Iced Hidden Strawberry Cupcakes
After the football cakes we felt we needed a very girly alternative – and these really fit the bill. The cakes are pretty and delicate. Inside each is a hidden strawberry to bite into, and to add to that the ‘icing on the cake’ is made with a strawberry purée.
|175g self-raising flour|
|pinch of salt|
|110g spreadable butter|
|110g golden caster sugar|
|2 large eggs|
|1 teaspoon vanilla extract|
|12 smallish strawberries, hulled|
|For the icing:|
|50g strawberries, hulled|
|175g fondant icing sugar, sifted|
|a little extra fondant icing sugar (to dust)|
|3 extra strawberries, quartered (to decorate)|
|Pre-heat the oven to 190ºC, gas mark 5|
|Need help with conversions?|
|Two Silverwood 6-cup muffin trays, and silver paper-lined fairy cake cases|
This recipe is from Delia's Cakes
All you do is sift the flour into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down, then simply add all the other ingredients (except the strawberries).
Now, using an electric hand whisk, combine them for about 1 minute until you have a smooth creamy consistency.
Next, divide half the mixture between the cake cases, then place a strawberry (pointed part uppermost) on top of each one. After that divide the remaining mixture between the cases – making sure the strawberries are covered.
Then bake the cakes near the centre of the oven for 15–20 minutes.
While that’s happening, make the strawberry icing. All you need to do is whizz the strawberries to a purée in a mini-chopper, then sieve the purée into a bowl containing the icing sugar, mixing as you go.
You may not need all the purée, just enough to give it a good spreadable consistency.
Cover the bowl with some damp kitchen paper.
When the cakes are cooked (i.e. well-risen and golden), remove them to a wire cooling tray, and when they’re cold, use a small palette knife to spread the icing on top of each cake.
You need to leave the icing to set for about 30 minutes. Then top each one with a quarter of a strawberry and finish off with a dusting of icing sugar.
These are best eaten as fresh as possible.
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It’s the hidden ingredient that’s the surprise. Mashed potato, often used in potato scones but even better in these small cakes – giving them a soft moist texture.
These have been a huge success with everyone who has tasted them, and because they’re cooked on top of the stove, children (with supervision) love making them. Serve them warm with lots of butter, and later on they’re very good toasted.
These don’t need clotted cream and preserves – just serve them fresh and warm from the oven with a serious amount of really good butter.
Plain, meaning without added fruit, but light, airy and just the right amount of crusty surface makes these scones the perfect backdrop to preserves and clotted cream.
The texture of these is not like anything else. They are very short and buttery, and seem to just melt in the mouth. We like them filled with morello cherry jam because by contrast it’s not too sweet.
The day we tested these lovely, oaty, chewy cakes, I took them to a football club board meeting, and they all disappeared in moments
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