Donal Skehan's Strawberries & Cream Cupcakes
Strawberries and cream in a cupcake? It's a heavenly recipe to try this weekend.
Published 16/08/2015 | 02:30
Strawberries and cream are the quintessential summer treat - but why stop there? These strawberry and cream cupcakes combine my love for the traditional summer treat with the ever-popular cupcake. And if you ask me, it's a match made in heaven!
Makes 10-12 cupcakes
You will need
175g self-raising flour
110g caster sugar
1 tsp baking powder
2 large eggs
110g butter, softened
For the strawberries and cream buttercream:
150g butter, softened
½ tsp vanilla extract
275g icing sugar, sifted
4 tbsp good quality strawberry jam
200g fresh strawberries, halved
Preheat the oven to 180°C (350°F), gas mark 4 and line the bun tray with paper cases. In a large bowl, combine all the dry ingredients. Make a well in the centre of the bowl then break in the eggs and add the butter. Using an electric hand mixer, beat all the ingredients together until combined. Pour in half the milk and beat again until combined. You are looking for the batter to be light and creamy. Add the rest of the liquid if you need it - you may not.
Divide the batter evenly among the paper cases and bake in the oven for 15-20 minutes or until firm and light brown on top. Allow the cupcakes to stand for a minute before transferring to a wire rack to cool.
To make the buttercream frosting, beat the butter and vanilla extract together in a bowl until light and fluffy then add the icing sugar, a little at a time, until it is all incorporated and the mixture is smooth. Pass the jam through a sieve to remove any lumps and ripple through the buttercream. Spoon the frosting into a piping bag fitted with a nozzle and pipe onto cakes or swirl on with an off-set spatula. Top with some fresh strawberries and enjoy!
Sofie’s Wild Strawberries
Growing your own berries is so worth it. My wife loves to plant wild strawberries in our garden and they are so low maintenance some even consider them a weed! The berries are super sweet and smaller than those in a shop, but a small plant will supply you with berries all summer long.
Summer Berry Compote
If you have a glut of strawberries left at the end of the summer, a great way to use them up is in a berry compote. Add 500g of ripe strawberries, 4 tbsp of caster sugar, 2 tbsp of lemon juice and a vanilla pod to a saucepan and heat until the sugar dissolves. Cook the strawberries until they become dark and syrupy. Cool and store in a fridge for up to two weeks. Serve with yoghurt, granola and some fresh berries for a perfect summer breakfast.
With a background in farming and teaching, husband and wife team David and Martina Burns definitely took a chance when they created Richmount Cordials back in 2013. A couple of years and 920 elder saplings later, and a couple of years later, their elderflower cordial has won multiple accolades as well as hoards of foodie fans. Add it to sparkling water, cocktails or even pour it, undiluted, over ice-cream for something a little different! We served it to our guests at our wedding in June and it went down a treat.