Strawberries and Cream Cupcakes

I was asked by a customer to make some strawberry flavoured cupcakes and came up with the idea of strawberries and cream (especially with Wimbledon around the corner).

I was wary of making the strawberry milkshake flavour too intense as it can be quite sickly sweet, so it's quite a subtle ingredient in this recipe. If you want a more in-your-face strawberry flavour, just up the amount and take away the equivalent weight of sugar.

I frosted these with white chocolate frosting for the 'cream' element.

Strawberry Milkshake Cupcakes

Makes 24 cupcakes or an 8-inch round sandwich cake

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Ingredients:

7.5oz caster sugar

0.5oz strawberry milkshake powder

8oz soft spread

1/4 tsp salt

4 eggs

1/2 tsp vanilla essence

8.5 oz self-raising flour

1/2 tsp baking powder

1tbsp milk at room temperature

Method:

1) Fill your cupcake pans with cases or grease and flour your cake tins.

2) Turn the oven on to 180 degrees Celsius.

3) In a large mixing bowl, using an electric whisk or stand mixer, cream the sugar, milkshake powder, soft spread and salt for a few minutes until light and fluffy.

4) In a separate bowl, sift the flour and baking powder.

5) Beat the eggs with a mixer or electric whisk into the sugar mixture one at a time, adding a tablespoon of flour with each addition to stop the mixture from splitting. Add the vanilla with the last egg and beat until combined.

6) Using a large metal spoon, add the flour and baking powder mix and carefully fold in until just combined.

7) Fold milk in until a dropping consistency.

8) Spoon into cupcake cases or tins evenly and give the tins a rap on the counter to get rid of big air bubbles.

9) Bake cupcakes for 17 minutes and 8-inch cakes for 25 mins or until a skewer inserted in the middle comes out clean.

10) Remove cupcakes immediately onto a wire cooling rack. If baking a sandwich cake leave to cool in the tin before turning out onto a cooling rack.

Frost and eat!

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