Summer strawberry shortcake cupcakes

Method

1. Preheat oven to 170C/Gas 3. Grease a cupcake tin with oil or line with cupcake cases

2. Place 8 strawberries into a blender and blend until smooth. Pour the puree through a sieve to remove seeds. Puree should be around 175ml, and set aside.

3. In a large bowl, beat together the eggs, caster sugar, vegetable oil, vanilla extract, lemon zest and strawberry puree until well combined. Stir in the flour, baking powder and salt. 

4. Spoon the cake mixture into the cupcake tin, filling each cupcake case (if using) about 2/3 full. 

5. Bake in the oven for about 23 minutes, ensuring the cupcakes have risen and a skewer inserted into the centre of each cupcake comes out clean. Allow the cupcakes to cool fully before icing. 

6. To make the cupcake icing, beat the cream cheese and butter together in a mixing bowl with an electric whisk until smooth. Add the icing sugar and vanilla extract and mix. 

7. Ice each cupcake with about two tablespoons of icing and top with a strawberry slice.  

Ingredients

Makes 12 cupcakes

8 large fresh strawberries (or as needed)

2 eggs

200g caster sugar

75ml vegetable oil

1/2 tsp vanilla extract

1/2 tsp grated lemon zest

200g plain flour

2 tsp baking powder

1/4 tsp salt

Cream cheese icing

175g cream cheese, softened

30g unsalted butter, softened

60g icing sugar

1/2 tsp vanilla extract

3 large fresh strawberries, sliced

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