Strawberry & Cream Cupcakes Recipe


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(Cupcake Mixture)
1 ¼ cup. flour
1 cup sugar
¾ cup butter, softened
3 eggs, lightly beaten
½ tsp. vanilla
1 tsp. baking powder

(Strawberry Filling)
1 pint strawberries
¼ cup sugar
1 tsp. gelatin
2 tsp. hot water

(Whipped Cream)
1 cup heavy cream
1 tsp. gelatin
1 tbsp cold water
1 tbsp. icing sugar
1 tsp. vanilla essence

Prepare a silicone baking pan with 12 cups or 12 silicone cups. Place softened butter and sugar into a bowl and cream together well (about 2 minutes). Add in beaten eggs a little at a time, beating slowly between each addition. Add vanilla, sift in flour, baking powder and mix together for another minute. Spoon batter into prepared pan approximately 2/3 full. Place the pan in the middle rack of your oven and bake for approximately 18-20 minutes at 160 degrees, or until a toothpick inserted comes out clean. Remove the pan from the oven and let sit for a few minutes before removing the cupcakes from the tins and placing them on a wire rack to cool.

To make the filling: Puree strawberries into a paste. Keep 12 strawberries to decorate the top. In a small bowl, mix the gelatin and sugar with hot water until is has dissolved. Let it cool, then add the strawberry paste and mix to combine. Once the mixture starts to gel, give it little mix. Cut a small hole in the center of each cupcake and dig out with a spoon. Fill the hole with the strawberry filling. To make the whipped cream topping, dissolve the gelatin with the cold water and allow to cool. Then beat the cream with an electric mixer just until traces of the beaters can be seen in the cream. Slowly pour the cool gelatin mixture into the cream while still beating. Add the vanilla, and beat just until soft peaks start to form. Spoon the whipped cream into a piping bag and pipe over the top of the cupcakes. Sprinkle chocolate bits or shavings over the top of the whipped cream to decorate. Top with a fresh strawberry

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