Wimbledon cupcakes

12 servings Prep: 20 mins, Cooking: 25 mins
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The ultimate combination of strawberries and cream.

By Food24 July 09 2012
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Ingredients (14)

250 g strawberries — hulled and dusted with 350ml castor sugar
2 g eggs
250 ml white sugar
80 ml vegetable oil
50 ml vanilla — extract
375 ml flour — cake
10 ml Baking powder
salt — just a pinch
60 ml milk
For the icing:
250 ml cream — double thick
2.5 ml vanilla — extract
15 ml white sugar
6 strawberries — hulled and sprinkled
castor sugar
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Pre-heat the oven to 165ºC.

Line a cupcake pan with cupcake holders.

Place the strawberries into a blender and blend until the desired consistency (according to your taste). Set aside.

Beat the eggs, white sugar, oil, vanilla and strawberry puree together in a large bowl.

In a separate bowl sift the cake flour, baking powder and salt together.

Fold the flour mixture alternating with the milk a little bit at a time into the egg mixture. Mix until just combined, making sure not to over mix.

Spoon the mixture into the prepared muffin holders and fill each one about ²/³ full.

Bake for approximately 25 minutes, until the cupcakes have risen and browned. Test by inserting a toothpick into the centre of the cupcake and if it comes out clean the cupcakes are done.

Remove from the oven and cool down for 5 minutes in the pan before removing to cooling racks. Let the cupcakes cool down completely before decorating.

Place the cream, vanilla extract and sugar in a large mixing bowl and mix till combined. Place the mixture and your electric beater’s whisks in the refrigerator and leave for 30 minutes.

Remove from the fridge and beat until soft peaks form. Blend the strawberries into a puree and add to the cream, a little at a time, whilst beating continuously until stiff.

Decorate the cupcakes and add a halved strawberry on top.

Reprinted with permission of Pink Polka Dot. To see more recipes, click here.

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