Description
Makes 6 Cupcakes
Ingredients
Scale
For the Sponge –
- 87.5g Unsalted Butter, softened
- 87.5g Caster Sugar
- 1 Large Free Range Egg
- 87.5g Self Raising Flour
- 1tbsp Whole Milk
- 1 tsp Vanilla Extract
For the Strawberry Compote –
- 200g Strawberries, frozen
- 50g Caster Sugar
- Splash of Water
- 10g Cornflour
For the Custard Frosting –
- 100g Unsalted Butter, softened
- 200g Icing Sugar
- 20g Custard Powder
- 1 tsp Vanilla Extract
For Decorating –
Instructions
- Make the cupcakes. Oven to 180C, in a bowl, whisk the butter and sugar until fluffy and pale. Beat in the egg until incorporated then the flour, vanilla and milk, until you have a batter. Spoon the mixture into baking cases, evenly across the cases. Place on a tray and bake for 12-15 minutes until a skewer comes out clean. Leave to cool completely before decorating.
- Make the Strawberry Compote. In a small saucepan, add the strawberries, sugar and splash of water, over a medium simmer the fruit until jammy. Spoon out some of the juice into a ramekin and stir in the cornflour to make a paste, before adding it back to the fruit in the pan. Stir over low heat, until the mixture thickens. Take off the heat and allow to cool.
- Make the frosting. In a bowl, beat the butter until soft, whisk in the icing sugar. Whisk in the custard powder and vanilla. The frosting will suddenly come together. Keep beating to smooth airy frosting. If it is a little stiff, add a splash of milk to loosen the mixture. Scoop into a piping bag until decorating.
- To decorate, using a sharp knife, cut a plug out of the middle of the cooled cakes, filling the middle with the cooled strawberry compote and then replacing the cake to seal the compote. Repeat on all the cakes. Cut a wide nozzle off the frosting piping bag, topping each cake with a frosting dome. Scatter with sprinkles and miniature biscuits. Enjoy!
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Cupcakes, Sweet Treats
- Method: Baking