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Strawberry Delight Cupcakes

A light vanilla cupcake with strawberry compote filling, topped with all natural strawberry freeze dried fruit powder Swiss meringue buttercream.

Servings 18 cupcakes

Ingredients

  • 2 eggs
  • 1 tsp vanilla bean paste
  • 1 cup vegetable oil
  • 1 cup sour cream
  • 3/4 cup warm water
  • 2 cups plain flour, sifted
  • 1 tsp bicarb soda
  • 1 tsp baking powder
  • 1 1/2 cups castor sugar

Strawberry Swiss Meringue Buttercream

  • 6 egg whites
  • 1 1/4 cups castor sugar
  • 310 grams chopped salted butter.
  • 5 tblsp strawberry freeze dried fruit powder
  • 2 -3 drops pink food gel pate colouring (optional)

Instructions

  1. Preheat oven to 180C

  2. Line two muffin trays with 18 cupcake papers

  3. In a medium bowl, using a hand whisk, mix eggs, vanilla, oil and sour cream.

  4. In a separate bowl, sift together flour, bicarb soda, baking powder and castor sugar.

  5. Slowly pour wet mix into dry mix. Hand whisk until well combined and there are no lumps.

  6. Use and ice cream scoop to put mixture into cupcake liners, until each is about 2/3 full.

  7. Bake in a moderate oven for 18 minutes or until brown on top and firm to touch. Cool on a wire rack.

  8. When cupcakes are cool, use an apple corer to remove centre of cupcakes. Fill with cold strawberry compote. Top with strawberry Swiss meringue buttercream.

Strawberry Compote

  1. Rinse and hull two punnets of strawberries. Dry on a paper towel.

  2. Roughly chop strawberries and place in a medium saucepan.

  3. Sprinkle two tablespoons of castor sugar over strawberries, stir carefully and simmer on low for about half an hour or until strawberries break down and become slightly mushy. Strawberry compote will thicken once cooled. Set aside.

Strawberry Swiss meringue buttercream

  1. Carefully separate egg whites. Put into the bowl of an electric mixer.

  2. Add casto.r sugar. Hand whisk to combine

  3. Put bowl onto a medium saucepan with an inch of water in the bottom Or use a double boiler. Whisk occasionally until all sugar is dissolved and you can't feel any granules between your fingers.

  4. Remove mixer bowl and attach to your stand mixer. Mix on high until stiff peaks form and it looks like meringue mixture.

  5. Turn mixer onto low and add butter a few pieces at a time until it is all combined. This will take up to ten minutes.

  6. The mixture will deflate and look soupy. Keep mixing. It will then come together like curdled scrambled eggs. Keep mixing and don't lose heart. Eventually it will come together into silky smooth buttercream. This may take up to ten minutes.

  7. Slowly add fruit powder, one tablespoon at a time until well combined. Add food colouring if using. Pipe buttercream onto cupcakes.