Strawberries are everywhere at the moment, made famous by Wimbledon’s strawberries and cream, they are the perfect summer fruit. Therefore also the perfect fruit to use in your baking this summer! I can’t seem to get enough of strawberries right now but chocolate and strawberry are a perfect combination.
I finished University recently, finished 6 years of medical school and had a lovely graduation day (you can see a picture of me on my graduation day below) earlier this month at Royal Festival Hall as well as a graduation ball at the Tower of London. A fantastic end to an amazing 6 years! During my last placement I had promised my class that I would bake them something and bring it in, I made them 12 of these strawberry and chocolate cupcakes and 12 orange and lemon cupcakes and then transported them across London in my amazing 24 cupcake carrier! These cupcakes are chocolate sponge iced with a strawberry cream cheese frosting topped with a strawberry and a drizzle of melted chocolate.
For the cupcakes I based the chocolate cupcake recipe from The Hummingbird Bakery Cookbook as I find this Hummingbird recipe works very well every time, it is also a lovely moist chocolate cake. I used it in my very first blog post – Black Forest Cupcakes and also for these Christmas cupcakes. This time I adjusted the measurements of the ingredients to give a slightly bigger cupcake.
To make 12 cupcakes you will need:
150g plain flour
30g cocoa powder
210g caster sugar
2.5 tsps baking powder
pinch of salt
60g unsalted butter (softened slightly)
180ml whole milk
1/2 tsp vanilla extract
Preheat the oven to 180C. Put the flour, cocoa, baking powder, salt and butter in a bowl and beat slowly until the mixture looks sandy. You can do this with your fingers if you prefer, rubbing the butter into the dry ingredients. Whisk the milk, eggs and vanilla together and pour half of this into the flour mix in the bowl. Beat well before adding the remaining milk and egg mix and beating again until well combined. The mixture should be smooth. Pour or spoon the mixture into the prepared cupcake cakes until about two thirds full. Bake for 20-25 minutes at 180C. When they are done they should be bouncy to touch. Leave to cool completely on a wire rack before icing.
To make the strawberry cream cheese frosting (I used this recently without the strawberry on some vanilla and raspberry cupcakes) you will need:
200g unsalted butter (softened)
200g cream cheese
500g icing sugar (sifted)
3 tbsp strawberry purée (made from fresh strawberries)
pink food colouring (I use the Sugarflair pastes)
Start by making the strawberry purée with a handful of fresh strawberries. There is no need to cook the strawberries first, using a food processor purée the strawberries. If you don’t have a food processor or blender just use an electric hand whisk. Once you have made a purée push it through a fine sieve to remove the little strawberry seeds that coat the strawberries on the outside.
Beat together the butter and icing sugar until well combined and then add the cream cheese and beat well. Finally add the strawberry puree and pink food colouring until you get your desired colour. If you are using the pastes, a little goes a long way. Beat well but don’t over mix or the frosting will go runny. If this happens you can add more icing sugar or you can leave the frosting in the fridge to firm up so that you can pipe it.
Now it is time to assemble the cupcakes! Use a piping bag fitted with your favourite nozzle (I used the Wilton 1M to create a Mr Whippy style swirl) to pipe the frosting onto the cooled cupcakes. Top each cake with half a strawberry and drizzle with melted chocolate. Leave the chocolate to set before serving. Enjoy some lovely fruity, summery cupcakes!
And here is a picture of me with my siblings on my graduation day, it was such a lovely day and a great way to end 6 years. Hope you like the shoes! On to the next chapter!
PS. I am entering these fruity cupcakes into this month’s Tea Time Treats and this month’s Calendar Cakes as theme for both is fruit! Tea Time Treats is hosted by Lavender and Lovage and What Kate Baked. Calendar Cakes is hosted by Laura Loves Cakes and Dolly Bakes.