Strawberry Cupcake Dreams

Strawberry CupcakesMy li’l girl loves pink. So naturally, her favourite food flavouring is strawberry.

One evening, while asleep, the girl says, “I want strawberry cupcakes.” We teased her about it the next day. She thought it was funny too.

A couple of nights later, she sleep talks again saying, “Strawberry cupcake. I want strawberry cupcake!”

Seeing as I’ve never ever made strawberry cupcakes in my life, I kinda felt like those messages were hints for me. Well, sort of. In any case, I knew I just had to oblige.

So, I hunted for the perfect recipe. I looked and looked. And, I couldn’t be quite sure about which recipe will be best.

Then, somehow, I came across something called Scout’s Cupcakes (I forget where now). People swore they’re the best cupcakes ever. That’s how I knew I had to give it a go. And so I did. Now, I’m one of those people praising this cupcake recipe. I love it. It’s so simple — and absolutely yummy!

That’s why I decided to use this as my basis for my strawberry cupcake recipe. Here’s how Scout’s Cupcake Recipe gets a twist of strawberry (which was also partly based from another strawberry cupcake recipe I found on Martha Stewart’s site, I think)…

Cupcake Ingredients:

  • 2 eggs
  • thickened cream
  • 1 teaspoon vanilla essence
  • 3/4 cup caster sugar
  • 1 cup self-raising flour
  • 2/3 cup frozen strawberries, thawed (I think you can use fresh strawberries too, but I’ve only ever used the frozen variety because I read somewhere that it works better)

Strawberry CupcakesHow To Bake/Prepare:

Step 1: Preheat over to approximately 160-180 degrees. Line a 12-cup muffin tin with cupcake liners – and set aside.

Step 2: Puree the strawberries in a blender or food processor. Adding a bit of water might help. This should make about 1/3 cup of puree. Add more strawberries, if necessary. Halve the portion. Set aside the other half for the frosting.

Step 3: Into a 1-cup measuring cup, place two eggs. Then, fill the cup with thickened cream up to the top. Place the mixture in a big mixing bowl.

Step 4: Beat the mixture for one minute using electric mixer or beater.

Step 5: Add vanilla essence and caster sugar. Then, beat for 3 minutes.

Step 6: Sift in the self-raising flour and fold in to the mixture.

Step 7: Place the mixture in to the 12 patty cups.

Step 8: Bake in the over until light golden and cakes spring back when lightly touched in the centre. This may take about 12 to 15 minutes.

Step 9: When ready, leave to cool for a few minutes before frosting.

Strawberry CupcakesIngredients for the Butter Icing/Frosting:

  • 5 oz (150g) unsalted butter – softened
  • 8 oz (250g) confectioners (icing) sugar
  • 1 tsp vanilla
  • 2 tsp hot water
  • the leftover pureed strawberry

How to Make the Frosting:

Step 1: Beat the butter and sugar together using an electric beater or mixer.

Step 2: Once combined well, add the vanilla and water. Beat until smooth and creamy.

Step 3: Add the pureed strawberry. Mix well.

Step 4: Start frosting when your cupcakes are cool enough!

Hope you enjoy this too! As you can see here, I also made another batch of strawberry cupcakes for my son’s birthday party this year. I added a pre-made edible icing topping with the Cars character on it. It was a hit!

And yes, the li’l girl definitely loves her strawberry cupcakes. Nice to be able to make some of her dreams come true when I still can. :-)

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