Wimbledon is upon us one again and as I write this, Andy Murray has gotten through the first round. Can he do it this year??
Anyway, on a cakey related theme, I was thinking what could I make to sit and eat whilst watching Wimbledon? The obvious choice was to do something with strawberries and cream, as that is synonymous with tennis. And I’m all about being obvious – so strawbs and cream it was.
I had seen a recipe that used sour cream in cupcakes and thought that would be nice, along with a centre squadge of cream – making them double cream cupcakes. (The middle squadge I used is actually a cream substitute – Dream Topping – it holds it’s shape better than real cream in the centre. In the States I would suggest using Cool Whip. DO NOT use ‘squirty’ cream in a can – it will deflate!!) And on top, a rich strawberry buttercream frosting. Here goes – it’s a lengthy one;
Cupcakes (adapted from Anne Burrell; Food Network):
250g plain flour
2 teaspoons baking powder
Pinch of salt
170g unsalted butter – softened
375g granulated sugar
1 ½ teaspoon vanilla extract
180ml sour cream
Sachet of Dream Topping - prepared
Frosting (adapted from Americanfood.about.com):
110g unsalted butter - softened
450g Icing Sugar
1 teaspoon vanilla extract
Pinch of salt
100g chopped strawberries (save tops for decoration)
Yield: Makes 12 cupcakes
Preheat your oven to 180oC. Place cupcake liners in a 12 cup pan.
In a bowl, whisk together the flour, baking powder and salt. Set this aside.
In a mixing bowl cream together the butter and sugar until pale and smooth. Gradually add the eggs one at a time to this, until the mixture is smooth and slightly thickened. Mix together the milk, sour cream and vanilla in another bowl.
Now add one third of the flour mix to the sugar, eggs and butter, incorporate until the flour can’t be seen. Add half of the sour cream mix, stir until combined – then repeat with another third of the flour, the other half of the cream mix and finish with the last third of flour. Don’t over mix as you want light cupcakes. Divide the cupcake batter between the liners and bake for about 20 minutes, until golden brown or until a toothpick inserted in the centre comes out clean. Leave the cupcakes to cool for at least a couple of hours. This makes it easier to core out the centre.
Now, make up the Dream topping as directed on the packet, or what ever cream sub you are using. Fill a piping bag with enough of the stuff to pipe into the centre of each cupcake.
With a paring knife – cut out the top of each cupcake, and with a melon baller scoop out some of the cupcake’s inner. Using your piping bag, pipe in some ‘cream’ and replace the top part of the cupcake. Repeat for each one.
For the frosting, cream the butter, sugar, vanilla and salt until smooth and the icing sugar is well incorporated. Now add the chopped strawberries and mix thoroughly until the frosting is a nice shade of pink. Pop this into a piping bag and pipe on top of the cupcakes. Finish by adding the cut top of the strawberry as garnish.
These cupcakes are a cream lovers delight. The hit of cream in the middle and the buttercream makes it a very rich treat, with the nice fruity sweetness of the strawberry. The cupcakes are very moist and light thanks to the sour cream. Now you can make these, and eat them pretending you are at centre court. Enjoy…
Oh and Cakeyboi loves tennis but he had a slight accident...