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)…
- 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)
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.
- 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. 🙂