Strawberry Crumb Cupcakes

First of all, apologies in advance for my bad pics. I was so caught up in making sure it was all perfect (to my standards) that my photos turned out as if they were taken by a 3 year old. Sorry :P



So here is the recipe for the Strawberry Crumb Cupcakes. They are simple to make, super tasty and well, the crumb is just out of this world. The recipe is from the EAT ME book by Cookie Girl.

Ingredients




Base


12 digestive biscuits
2tsp demerara sugar
110g/4oz butter, melted

Cakes


110g/4oz unsalted butter, room temp
110g/4oz caster sugar
2 large eggs
110g/4oz self-raising flour
1tsp baking powder
1tsp vanilla extract

Filling


400g/14oz strawberries
12tbsp sugar
2tbsp water


Icing

55g/2oz unsalted butter room temp
55g/2oz cream cheese room temp
225g/8oz icing sugar

Preparation


Preheat oven to 180C/350F/Gas 4
Line muffin trays with paper cases. After, put the digestives in a plastic bag and crush until fine. Put them in a bowl, stir in the demerara sugar, then the melted butter and mix well. Press firmly into the base of each paper case.
To make cakes, cream the butter and sugar together until fluffy. Add the eggs, then the flour, baking powder and vanilla. Drop 1 generous tablespoon of mixture onto the crumb base in each case and bake for 20 minutes. Cool on a wire rack.

To make the jam filling, (which is simple as anything), put the strawberries, sugar and water into a pan and gently bring to the boil. It says 2tbsp of water, and that is more than enough. The strawberries will release their own juice and sweetness. Turn down heat and simmer for 3-4 min. Stir occasionally, taking care that the mixture doesn't burn. Remove from the heat and leave to cool slightly. Remove the centre of each cake with a small knife or an apple corer and fill with a teaspoon of the 'jam' you have just made.

To make the icing, whisk the butter with the cream cheese and icing sugar. Add enough of the remaining jam to make a pleasing colour and use this to ice the cakes.






Kudos to me!

Dylan