Strawberry Bliss Cupcakes
This delightful strawberry cupcake recipe combines a light and fluffy vanilla cake base filled with dried strawberry chunks, topped with a fresh and fruity strawberry frosting. These sweet treats are perfect for any occasion and are sure to impress your friends and family with their vibrant flavor and charming appearance.
— Constant Cookbook
Ingredients
- For the cake mixture:
- 100g Unsalted softened Butter
- 150g Caster Sugar
- 1/2 tsp Vanilla Extract
- 3 tbsp fresh Milk
- 2 large Eggs
- 50g Dried Strawberry Chunks
- 150g Self Raising Flour
- For the strawberry frosting:
- 100g Butter
- 250g Icing Sugar
- 225g Fresh Strawberries
Instructions
- Pre-heat the oven to 180 (160 if Fan Assisted) Put paper cases into a 12-hole cupcake tin.
- Cream the Butter and Sugar together until pale in colour, light and fluffy mixture. Slowly incorporate the Eggs, Milk and Vanilla Extract.
- Lightly fold in the sifted flour and Strawberry Chunks, making figure eight movements to keep as much air in the mixture as possible.
- Spoon Evenly into the paper cases. Bake in the pre-heated oven for 20-25 minutes or until the cakes are well risen and golden brown. Lift the cakes in their cases onto a wire cooling rack. Allow to cool fully before decorating with frosting.
- To make the frosting: Wash strawberries; hull and slice. Put the sliced strawberries in a bowl; sprinkle with the granulated sugar and toss well. Cover and refrigerate for at least 2 hours or overnight.
- Drain excess juices from strawberries. Crush or mash the strawberries.
- Beat butter until smooth, add 225g Icing Sugar and the crushed strawberries. Cream Butter, Strawberries and Icing until until frosting is light and fluffy.
- Add up to 25g of Icing Sugar as needed, until the frosting is a nice piping consistency.
Yield
Makes 12 cakes
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