- 1 ½ Tablespoon Strawberry Essence
- 1 Teaspoon Red or Pink Food Coloring
- ~ TRADITIONAL BUTTERCREAM FROSTING
- 10oz Icing Sugar (Sieved)
- 3oz Melted Unsalted Butter
- 1 Teaspoon Liquid Food Glycerine
- 2 Tablespoons Liquid Glucose Syrup
- 1 ½ Tablespoon Strawberry Essence
- 2 Tablespoons Freshly Boiled Water
- 2 Tablespoons Cold Milk
- 3oz Sweetened Coconut
- 1 tablespoon Red Colouring
Method
- Making The Cupcakes:
- 1. First of all, we place our paper cups in our cupcake tin and set them aside for later.
- 2. Using an electric mixer, begin by creaming the soft butter & castor sugar together until it is very smooth and creamy
- 3. Now add the corn oil, strawberry essence, food colouring and warm milk until your mix is very creamy indeed.
- 4. In a little jug, beat the two eggs and pour in just half the quantity into the sugary mix and continue mixing
- 5. In a separate bowl, sieve the flour, powdered cream, vanilla sugar and baking powder together and mix it gently together.
- 6. Using a tablespoon at a time, begin to fold in the sweetened flour into the sugary mix and then add the remainder of the beaten egg and continue to fold in the rest of the flour until your batter is creamy and smooth.
- 7. Now is the time to pre-heat your oven to 180oC while your batter is relaxing for a few minutes
- 8. Using a tablespoon of the batter, spoon it into each paper cup and then using a teaspoon, spoon the batter into the paper cups.
- 9. Place your cakes on the middle shelf of your pre-heated oven and bake for exactly 17 minutes.
- 10. Remove from the baking tin and allow to cool before preparing the frosting!
- Making the Buttercream Fondant Frosting
- 1. Using an electric mixer, cream together the icing sugar and melted butter.
- 2. In a separate jug, add the strawberry essence, glycerine, milk, food colouring, boiling water and liquid glucose (in this order, the hot spoon will ensure the liquid glucose to slip easily off the spoon) and mix well together until the liquid glucose has dissolved.
- 3. Now add the contents of the jug to the creamed butter & icing sugar and mix until very very smooth, thick and creamy, adding extra icing sugar if you feel you need to.
- 4. Allow the frosting to settle for a few minutes before using it and then spoon it over each cupcake, making sure that you cover each cupcake first before spooning extra frosting over so it's nice and high and devilishly indulgent!
- 5. Sprinkle the sweetened coconut liberally over each of the cakes!
- *Original Recipe by L. Shannon, The Candlebridge Bakery & Soup Kitchen, Ireland. April 13 2011*
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Add commentIngredients
- CUPCAKES
- 5oz unsalted butter softened
- 5oz Golden caster sugar
- ½ lemon zest grated
- 3oz polenta
- 3 eggs beaten
- 5oz plain flour
- 1 tsp baking powder
- 1 tbsp milk
- 5 oz Strawberries. hulled and cut into chunks
- ICING
- 5 oz icing sugar
- 3 Strawberries. hulled and roughly chopped
- 6 strawberries halved for decoration
- lemon juice
Method
- Line a 12 hole muffin tin with paper cases
- Preheat oven to 180C/fan 160C/Gas 4
- In large bowl cream together butter, sugar and lemon zest till pale and fluffy
- Add polent and continue to whisk till combined
- Beat in eggs a little at a time
- Sift in flour and baking poder then fold in quickly with a large spoon until have thick batter which may look lumpy
- Stir in the milk to loosen
- Gently fold in chopped strawberries
- Divide mixture between paper cases and bake for 20 mins or until golden, risen and springy
- Cool for a few mins then place cakes on wire rack to cool completely.
- Peel cases off cakes
- Sift icing sugar into large bowl
- Place chopped strawbs in bowl with 1 tsp lemon juice and mash with fork till pulpy
- Push through seive over the icing sugar (only need a few drops)
- Stir in more lemon juice until you have a thick yet fluid paste. Dip the top of each cake into the icing then top immediately with a strawerry half
- Leave to set
Be the first to comment
Add commentIngredients
- 225g plain flour
- 2tsp baking powder
- a pinch salt
- 100g caster sugar
- 1 medium egg
- 125g plain yogurt
- 125ml milk
- 75g butter
- STRAWBERRY SAUCE
- 1 punnet Strawberries
- to taste Balsamic
- to taste caster sugar
- to taste lemon
- BUTTERCREAM
- 200g icing sugar
- 100g Butter
Method
- 1. Put the flour, baking powder, salt and caster sugar in a large bowl and whisk lightly to aerate and combine.
- 2. Mix the egg, yoghurt, milk and melted butter together in a jug. Pour them into the dry ingredients and mix lightly, stopping as soon as everything is combined – it’s essential not to over-mix or you’ll get dense, cakey muffins.
- 3. Spoon a some mixture into each muffin case and top with a generous ½ teaspoonful of lemon curd. Add a final spoonful of muffin mixture to encase the lemon curd and three-quarters fill the cases.
- 4. Bake in an oven preheated to 180°C/gas mark 4 for about 30 minutes until golden brown. Transfer to a wire rack to cool.
- 5. Crush the strawberries with the sugar, balsamic and lemon juice and push through a sieve.
- 6. Crack the cupcakes open at the top and spoon in some of the strawberry puree.
- 7. Whip the icing sugar and butter together with an electric whisk until light and fluffy, mix in as much of the strawberry sauce as you can without making the mix too wet.
- 8. Macerate the strawberry segments in the sugar and balsamic and leave for 20 mins.
- 9. Once the cupcakes are cool pipe on the buttercream and spoon over some macerated starwberries and juice.
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1 Comments
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Add commentTeam MyDish Thu Apr 14 2011 • Reply
This is a fabulous recipe - love the detail in the method - so helpful when baking the cupcakes for the first time. Carol has been on the search for the ultimate cupcake and this is a worthy contender that’s for sure. By the way in your tips you mention that the eggs and butter should be a room temperature – why do you say this – does it affect the outcome of the cupcakes?