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【食譜】Strawberries and Cream Cupcakes

2015/8/3 — 10:38

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靚女博客 Claire 為了慶祝回港過暑假,特意製作非常清新的士多啤梨雲呢拿 Cupcake 。

*溫馨提示 — 食譜所標示的材料份量約為 9-12 個 cupcake 所需,讀者請按需要自行加減。

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AND THE PRODIGAL DAUGHTER RETURNS!

I kid, I kid… I always go a bit MIA when it comes to this blog but… I’ve just got other things going on in my life, yano? Ha, again, I kid. My life is pretty much nothing but studying medicine and crying about how stressful my course is.. But exams are over, results are out, and I can finally stop stressing and enjoy my summer! HUZZAH! Instead of going out and getting wasted like any other 20-something-year-old would do, naturally, I MADE CAKES! And because it’s summer, I present to you one of my favourite summer flavours – the killer strawberries and cream combo.Ohhhh lordy, isn’t this combo just the bomb.com?! To be fair, every time I hear ‘strawberries and cream’ I think of this:

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[When tennis players are asked how they eat strawberries]

Oh dear, I’m pissing myself laughing just thinking about this :’) By the by, did anyone catch the Wimbledon? I didn’t actually watch any this year – bad times. I was so-o-o rooting for King Rodge, but alas, Djokovic took the crown. Ok, enough dilly-dallying, here is my recipe for strawberries and cream cupcakes. I even overheard my mother being pleasantly surprised at how yummy these dolls are, and she’s not normally a fan of sweet things. Claire – 1, life – 0

Fluffy and delicate, these cupcakes are a basic vanilla cupcake, but it’s swirled with some gorgeous homemade strawberry goo that gives it that explosive, tangy punch that makes this cake so special. It’s also topped with a decadent whipped cream buttercream frosting. I was going to do a whipped cream topping, but I opted for something a tad heavier just to balance out the airiness of the cake itself, otherwise there wouldn’t be much texture at all to the cupcake. #beenwatchingtoomuchmasterchef

The swirls make it sound more complicated than it is. In short, when you’ve got the basic cake batter ready, dollop about 2 tablespoons of your strawberry goo in and run your spoon through it roughly. Be sure not to completely mix it in, otherwise the liquidness of the goo would disturb the consistency of the batter. Then, when you dollop a heaped dessert spoon of batter into each cupcake hole, just make sure you’re getting a bit of the strawberry goo in as well. When you find that you’ve run out of goo, just repeat the whole process again. See? Easy peasy, lemon squeezy.

What I used

For the goo

  • 400g strawberries
  • 2 tbsp caster sugar

For the cake

  • 125g unsalted butter
  • 125g self raising flour, sifted
  • 100g caster sugar
  • 2 large eggs
  • ¼ tsp baking soda
  • ¼ tsp vanilla extract
  • 2-4 tbsp of strawberry goo
  • 12 strawberries to top the cakes with

For the frosting

  • 100g butter
  • 4 tbsp double cream
  • 225g icing sugar, sifted

Preheat your oven to 170°C, and line 12 cupcake holes with liners. For some bizarre reason, I only managed to get 9 cupcakes out of this batter, but it’s the same proportions I use for a normal 12-cupcake batch, so I’m not entirely sure what went wrong there. In any case, this mix should make 9-12 cupcakes.

Make the goo: Blitz the strawberries until completely liquidised. Push through a sieve into a saucepan to get rid of the seeds. Add 2 tablespoons (or more – however sweet you want your goo to be) of caster sugar in, and heat over medium heat until it turns into a jam-like consistency. Set aside to cool completely

Make the cake: Put all the cake ingredients apart from the goo into a bowl and mix with a hand blender for about 5 minutes until the consistency is nice and fluffy. Dollop 2 tbsp of the goo into the cake mix and roughly run your spoon through without completely mixing it in. Put a heaped dessertspoonful of batter into your cupcake hole, making sure there is a swirl of strawberry goo in there. Bake at 170°C for 22 minutes.

Make the icing: Using your hand blender, beat the butter until light and fluffy. Add the whipping cream and use your hand blender again to whip it. Add half of the icing sugar in and beat until all incorporated. Add the rest of the icing sugar and beat for 5-10 minutes on a high speed until the icing is fluffy and cloud-like. I mixed some of that strawberry goo into the whipped cream, too, for some double whammy strawberry action, but that’s optional.

Cupcakes Assemble! Once your cakes are cool, swirl some of that whipped cream frosting onto the cake, and plop a strawberry on top, et voila! These cupcakes are finished! Now, tuck in.

So now, you can enjoy the epitome of summer-flavoured cupcakes. Yeeeaaahhhhhh buddy. ENJOY!

Oh, and before I sign off… Just thought I’d share that I am now a FOURTH year medical student ;) Holy moly, I’m sitting my medical finals this year! AHHHHH! Here’s a celebratory picture of me in Ljubljana to show JUST HOW EXCITED AND PROUD I AM OF MYSELF! It’s rare that I praise myself in anything (apart from cakes, obvs, cus the sh*t I bake are delicious), but I’ve worked so bloomin’ hard this year that I’m honestly so so proud of my results! Woop woop woop!

*Recipe adapted from Cupcake Jemma.

Until next time,

原刊於 Water & Bay

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