Wednesday, 13 October 2010

Strawberries and Cream Cupcakes


I changed jobs last week and I debated for ages about what to make for my last day at work. Having baked various things all year, it was difficult to decide what would be an extra special effort. So I decided on a giant cupcake as well as regular and mini cupcakes.  I was really excited to try out my new giant cupcake mould which I got as a birthday present this year. Thank you Wendy for my amazing gift!!

This recipe is from 'Cupcakes from the Primrose Bakery' - I think I've tried almost every recipe in this book! I know strawberries are slightly out of season but I do love them and thought it would be a nice flavour to make. I wanted something a little different to vanilla or chocolate.

This is the first time I've used the giant cupcake mould so I was unsure how much cake batter to make. I made a double recipe to be on the safe side and it turned out to be way too much as I made 12 regular sized and 10 mini cupcakes as well. They were all eaten so there was no wastage :)

The giant mould was easy to use. I didn't spray it with non stick cooking oil which I should have as some of the cake stuck to the mould. I will remember that for next time. Decorating it was a little tricky as the icing kept falling off at the bottom as it was too heavy. I might try piping little stars all around next time. Has anyone else tried using the giant cupcake mould? Any tips on decorating?

I am very pleased with the final result as was everyone else. I think it looks great with the mini cupcakes around it. I'll definitely be using this mould again so watch out for different flavours and decorating ideas :)


my lovely present :) 

size comparison with a regular cupcake case 

adding strawberries to the mix 

filling the moulds 

using the insert which creates a cavity to fill the cake with whatever filling you fancy 

this is how it turns out 

i put strawberry jam and some icing around the edges to 'stick' the cake together 

final result 

with icing, sprinkles and a strawberry on top! 

mini cupcakes 


regular sized cupcakes 


cross section of the cake 


Strawberries and Cream Cupcakes 
225g caster sugar
210g self raising flour
1 teaspoon baking powder
25g cornflour 
125g fresh, ripe strawberries, hulled and crushed 
225g unsalted butter, at room temperature
4 large eggs
  • Preheat the oven to 160C.
  • Cream the butter and sugar then beat in the eggs, one by one. 
  • Add the remaining ingredients and beat well together. 
  • Carefully spoon the mixture into the cupcake cases, filling them to about 2/3 full. 
  • Bake in the oven for about 25 minutes.
  • The cakes will be fairly moist even when cooked. 
  • Remove from the oven and leave in their tins for about 10 minutes before placing on a wire rack to cool. 
  • Once completely cool, carefully make a small hole in the centre of each cupcake and use a teaspoon to push strawberry jam into the hole - you can slightly warm the jam in a saucepan first to soften it before pushing it into the sponge. 
  • Decorate the cupcakes with vanilla buttercream icing and just before serving, place a fresh strawberry in the centre.
Vanilla Buttercream Icing 
110g unsalted butter,at room temperature
60ml semi-skimmed milk, at room temperature
1 teaspoon good quality vanilla extract
500g icing sugar, sifted
  • To make the icing, beat the butter, milk, vanilla extract and half the icing sugar until smooth. 
  • Gradually add the remainder of the icing sugar and beat again until the buttercream is smooth and creamy.



11 comments:

  1. Wow I got to see this silicon mould in walmart and u have done soo well and gorgeous first picture is really tempting me a lot.

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  2. I made one for someones birthday and the little stars around the edge hide where the two cake parts cometogether.

    http://americancupcakeinlondon.blogspot.com/2010/05/princess-cupcake-cake.html

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  3. That giant cupcake looks so fun!
    Best of luck to you in your new job.
    *kisses* HH

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  4. That looks great! I got the same cupcake mould for my birthday but haven't given it ago yet! I can only hope mind turns out as pretty as yours! X x

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  5. @cupcake kelly - Your cake looks amazing! Will give it a go next time, thanks :)

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  6. The giant cupcake look very yummy...feel like having a big bite on it but I don't think my mouth is big enough...

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  7. Strawberry cupcakes were my favorite when I was a kid. That giant cupcake looks incredible.

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  8. That looks great! I've got a similar mould:
    http://www.amazon.co.uk/Wilton-2105-5038-Giant-Cupcake-Tin/dp/B000UPRAXA/ref=sr_1_1?ie=UTF8&qid=1287055632&sr=8-1

    I've only used it once but I had trouble with it. I thought the ratio of cake to icing might be a bit much so I sliced through the bottom part of the cake so I could put icing in there, and also iced between the base and the dome of the cupcake. I don't know about your mould but on mine they come out as two separate cakes so I needed icing to stick them together. But I think slicing through the base was a mistake as the cake couldn't support its own weight! It looked a bit of a mess but tasted great :-)
    My cupcake pan also came with a recipe for the right quantity to fill the tin at least, which was useful. I might try it your way next time though!
    Caroline x

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