Strawberries and Cream Cupcakes

Name: Strawberries and Cream Cupcakes
Cuisine: World Cuisine
Ingredients: 2 Eggs; 60g Caster sugar; 8g Honey; 30g Milk; 25g Unsalted butter; 80g Cake flour; 2g Baking powder; 300ml Thickened cream/heavy cream; 2 tbsp Caster sugar; Small strawberries (6 whole with the stem + 12 without stems cut in half ); Lemon thyme; Powdered sugar

16 steps

Japanese castella (honey sponge cake) inspired sponge cupcakes topped with whipped cream and fresh strawberries. These royally fancy cupcakes are perfect for any picnic or high tea occasion.

Updated at: Thu, 17 Aug 2023 10:33:35 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories305.2 kcal (15%)

Total Fat18.4 g (26%)

Carbs32.2 g (12%)

Sugars18.1 g (20%)

Protein4.5 g (9%)

Sodium92.4 mg (5%)

Fiber0.3 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2eggs

60gcaster sugar

8gHoney

30gmilk

25gunsalted butter

80gCake flour

2gBaking powder

For the cream:

300mlThickened cream

2 Tbspcaster sugar

For the decoration:

strawberries

Small, 6 whole with the stem + 12 without stems cut in half

lemon thyme

powdered sugar

Instructions

For the castella cupcakes:

Step 1

Preheat the oven to 170c. Line a cupcake tin with liners and set aside.

OvenPreheat

Step 2

In a large bowl, combine eggs, caster sugar and honey.

Step 3

Over a bain-marie (hot water bath) heat the mixture until it reaches 38 degrees c or the mixture is slightly warm to the touch without any sugar granules left.

Step 4

Meanwhile, heat the butter and milk in a small bowl and place in the water bath until the mixture reaches 38 degrees c - or warm to the touch.

Step 5

Remove from the water bath and whip on high speed with a hand mixer for 5-8 minutes or until thick and creamy and doubled in volume. You should be able to lift the beaters and draw a figure eight with the mixture before it fades back into the batter.

Step 6

Sift the cake flour and baking powder into the egg mixture and fold gently with a spatula.

Step 7

Add 1/4 of the batter into the butter and milk mixture and mix until combined (Don’t need to be too gentle here).

Step 8

Pour the butter mixture into the main batter and fold gently until the batter is smooth , thick and glossy. Be careful not to overmix - we don’t want to deflate the meringue. The batter should still be thick enough to draw a figure 8 without it disappearing straight away.

Step 9

Using an ice cream scoop or piping bag, fill the cupcake liners until they’re 80% full.

Step 10

Bake at 170c for 20 minutes or until a toothpick comes out clean.

Step 11

Cool the cupcakes before decorating.

For the cream:

Step 12

In a large bowl, whip the cream and sugar on high speed until stiff peaks form.

Step 13

Transfer to a piping bag fitted with a star piping tip. (Wilton 1M tip is perfect)

For the decoration:

Step 14

Pipe a ring of cream around each cupcake. Then pipe a mound of cream in the centre of each ring - this is so the surrounding strawberry halves have something to rest on.

Step 15

Arrange 4 strawberry halves around the centre mound of each cupcake- they should resemble a cone shape. Then pipe a small swirl of cream on top of the arranged strawberries. Place a whole strawberry on top of each swirl.

Step 16

Dust with powdered sugar and add a sprig of lemon thyme to each cupcake.