Patisserie Strawberry Cupcakes
1 hr 25 min.
- For the cupcakes
- ⅔ cup butter
- ⅔ cup superfine caster sugar
- 3 eggs
- 1 teaspoon strawberry extract
- 1 cup self-rising flour (sifted)
- For the strawberry buttercream
- 2 ½ cups powdered sugar
- 0.333 cup unsalted butter
- 4 tablespoons strawberry coulis
- ½ tablespoon cream (48% fat)
- To decorate
- ½ cup light brown Sugar paste
- powdered sugar
- ½ cup white Sugar paste
- ½ cup pink Sugar paste
- colored sugar sprinkles
- small pink Candy
How healthy are the main ingredients?egg
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
Beat the butter and sugar in a mixing bowl until light and fluffy.
Gradually beat in the eggs and strawberry extract, beating until fully incorporated into the mixture.
Sift in the flour and gently stir into the mixture.
Spoon into the paper cases and bake for 20-25 minutes until golden and risen. Cool in the tin for 5 minutes and then place on a wire rack to cool completely.
For the strawberry buttercream: beat the butter until soft. Sift in the icing sugar and add the strawberry coulis and cream. Beat well until smooth and creamy.
Spread the buttercream on the cakes.
To decorate: roll 24 pieces of brown sugarpaste into small rounds (for the 'doughnuts') and 36 small cone shapes. Remove the centres of the rounds and flatten slightly. Pinch the cone shapes to resemble an ice cream cone.
Roll out the white sugarpaste thinly on a surface dusted with icing sugar. Cut out 24 irregular rounds for the 'icing' and attach to the 'doughnuts' with a dab of water. Press in sugar strands.
Roll 36 small balls of white sugarpaste and pinch in the centre, to form 'ice cream 'shapes.
Roll tiny balls of pink sugarpaste (4 for each cone) and attach to the brown cones with a little water. Attach the white balls on top with a dab of water. Press a pink sweet in the top of each.
Place the sugarpaste 'cakes' on top of the cakes.