Ref: 501
Heading: Bread & Baking
Cuisine: British & Irish
Food Type: Vegetarian
No of Portions: 12
Change no of portions required to :
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Ingredients & Prep
125 g
self-raising flour
125 g
butter unsalted soft
125 g
caster sugar
2 egg med
2 tbsp
sparkling white wine
1 pinch
salt
Topping
12 strawberries hulled
375 g
icing sugar
150 ml
sparkling white wine
150 g
butter unsalted soft
2 tbsp
double cream
1 tsp
Vanilla bean paste
Method
Step 1
Pre-heat the oven to 170'C.
Step 2
Place strawberries in a bowl & marinate with the sparkling wine (larger amount) for an hour.
Step 3
Place sugar & egg into a bowl, with a food mixer or electric hand mixer beat together until pale yellow (10 mins), add butter, salt & fold with a silicon spatula, add flour & fold in to form a combined smooth mixture. (use wine from strawberries).
Step 4
Place the number of paper cupcake cases to the portion number selected, then with a spoon or piping bag fill cases equally, place each filled cases into muffin tray holes & bake for 8 mins take out tray & turn it 180° & place back in for another 8 mins, keep you eye on the cakes & remove when light golden brown on top, take out cases from the tray, place on a cooling rack.
Step 5
In the meantime make the topping by putting the icing sugar, butter, cream & vanilla in a bowl then mix with a electric hand mixer or a food mixer into a smooth thick butter icing, if it gets to loose put in the fridge to firm up.
Step 6
Cut a hole the size of a strawberry in the top of the cupcakes, then place a marinated strawberry in each one.
Step 7
Top each cupcake with the topping by either pipe (best) or spoon & cover each one.
Suggestion & Tips
Eat the same day as the strawberry will make the cake wet after a while.