It is time for Wimbledon and my three children, especially VG, who loves tennis, are glued to the television.
When Food24 announced the Cupcake competition, I was wondering what on earth I would make. Luckily Wimbledon started on 20 June 2011 and I knew that it will have to be strawberries and cream cupcakes.
Finding a strawberry cupcake recipe that is tasty proved to be harder than I thought. This was the third batch of cupcakes that I baked and since it is only the start of the strawberry season, strawberries are not really affordable at the moment.
Luckily I found this cupcake recipe on allrecipes.com! (I changed it a little bit)
Ingredients for the cupcakes
250g strawberries, hulled and dusted with 30ml castor sugar (leave for at least an hour)
2 eggs
250ml white sugar
80ml vegetable oil
5ml vanilla extract
375ml cake flour
10ml baking powder
a pinch of salt
60ml milk
Pre-heat the oven to 165ºC.
Line a cupcake pan with cupcake holders.
Place the strawberries into a blender and blend until the desired consistency (according to your taste). Set aside.
Beat the eggs, white sugar, oil, vanilla and strawberry puree together in a large bowl.
In a separate bowl sift the cake flour, baking powder and salt together.
Fold the flour mixture alternating with the milk a little bit at a time into the egg mixture. Mix until just combined, making sure not to over mix.
Spoon the mixture into the prepared muffin holders and fill each one about ²/³ full.
Bake for approximately 25 minutes, until the cupcakes have risen and browned. Test by inserting a toothpick into the centre of the cupcake and if it comes out clean the cupcakes are done.
Remove from the oven and cool down for 5 minutes in the pan before removing to cooling racks. Let the cupcakes cool down completely before decorating.
Ingredients for the cream frosting
250ml double thick cream
2.5ml vanilla extract
15ml white sugar
6 strawberries hulled and sprinkled with 15ml castor sugar. Stand for 30 minutes.
Place the cream, vanilla extract and sugar in a large mixing bowl and mix till combined.
Place the mixture and your electric beater’s whisks in the refrigerator and leave for 30 minutes.
Remove from the fridge and beat until soft peaks form.
Blend the strawberries into a puree and add to the cream, a little at a time, whilst beating continuously until stiff.
Use to decorate the cupcakes and add a halved strawberry on top.
I made the cupcake holders according to the instructions found in the magazine Entertaining Ideas of summer 2010.
Enjoy, whilst watching Tennis! (The tears are running because Roger Federer just lost!!)
If you want to know why strawberries and cream is popular at Wimbledon and to see more pictures of these cupcakes, go here!
