Strawberry Cupcakes
Easy
Now if there ever was a showstopper cupcake this would be it! Keelings Strawberry Cupcakes are so delicious. Making the most of Irish strawberry season these cupcakes really pack a punch. They would be ideal for any occasion. Sponsored by Keelings
PREP IN
20 MIN
COOK IN
28 MIN
SERVE
12
Strawberry Cupcakes
Easy
PREP IN
20 MIN
COOK IN
28 MIN
SERVE
12
Introduction
Now if there ever was a showstopper cupcake this would be it! Keelings Strawberry Cupcakes are so delicious. Making the most of Irish strawberry season these cupcakes really pack a punch. They would be ideal for any occasion. Sponsored by Keelings
Ingredients
- For the cupcakes
- 150g unsalted butter, very soft
- 150g caster sugar
- 150g self-raising flour
- 1½ tsp baking powder
- 3 eggs, lightly beaten
- 3 tbsp milk
- 1 tsp vanilla extract
- ½ punnet strawberries, calyx removed & diced
- For the strawberry coulis
- ½ punnet strawberries, rinsed & calyx removed
- Squeeze lemon juice
- For the buttercream
- 225g unsalted butter, softened
- 375g icing sugar, sifted
- 2 tsp vanilla extract
- ¼ tsp salt
- 1 tbsp hot water
- Strawberry coulis
- Extra strawberries to decorate
Method
- 1. Pre-heat oven to 180°C / 160°C fan and line a muffin tin with 12 cupcake liners.
- 2. Place all of the ingredients except the strawberries into a large bowl then beat with an electric mixer just until smooth. Scrape down the sides of the bowl as needed.
- 3. Add the diced strawberries and fold through.
- 4. Spoon the batter evenly between the cupcake papers in the prepared muffin tin.
- 5. Bake in the pre-heated oven for 25-28 minutes until a toothpick inserted into the centre of a cupcake comes out clean.
- 6. Leave to cool for 5-10 minutes in the muffin tin, then remove cupcakes and leave to cool completely on a wire rack.
- 7. For the strawberry coulis, purée the strawberries in a blender then pour into a small saucepan.
- 8. Add a squeeze of lemon juice then cook over medium heat until reduced by half. Stir often.
- 9. Set aside to cool completely.
- 10. For the buttercream, beat the butter until smooth and light in colour.
- 11. Add the icing sugar, vanilla, salt and hot water then beat on low speed until frosting becomes creamy.
- 12. Add the cold strawberry coulis and mix well.
- 13. To decorate the cupcakes, fill a large piping bag with the strawberry buttercream fitted with a large piping tip of your choice (we used a star nozzle).
- 14. Pipe a swirl of buttercream on top of each cupcake then decorate with a strawberry half.
