Strawberry 'Surprise' Cupcakes
With summer hopefully in full swing, what could be better than a bake involving strawberries? When it’s warm outside I personally prefer fruit flavours to chocolate, and these Strawberry ‘Surprise’ Cupcakes have such a delicious, fresh strawberry flavour.
This recipe uses my usual cupcake recipe, which honestly works every time! It’s not a traditional recipe involving specific weights of ingredients, instead the flour, sugar and butter are weighed out to the same weight as the eggs. Using the same weight of these four ingredients and a little xantham gum is my fail-safe trick to get perfect gluten free cupcakes.
Gluten free self raising flour (I use Doves Farm)
1 tsp xantham gum
1 tsp baking powder
White chocolate chips (optional)
For the icing:
170g unsalted butter
375g icing sugar
1/2 tsp vanilla extract
1 tbsp strawberry jam
Pre-heat the oven to 180°C.
Crack and weigh the 3 eggs. Weigh out the flour, sugar and butter each to the same weight as the eggs.
In a large mixing bowl combine the eggs, flour, sugar, butter, xantham gum, baking powder and white chocolate chips (if using) and mix with a wooden spoon (or in an electric mixer) until you have a lump free batter.
Place 12 cupcake cases in a cupcake tin, and divide the batter between the cupcake cases. Bake in the oven for 15 minutes or until the cupcakes spring back when poked gently.
Leave the cupcakes to cool while you make the icing.
Puree the 5-6 strawberries either in a blender or by mushing with a fork and passing through a sieve. Beat the butter for a minute or two, and then gradually add the sugar.
Stir in the strawberry puree, vanilla extract and jam until fully combined. If the icing looks too soft, add a little more icing sugar.
Cut the tops off of the 12 strawberries. Once the cupcakes are cool, use a sharp knife (or cupcake corer) to carefully remove a strawberry sized chunk in the centre. Place a strawberry into each of the holes.
Ice the cupcakes with the strawberry icing, and serve!