Individual Strawberry Cakes

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Individual Strawberry Cakes
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Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation

Ingredients

for
12
For the cupcakes
1.333 cups
cup
0.333 cup
superfine caster sugar
2
1 ¼ cups
¾ teaspoon
pink Food coloring (optional)
For the strawberry buttercream
2 ½ cups
0.333 cup
4 tablespoons
½ tablespoon
cream (18% fat)
To decorate
12
How healthy are the main ingredients?
Strawberryegg

Preparation steps

1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Mash the strawberries to a pulp.
3.
Whisk together the oil, sugar and eggs until smooth.
4.
Stir in the strawberries until blended.
5.
Sift in the flour and bicarbonate of soda and gently fold into the mixture with the colouring if using.
6.
Pour into the paper cases and bake for about 20 minutes until risen and firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
7.
For the strawberry buttercream: beat the butter until soft. Sift in the icing sugar and add the strawberry sauce and cream. Beat well until smooth and creamy.
8.
Spoon into a piping bag with a small nozzle and pipe on top of the cakes. Decorate with sugar flowers.