Here’s a cupcake full of Fall Flavours, from Ju-Lyn’s Sunrise,Sunset. Hope you enjoy it!
To my Mommy: I just wanted to say, Happy Mothers Day!
This cupcake is for you and all Mothers around the world! I hope you enjoy the raspberry cream and the strawberry cake. Berries are fun and remind me of the things we do together. Pink is also a good colour for sending love!
l hope you enjoy your day. You are my light! Hugs to you! Love, Jo
We changed our original design on this cake. Instead of the butterfly cupcake design we had planned, we went with a more traditional cupcake look. The challenge was to fill the cake with as much of the more-ish raspberry cream as possible while keeping as much cake as we could. We decided to top it off with a tart lemon-y glaze. Recipe for strawberry cupcake is from Benjamin Wong’s Cupcakes with Attitude.
Strawberry Cupcakes (makes 12 cupcakes)
- 165g plain flour
- 1 tsp baking powder
- 1/4 tsp salt
- 100g fresh or frozen (thawed) strawberries
- 4 Tbsp milk
- 1 tsp vanilla extract
- 125g unsalted butter
- 200g sugar
- 1 egg, lightly beaten
- 2 egg whites
- Preheat oven to 180 degrees centigrade.
- Line muffin tray with cupcake liners.
- Sift flour, baking powder and salt together. Set aside.
- Blitz strawberries in a blender.
- Combine milk, vanilla extract and strawberry puree in a small bowl. Set aside.
- Cream butter and sugar until well combined.
- Add egg & egg whites. Beat till light and fluffy.
- Add half the flour mixture (prepared in step #3) then the strawberry mixture (prepared in step #5). Combine well.
- Add the remaining flour mixture and beat until batter is well mixed.
- Spoon batter into cupcake liners slightly more than 3/4 full. The batter will not rise much.
- Bake for 20-25 minutes. Remove from oven and let the cupcakes sit in the muffin tin for about 5 minutes.
- Remove cupcakes from the tray and place on wire rack to cool.
Raspberry Cream (recipe from Ben Wong)
- 125g heavy cream (fat content approx. 35%)
- 2 Tbsp icing sugar
- 50g sour cream
- lemon zest (1 lemon)
- ½ tsp vanilla extract
- 1 cup raspberries (Ben recommended frozen; we used fresh)
- Chill a large bowl (for whisking the heavy cream).
- Beat heavy cream until softpeaks (handheld whisk)
- Add sour cream, zest & vanilla. Continue to beat until combined.
- Fold in raspberries.
- 2 Tbsp lemon juice (about 1/2 lemon)
- 100g icing sugar
- Add icing sugar to the lemon juice and mix well until a smooth consistency is reached.
- For a thicker glaze, add more sugar. If it is too thick, add a little more lemon juice.
Putting it Together
- When the cupcakes are completely cooled, cut a cone shape out.
- Fill the cavity with a generous amount of the raspberry cream.
- Gently replace the cone onto the cream.
- Drizzle with lemon glaze.
- Decorate as desired (we used gummy butterflies from Marks & Spencers).
This cupcake is inspired by my Grandparents & Bangkok. We went during the Easter holidays this past April 2017. My grandparents introduced me lots of different foods while I was there. The mangoes we had were very sweet and the bananas very tasty; I think I had both every single day I was there. Continue reading “Remembering Bangkok: Banana & Mango Cupcake”
This cupcake is inspired by Grandpa’s love of raisins. Mom told me he used to like eating Rum & Raisin ice cream. I created this cupcake for his birthday; seeing him smile made my day.
Thank you for being our favourite Fisherman! Happy Birthday, Grandpa! Love, Jo
We used to go on Easter Egg Hunts when I was little. I wanted to make a cupcake that reminds me of these Egg Hunt: a cupcake that tastes like Spring and is fun. -Jo-
We took this opportunity to make the cake we created for Aunty Serene to celebrate her birthday. They are gluten-free because she is gluten intolerant. She loves minty flavours (she buys us lots of Mint Kit-Kat) and cheese (we have many cheese parties together). Continue reading “Chocolate Mint Surprise (Gluten-free cupcakes)”
I was inspired to create this cupcake for Grandpa Joseph. Continue reading “Masala Chai Tea Cupcakes (Gluten-free)”