Sorry it took so long for me to upload this post, I’ve been having issues transferring my photos from my camera memory card to my computer.
So a few weekends ago I was home alone and got extremely bored so I decided to make cupcakes. We had some strawberries in the fridge as well as cream cheese, so I thought: Perfect combo! I divided this recipe so that I got like three cupcakes out of the batch because, well, I wasn’t about to gulp down 12 of them on my own. That’s just not healthy. But I’m gonna post the whole recipe for you 🙂
Also, I’ve decided to stop writing both US and metric measurments, because well, the conversion gets a little iffy sometimes and if you want it converted, it’s pretty easy to just Google for a converter. Hope that’s OK. Feel free to comment if you feel otherwise.
Makes twelve regular sized cupcakes
120 grams plain flour
140 grams caster sugar
1.5 teaspoons baking powder
40 grams softened, unsalted butter
pinch of salt
120 millilitres whole milk
0.5 teaspoons vanilla extract
1 organic egg (my preference)
12 large strawberries, chopped into small pieces
1 tablespoon corn flour (corn starch)
Cream Cheese Frosting
300 grams sifted icing sugar
50 grams softened, unsalted butter
125 grams cold cream cheese
zest of 1 lime
SMALL pinch of salt
Preheat your oven to 170 degrees Celsius (325F)
Beat the flour, sugar, baking powder, salt and butter into a mixer with the paddle attachment on low until you get a sandy consistency and everything is combined.
Pour in the milk and vanilla and turn the mixer up to medium speed and mix until everything is well combined. Then add the egg and continue mixing untill everything is well incorporated.
Mix the chopped strawberries with the corn flour in a separate bowl until the berries are coated. This is to seal in some of the liquid the berries release whilst being cooked so that the cupcakes don’t become too mushy.
Divide the batter between the cupcake cases in your muffin tin and bake for 20-25 minutes. A skewer should come out relatively clean. Leave them to cool slightly in the tin (this is to ensure they don’t lose their shape) and them move them onto a cooling rack. Do not frost until they’re completely cooled or the frosting will become a melted mess.
While the cupcakes are cooling, you can make the frosting.
Start by beating the sugar and butter in a freestanding mixer with the paddle attachment on medium-slow speed until combined. Then add the cold cream cheese and lime zest, continue beating until it comes together and is well mixed. Then turn the speed up to medium-high and mix for at least 5 minutes. Do not overbeat, cream cheese frostings has a tendency to quickly become runny.
Frost your cooled cupcakes with the frosting and decorate with sliced strawberries or whatever else you prefer.