Strawberries and Cream Cupcakes

Strawberries and Cream!!! I only relate that to Billy and Bam Bam on Baby TV.. Thanks to my little man Axl. haha…. 
Seriously if you don’t want to be totally guilty these cupcakes are your best bet… and probably the best thing to have on a summer day!!! hey its got fruits.. it should be breakfast ! ;) 

For the cupcakes you can either use store brought strawberry jam or you can just make your own strawberry jam at home or just use fresh strawberries!!!! why not! 

Ingredients:
Homemade Strawberry Jam: 

  • Strawberries – 1/2 kilo 
  • Sugar – 100gm 
  • Lemon Juice – 1 tablespoon

Strawberry Cupcake:

  • Flour – 120gm 
  • Sugar – 100gm 
  • Butter – 100gm 
  • Eggs – 2
  • Baking powder- 1 teaspoon 
  • Vanilla Extract – 1 teaspoon 
  • Strawberry jam – 4-5 tablespoons or more if you like.. 
  • Milk – 100ml 

Whipped Cream Frosting:

  • Heavy Cream – 500ml 
  • Icing sugar – 50gm 
  • Vanilla – 1 teaspoon 

                 or

  • Store bought whipped cream or non dairy whipped cream

Method:
Strawberry Jam:

  • Wash and cut the tops of the strawberries. 
  • In a heavy bottom pan, add the strawberries, sugar and lemon juice. 
  • Cook until thickened. 
  • Let it cool, store it in a clean and sterilised bottle. It can be stored in the refrigerator for upto 2 weeks. 

Strawberry Cupcakes: 

  • Preheat the oven, line the muffin tin with cupcake liners. 
  • In a large bowl, cream the butter and sugar until light and fluffy. 
  • Add and beat in one egg at a time. Add vanilla extract. 
  • Sift the baking powder and flour into the mixture, alternating with the milk and mix well. 
  • Fold in the strawberry jam or the fresh strawberry pieces. 
  • Pour the batter into the cupcake liners to about 2/3rd of the liner. 
  • Bake for 15-20 minutes, check from about 18 minutes with a skewer to see if completely baked. 
  • Once baked, let it cool. 

Whipped Cream Frosting:

  • Chill the container and the mixer attachment in the fridge. 
  • Pour the chilled heavy cream in the chilled bowl, whip for a couple of minutes until slightly thick,  add the icing sugar and the vanilla and whip again until peaks are formed. 
  • If using the non dairy whipped cream (since finding a decent heavy cream is almost close to impossible) just pour the cream and whip until peaks are formed.

Pipe the cupcakes with the frosting and top it with a full or a slice of fresh strawberry!!! 

Leave a Reply

Your email address will not be published. Required fields are marked *