Berry Cakes with White Choc
- For the cupcakes
- 1 ⅛ cups unsalted butter
- 1 ⅛ cups sugar
- 4 eggs
- ½ teaspoon vanilla extract
- 1 ⅔ cups gluten-free self-rising flour
- 0.333 cup fresh, finely chopped Strawberries
- milk (if needed)
- For the white chocolate buttercream
- 1 cup white chocolate
- 2 cups powdered sugar
- 0.333 cup unsalted butter
- ⅛ cup cream (18% fat)
- To decorate
- ground cinnamon
For the cupcakes: Preheat the oven to 180°C | 350F | gas 4. Place paper cases in a 12-hole muffin tin.
Beat the butter and sugar in a mixing bowl until pale and fluffy.
Gradually beat in the eggs, beating until fully incorporated into the mixture. Stir in the vanilla, flour and strawberries until blended.
Add milk if necessary, to give a soft dropping consistency.
Spoon the mixture into the paper cases. Bake for about 20 minutes, until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the white chocolate buttercream: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and allow to cool slightly.
Sift the icing sugar into a bowl and beat in the butter until smooth. Add the cream and chocolate and beat well.
Spoon into a piping bag and pipe a whirl onto each cupcake. Sprinkle with a little cinnamon