I came across a competition to create a new cupcake flavour for the Hummingbird Bakery. After a bit of research into their range I decided to create a Strawberry Cupcake. I know it might not be the most exotic or exciting cupcake, but sometimes the nice simple flavours are the best. It took 3 attempts to achieve a recipe I was pleased with. I hope you will enjoy it and fingers crossed on the competition :)
Strawberry Cupcakes with Mascarpone Buttercream Icing
4 large eggs
1 teaspoon vanilla extract
200g caster sugar
250g frozen strawberries
200g good quality self raising flour
90g strawberry gelatin powder (like Hartley's gelatin sachets but I actually
used Osem Strawberry Flavour Quick Jel Dessert Mix)
500g icing sugar
1 teaspoon vanilla
chopped fresh strawberries and pecans for garnish
Preheat oven to 180C /Gas Mark 4/ 160C Fan Oven
Combine butter and sugar in the bowl of an electric mixer and mix on high speed until very light and fluffy, at least 5 minutes.
Break eggs into a small bowl. Add vanilla extract and whisk together. Add the egg mixture to the butter and sugar mixture a very little bit at a time blending well after each addition.
Combine flour and gelatin into a bowl and blend together.
Pour frozen strawberries into a food processor or blender and puree strawberries.
By hand gently fold in the flour gelatin mixture and pureed strawberries into the butter egg mixture. Fold in just until combined, don't overwork the mixture.
Spoon into muffin size cupcake cases.
Bake until lightly browned and a toothpick or cake tester inserted in the centre comes out clean. Mine took 25 minutes.
Top with Mascarpone Buttercream Icing and garnish with fresh chopped strawberries and pecans.