Summer is almost upon us, though you’d be forgiven for thinking it had already arrived if the glorious weather we’re enjoyed here in the UK is anything to go by.
For me, the foods of summer definitely include berries starting with the beautiful red strawberry. I recall the first year that Mr E & I grew some in our small garden, it was fun watching the bees being drawn to the pretty white flowers for them to develop into what we know as strawberries a few short weeks later. But having only a handful of young strawberry plants that year we couldn’t really describe our harvest as ‘bumper’! We just about picked enough to have a couple each with a slice of cake when friends came round for dinner! 😏
Strawberries are great perched on top of a simple Victoria sponge cupcake. Imagine a soft vanilla cupcake, topped with a simple vanilla buttercream finished with a ripe strawberry and a drizzle of dark chocolate ganache! I don’t know about you, but it certainly sings summer to me. Even Dad found them enticing being pretty quick in grabbing a few tea plates from the cupboard so we could all dive in and enjoy them!
Now, I have to admit that I’m not a huge fan of dark chocolate, much preferring milk and white instead. But the small amount of dark chocolate used was enough to cut through the sweetness of the cupcake and buttercream without the natural bitterness of the dark chocolate becoming too much.
So, here’s how to make Strawberry Cupcakes with a Chocolate Drizzle
strawberry cupcakes are a pretty, summery bake. The inviting drizzle
of dark chocolate ganache helps to counter the sweetness of the cupcake
and buttercream frosting!
Hands on time: about 30 mins Cook time: 20 – 23 mins Yield: 7 Cupcakes
7 muffin sized cupcake cases & muffin tin
Piping bag fitted with a star nozzle
For the Cupcake Batter
- 120g Butter, unsalted & softened
- 120g Caster Sugar (White or Golden)
- Pinch of Salt
- 1/2 tsp Vanilla Extract
- 2 Egg, large
- 120g SR Flour
- 1 tbsp Milk
For the Chocolate Ganache
- 50g Dark Chocolate
- 40ml Double Cream
For the Butter Cream Frosting
- 140g Butter, unsalted & softened
- 280g Icing Sugar
- 1/2 tsp Vanilla Extract
- 7 Fresh Strawberries, washed & dried
5. Make the buttercream frosting. Place the softened butter into a good sized bowl. Beat to ensure it is soft and creamy. Sieve half of the icing sugar into the butter. Use a wooden spoon to combine the two ingredients. Sieve the remaining icing sugar into the bowl and beat to combine. Beat well to create a creamy frosting. Add the vanilla extract mix until well combined. Add a drizzle of milk as necessary until it is the softness you like. Spoon the mixture into a piping bag fitted with a large star nozzle.6. Begin to decorate the cupcakes. Once the cupcakes have completely cooled pipe a swirl of frosting on top of each cake. Sit a strawberry ontop of the frosting. 7. Drizzle with chocolate. Spoon the cooled ganache into a piping bag fitted with a small plain nozzle (see note d below). Drizzle the chocolate over each cupcake. 8. Enjoy!
Notes: a) When making the cupcake batter, consider weighing the cracked eggs first to ensure the batter has equal weight of butter, sugar, flour and eggs. Simply weigh the butter, sugar and flour to the same weight as the eggs. Of course the value may be slightly different to the 120g listed in the ingredients above. b) Consider warming your lightly beaten eggs over a bain marie especially if they feel particularly cold. Warm them until they feel lukewarm. This should help prevent the batter from curdling and produce a better cupcake sponge. c) If the chocolate ganache has firmed up a little too much when you’re ready to pipe it onto the cupcakes simply warm it through gently until it is the consistency you’re happy with. d) Rather than using another disposable piping bag you may prefer to make a small piping cone with greaseproof paper. Alternatively, drizzle the chocolate with a teaspoon. e) Consider adding a handful of freeze dried strawberries to the batter. Or once baked and cooled hollow the cupcakes out slightly and fill with a little strawberry jam before decorating. f) You’re likely to have a little ganache left over, this could be used for dipping any remaining strawberries.