Those close to me will know how much I really love strawberries… It’s not just their taste but everything about them.. They bring happy thoughts to mind 🙂 With the miserable weather at the moment and a few other unfavourable elements I decided to bring some colour and happy thoughts into our home 🙂 This is a great recipe (hummingbird again 🙂 ) as it is quite light and filled with fresh strawberries.. I have made a few notes at the end of the post though that I would do the next time I make these… Yes, there will be quite a few next times with these bundles of happiness ♥
120g plain flour
140g caster sugar
1½ tsp baking powder
A pinch of salt
40g unsalted butter, at room temperature
120ml whole milk
½ tsp vanilla extract
12 large strawberries, chopped into small pieces
200g digestive biscuits (I used half of this)
12-hole cupcake tray, lined with paper cases
For the frosting:
300g icing sugar, sifted
50g unsalted butter, at room temperature
125g cream cheese, cold
1. Preheat the oven to 170°C/325°F/gas mark 3. Put the flour, sugar, baking powder, salt and 40g of the unsalted butter in a free-standing electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.
2. Pour in the milk and vanilla extract and beat on medium speed until all the ingredients are well mixed (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Add the egg and beat well for a few minutes to ensure the ingredients are well incorporated.
3. Divide the chopped strawberries between the paper cases.
4. Spoon the cupcake mixture on top until two-thirds full.
5. Bake in the preheated oven for 20 to25 minutes, or until light golden and the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
6. Prepare the frosting by beating the icing sugar and the butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat it until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least five minutes. Do not overbeat, as it can quickly become runny.
7. Roughly break up the digestive biscuits and put them in a food processor. Process until finely ground. When the cupcakes are cold, pipe the cream cheese frosting on top and finish with a sprinkling of finely ground biscuits.