Sunday, 10 October 2010

Strawberry Cupcakes and White Chocolate Frosting

I'm going to be honest, baking is not my favourite thing. At the moment I am doing more baking than anything else. I'd rather make pasta or a nice main course, but I need to practice. I'm using my husband's games design company as guinea pigs for my experiments and am learning about flavour combinations and consumer expectations as a result. For instance...the strong liquorice taste of black treacle in a heavy ginger cupcake doesn't necessarily go well with a light lime frosting. (I still think it does, but the writers have spoken). I've also discovered that the Primrose Bakery book is light on flavour. Sure they look pretty as a picture, but that's no comfort if they don't taste of strawberries.

On the plus side this recipe requires the use of a food processor so I get to use the magimix!

Strawberry and White Chocolate Cupcakes
  • 225g caster sugar
  • 210g self-raising flour
  • 1 teaspoon baking powder
  • 25g cornflour
  • 125g crushed strawberries
  • 225g unsalted butter (room temperature)
  • 4 large eggs
  • 3 tblsp strawberry jam
White chocolate buttercream
  • 100g good quality white chocolate
  • 3 tablespoons of double cream,
  • 60g unsalted butter at room temp
  • 60 ml semi-skimmed milk
  • 250g icing sugar
  • 1 teaspoon vanilla essence
  1. Preheat oven to 160C
  2. Line 12 hole muffin tray with bun large bun cases
  3. Put sugar, flour, baking powder, cornflour and crushed and hulled strawberries into a food processor and pulse evenly for roughly 4 seconds.
  4. Add butter and eggs and pulse in processor for approximately 10 seconds.NB if you don't have food processor you can blend with a hand mixer, cream the butter and sugar together first and then beat in the eggs one by one. Once this is done add the rest of the ingredients and beat well.
  5. Fill the bun cases 3/4 full and bake in preheated oven for 25 mins or until golden brown.
  6. Place on cooling rack and once they are cold use a knife to make a small well in the centre of the bun.
  7. Heat approx 3 tablespoons of strawberry jam for 30 secs in a microwave and then spoon into the holes
  8. Now make the buttercream icing by using a hand whisk to butter, vanilla essence, semi-skimmed milk and (sifted) icing sugar in a large bowl (or the icing sugar goes everywhere)
  9. Break the chocolate into pieces and heat in bowl in the microwave for 30 secs, remove and stir, then reheat for a further 30 secs.  Keep an eye on the chocolate in case it burns.
  10. Add the chocolate and the cream to the buttercream icing and keep whisking with the hand mixer until smooth.
  11. Ice the cupcakes by adding a teaspoon of the icing and smoothing in a circular motion until the top of the cupcake is covered
  12. Decorate with a half a strawberry
I made this icing a bit softer than book suggested by adding less icing sugar in order to give it a 'melted' texture to imitate melted white chocolate.  As mentioned at the start, whilst the overall taste of these is sweet, this is purely down to the jam filling and frosting.  I think a good test of a sponge is if you would happily eat the sponge by itself.  Sadly this recipe fails on that score as the sponge is more like a muffin sponge and it's not sweet enough. Next time I plan on putting the white chocolate in the cake batter and the berries in the frosting. Let's see if I have more luck that way.