I told myself that I would refrain from baking anything until I was done with my assignments but then I watched an episode of GBBO and I was absolutely tempted.
This is a Mary Berry recipe, quite similar to the Victoria Sandwich Cake. I altered the recipe according to what I learned from that GBBO season 2 episode 1. Also includes important tips. Here’s what you’ll need:
100g caster sugar
100g butter, room temperature
100g plain flour
2 large eggs
1 1/2 tsp baking powder
1 tsp strawberry essence (optional; you can use vanilla essence instead)
6 heaped tbsp of whipped cream
a few drops of red food coloring
5 tbsp strawberry jam, diluted with a tablespoon of warm water
a topping of your choice; fresh strawberries or sprinkles work well
12 x muffin paper lined into 12-hole muffin tray.
Tip#1: Measure all ingredients before you start. Precision is important.
Tip#2: Sift your flour with the baking powder; it helps remove lumps and incorporates air.
Pre-heat your oven to 190 C or 375 F. Beat together butter and sugar until light and fluffy, about 2 minutes. Mix in strawberry/vanilla essence and eggs. Beat till evenly mixed. Add flour mixture and fold with a metal spoon till completely incorporated. Do not over-mix.
Pour spoonfuls of mixture into pre-lined muffin tray, dividing equally for an equal rise.
Tip#3: Damp a finger and press down any peaks on the mixture.
Now, you can either add the strawberry jam before or after you’ve baked them. I did half of both ways.
For pre-bake strawberry filling, place a tsp of strawberry jam in the center of the mixture. It will skin into the middle of the cupcake as it bakes.
Bake in the oven for 15 mins or until fully risen light golden on top; may need an extra five mins. About half way through the bake, turn the tray for an even color on all cupcakes. If the cake bounces back when pressed, they are done. They should be light and soft.
Let them completely cool. Then for those that weren’t pre-filled, cut out a small square from the top with a knife and spoon mixture into the hole.
Top with a spoonful of whipped cream and a topping of your choice. You can pipe out the cream as well and create a swirl effect by adding a drop or two into the side of the piping bag before filling in the cream. Whipping cream is such pain in Pakistan’s weather so I suggest you do it in a cool room and over a bed of iced water.
Tip#4: Never add liquid food coloring to mix into the cream. Use powdered or gel food coloring.
I whipped the cream alright, but I made the mistake of adding liquid food coloring which made the cream really runny and I wasn’t able to pipe it out. Anyways, it is done. Chill in the fridge so that the cream doesn’t melt.
Let me what you think of the recipe in the comments below. Thank you for reading!