Monday, 30 April 2012

Strawberry and Cherry Cupcakes

Sounds berrilicious to me! These super moist cupcakes are the ones to complete your saturday afternoon. 
Its such a shame the cream started melting when I finally had the time to photograph them - I couldn't resist them! 

Smothered and jam with chewy glacé cherries and topped with a hint of cream, I'm definitely making these again!

Personally, I think that these dainty cupcakes look great on its own. However, you can add some crushed raspberries to the whipped cream to give an even berrier taste and decorate it with an extra raspberry! 

Anyway, here's the recipe:

Strawberry and Cherry cupcakes

50g seedless strawberry jam - or raspberry!
50g glacé cherries
125g unsalted butter, softened
100g caster sugar
2 medium eggs
1 tbsp milk
150g self-raising flour, sifted

300ml whipping cream
50g icing sugar, sifted
crushed raspberries (optional)

1. Preheat oven to 190C/170C fan oven/Gas 5. Line 9 paper muffin cases in a 12 hole tin.
2. Chop up the cherries with kitchen scissors finely and mix with the jam. 
3. Whisk the butter and sugar with an electric whisk, or beat with a wooden spoon until pale and creamy. Gradually whisk in the eggs and milk until just combined. 
4. Fold in the flour until just combined, then carefully fold in the jam mixture to get a "marbled" effect. Being careful not to over mix the batter, divide the batter among the cupcake cases. 
5. Bake for 20 minutes until golden and risen. Leave it to cool in the tin for 5 minutes and then transfer to a wire rack to cool completely.
6. For the decoration, whip the cream and icing sugar until stiff peaks form. If adding crushed raspberries, carefully fold it in. 
7. Using a star nozzle, fill a piping bag with the cream and pipe swirls onto each cupcake and decorate with a raspberry if you wish.

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