Posted on

Strawberries and Cream Cupcakes

Strawberries and cream cupcakes recipes two different varieties whipped cream or clotted cream and fresh strawberry sauce, by Kerri Awosile

It’s about time I did another creative lifestyle post and what better project than some ‘strawberries and cream’ cupcakes to celebrate two of my favourite weeks in the calendar – Wimbledon. I’ve created not just one but two recipes for you (aren’t I nice?) so you can either take your pick and make your favourite or live a little and whip up a batch of both!

Strawberry Cupcakes With Whipped Cream Icing

Using real strawberry powder these cupcakes have a deep pinky/brown colour and a surprising but delightful taste. Topped off with some whipped cream and a fresh strawberry for that traditional strawberries and cream combination – they feel indulgent but totally appropriate for a fortnight of ‘SW19’ tennis.

Makes 6 very large cupcakes or 10 standard cupcakes.

Strawberry cupcakes with whipped cream icing and fresh strawberries perfect for wimbledon tennis, recipe by Kerri Awosile

Ingredients

For the cupcakes:

110g Unsalted Butter

110g Caster Sugar

2 Medium-Large Eggs

85g Self Raising Flour

25g Freeze-Dried Strawberry Powder*

Pinch of Salt

10ml (2tsp) Milk

For the icing:

150ml Whipping Cream

150g Icing Sugar

+ Fresh Strawberries to garnish

*Can blitz whole freeze-dried strawberries into a powder if can’t buy ready powdered.

Mixing up strawberry cupcake, recipe by Kerri Awosile

Method

To make the cupcakes:

As this is quite a small batch, I used a strong electric hand whisk – but this could just as easily be made in a food processor or mixed by hand.

Preheat oven to about 180 degrees Celsius/160 degrees Celsius for Fan/ 350 degrees Fahrenheit/ Gas Mark 4.

Start by whisking the butter until soft then add the caster sugar and whisk until pale and fluffy (tip: for a really good cake mix – whisk longer than you think).

Sift the flour, strawberry powder and salt together in a bowl, then add one medium spoonful to the butter mix to help prevent curdling when you add the eggs next.

Beat the eggs with a fork, then very gradually add about one third to the butter mix – whisking well as you go. Add another spoonful of the flour mix and another third of the beaten egg, gradually – keep whisking well. Add one more spoonful of the flour mix and the remaining egg, then whisk until completely combined and fluffy.

Carefully fold in the rest of the flour mix until just combined and mixed through. Try not to over beat the mixture or you will lose the fluffy texture in your finished cake. Then gently stir through the milk to loosen the mixture slightly.

Space your cupcake cases (or muffin cases if, like me, you want to make huge cupcakes) out in a cupcake tin and spoon the mixture evenly between them.

Bake in the preheated oven for 30-35 minutes until springy to the touch and brown on top (they will oddly look a bit like chocolate cake on top once baked – weird, I know!). *Edit: this was the time it took to bake large muffin sized cupcakes – standard size cupcakes would probably take 20-25 minutes.*

Cool in the tin for 5 minutes then place on a wire cooling rack to cool completely.

To make the icing:

This couldn’t be easier – simply whisk the whipping cream and icing sugar together in a bowl until fluffy, light, and forming peaks.

To decorate:

Make sure the cupcakes are completely cool. Then, using a piping bag and large piping nozzle, pipe the whipped cream icing onto each cake – and place a single fresh strawberry on top. Ta-da, the first of two ‘strawberries and cream’ cupcake recipes!

How to decorate the strawberry cupcake with whipped cream icing and fresh strawberry, perfect for Wimbledon, by Kerri Awosile

Strawberry Chunk Cupcakes With Clotted Cream Icing And Fresh Strawberry Sauce

A bit like a cake version of the traditional English scone, these cupcakes have chunks of strawberry through the mix and are topped with a clotted cream icing, home-made strawberry sauce, and a fresh strawberry. If these aren’t worthy of a tennis champion, I don’t know what are? Probably best not to think about how many calories you’ll need to burn on the court after eating a couple, mind you!

Makes 6 very large cupcakes or 10 standard cupcakes.

