It’s strawberry season! And I have just found where I can get 1kg of those beautiful red berries for 5 euro at a Keelings farm shop just north of my place. Strawberry cupcakes with cream has become a favourite over the years. Believe it or not, I’m not really a sweets person so I really like the more delicate, fresh sweetness of these. This week I made them for the last day of one of the sewing classes I teach as a “thank you for taking a chance on me.” I am incredibly appreciative of people who let me try something new with them. This class took that chance and excelled in so many ways. If you have someone to thank and have access to strawberries, I’d recommend these!
Strawberries and Cream Cupcakes
(makes approximately 16)
Preheat oven to 175C.
- 80 g butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 2 cups flour
- 1 tablespoon baking powder
- 3/4 cup milk
- 3/4 cup chopped strawberries
Using an electric mixer, beat butter and sugar until light and fluffy. Beat in egg and vanilla. Beat in flour, baking powder, salt and milk. With a spatula or wooden spoon, fold in the strawberries. Fill each muffin cup 2/3 full with batter. Bake for 18 minutes or until done (lightly press on the top and if it springs back it is done). Let cool completely before topping with cream.
- 1 cup fresh cream (whipping cream)
- 2 tablespoons icing sugar
- 1/2 teaspoon almond extract
Beat together just until it holds its shape (stiff peaks). Be careful to not over beat though. Pipe onto cooled cupcakes.
Garnish with a slice of strawberry.