Sweet summer strawberry cupcakes

Despite a bit of a turn in the British weather recently, I was determined to banish the rainy blues and bake summery strawberry cupcakes! This is also my first go at doing domed cupcakes (fondant topped cupcakes with buttercream underneath).

I whizzed a punnet of short-dated strawberries and pushed the liquid through a sieve to remove the pips. I made up my usual cupcake batter and added approximately 1tbsp of strawberry ‘juice’. Shared between 12 silver foil PME cases, and into the over for about 20 mins.

I made up my buttercream, again, adding enough strawberry ‘juice’ to achieve a super-strawberry flavour (it naturally adds a subtle pink to the buttercream too). I cut 6 rounds of white fondant and used a stencil lightly rolled over to create an embossed effect.

Once the cakes were completely cool, I piped 6 with buttercream swirls as normal and decorated with sprinkles. I then piped 6 with just a small amount of butter cream in the centre, laying a fondant disc over the top and patting the sides down until sealed. While the cakes were cooking I also handmade a few fondant strawberries which I placed on top of the cakes – cute and ideal for any party come rain or shine.

To intensify the strawberry flavour in the sponge, you could add a strawberry jam centre 😉

Advertisements

One response

  1. Pingback: Sally & Adam’s Wedding cakes (including a Groom’s cake) | cakedin

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s