Strawberry Chunk Cupcakes with clotted cream icing, strawberry sauce, and fresh strawberries, recipe by Kerri Awosile

Ingredients

For the cupcakes:

110g Unsalted Butter

110g Caster Sugar

2 Medium-Large Eggs

110g Self Raising Flour

Pinch of Salt

15-20g Freeze-Dried Strawberries

10ml (2tsp) Milk

For the icing:

150g Clotted Cream

200g Icing Sugar

For the sauce:

Approximately 175-200g Fresh Strawberries

15ml (1tbsp) Water

15g (1tbsp) Caster Sugar

+ Fresh Strawberries to garnish

How to make fresh strawberry sauce, recipe by Kerri Awosile

Method

To make the cupcakes:

Again, I used a strong electric hand whisk – but you could use a food processor or mix by hand.

If you’ve not already done so – preheat oven to about 180 degrees Celsius/160 degrees Celsius for Fan/ 350 degrees Fahrenheit/ Gas Mark 4.

Whisk the butter until soft, then add the caster sugar and whisk until pale and fluffy (same tip applies: whisk longer than you think).

Sift the flour and salt together in a bowl, then add one medium spoonful to the butter mix to help prevent curdling when you add the eggs next.

Beat the eggs with a fork, then very gradually add about one third to the butter mix – whisking well as you go. Add another spoonful of the flour and another third of the beaten egg, gradually – keep whisking well. Add one more spoonful of the flour and the remaining egg, then whisk until completely combined and fluffy.

If your freeze-dried strawberries are already in little pieces – good for you – you can skip this step. If your freeze-dried strawberries are whole (as mine were) then, using a sharp knife, cut them into small chunks. You’re aiming for raisin or peanut size here, not dust – so be careful.

Add the strawberry chunks and remaining flour to the butter and egg mix and carefully fold together until just combined and mixed through. Try not to over beat the mixture or you will lose the fluffy texture in your finished cake. Then gently stir through the milk to loosen the mixture slightly.

Space your cupcake cases (or muffin cases) out in a cupcake tin and spoon the mixture evenly between them.

Bake in the preheated oven for 30-35 minutes until springy to the touch and golden brown on top. *Edit: this was the time it took to bake large muffin sized cupcakes – standard size cupcakes would probably take 20-25 minutes.*

Cool in the tin for 5 minutes then place on a wire cooling rack to cool completely.

To make the icing:

Just as simple to make as the whipped cream icing but slightly more care is needed to prevent the clotted cream from splitting.

Whisk the clotted cream and icing sugar together in a bowl until fluffy and combined. There is a bit of an optimum here – you want to whisk it until it forms peaks but then stop or it tends to split.

Don’t worry if it does split a little – it should still taste good but will look and feel a bit grainy. You can try putting the icing in the fridge to firm up a little and then carefully whisk it again if you want – but providing it can hold a peak it’s not that big of a deal.

To make the sauce:

Wash and cut the fresh strawberries in half and add to a saucepan with the water and sugar.

Gently heat until boiling, then simmer for about 10 minutes – stirring often. The strawberries should soften and start to breakdown (help the sauce along by crushing the strawberries with your spoon).

Remove from the heat and allow to cool.

Using a clean sieve, press the strawberry mixture through to a bowl.

Once you think you’ve pressed all of the liquid through and you are just left with the thick pulp – scrape the bottom of the sieve (where the mixture comes out) into the bowl, as this will have the best thick part of the sauce, and discard the pulp.

Stir the sieved mixture to create a smooth sauce.

To decorate:

Make sure the cupcakes are completely cool. Then, using a piping bag and large piping nozzle, pipe the clotted cream icing onto each cake.

Using another piping bag with the tip cut off – drizzle the strawberry sauce across each cake. Then finish by placing a single strawberry on top. Second ‘strawberries and cream’ cupcake recipe…tick!

How to decorate a strawberry cupcake with clotted cream icing, strawberry sauce, and fresh strawberry, by Kerri Awosile

There you have it – two different ‘strawberries and cream’ cupcakes to enjoy whilst watching that yellow ball fly back and forth in the tournament. If you liked these recipes you might also want to try making my Marshmallow Crispies.

Oh, and please note: because these cakes use fresh strawberries and cream they need to be stored in the fridge if you aren’t going to eat them immediately. They should keep in the fridge until the next day (providing the cream you use has a good date) – alternatively you can store the undecorated cupcakes in an airtight contain for a couple of days before making the icing (and sauce) fresh, and decorating just before serving.

 

Undecorated strawberry cupcakes, recipe by Kerri Awosile

How to make a strawberry cupcake with fresh cream icing, Kerri Awosile

How to make a strawberry cupcake with clotted cream icing, Kerri Awosile

Strawberry coloured cupcake by Kerri Awosile

Strawberry chunk cupcake with clotted cream icing and strawberry sauce being eaten with fork, Kerri Awosile