Strawberry Cupcakes with Cream Cheese Frosting
Ingredients for Cupcakes
150g SR flour
2 tbsp milk
2 chips of strawberries
50g 70% cocoa chocolate
Place 12 cup cake cases into a muffin tray, this helps hold the shape of the cup cake.
Put butter & sugar in a bowl and beat with an electric whisk or good old fashioned wooded spoon until light and fluffy.
Add one egg at a time and whisk in between both additions.
Sift flour into mixture and fold gently through with a metal spoon so not to loose all the air that has been beaten in.
Add the milk and fold into the mixture.
Spoon mixture into cases to half full and then insert a small strawberry into the mixture. Add some more cake mixture on top of the strawberry. The case should be a little more than 2/3 full, but need space to rise.
Bake in oven for 25 minutes until golden and risen.
Allow to cool slightly then removing from muffin tin.
Ingredients – strawberry cream cheese topping
2 tbsp strawberry jam
2 tbsp icing sugar
250g Cream cheese, softened
Beat all ingredients together to a smooth consistency.
Fill piping bag and the fun starts!
Pipe swirls onto the top of cooled cupcakes.
Melt chocolate and dip the strawberries into it. Allow them to set on a plate before placing on top of the swirl of strawberry cream cheese.
Roast Rhubarb & Strawberry Pavlova with
Vanilla Bean Custard
Ingredients – meringue
6 free range egg whites (keep yolks for custard)
300g castor sugar
1 tsp white vinegar
Method – meringue
Pre-heat oven to 120C and line a baking tray with grease proof paper.
Place egg whites in a large bowl and whisk till fluffy.
Gradually add the sugar 1 tbsp at a time, whisking in between each addition until firm peaks have formed.
Add vinegar and whisk again.
Spoon all meringue onto the lined tray and form into a round cake shape.
Bake for 1.5 hours.
Once cool remove the greaseproof paper and place on a large plate.
2 tbsp sugar
seeds from 1/2 vanilla bean
6 egg yolks
Place milk and vanilla bean in a saucepan and heat to almost scalding.
Heat gently until the milk almost boils, remove from the heat.
Whisk the yolks and sugar in a bowl until thick and pale. Gradually whisk in the warm milk.
Return mixture to same saucepan and stir constantly over a low heat until the custard thickens.
Pour into a bowl and allow to cool then chill in fridge until ready to serve.
Ingredients – topping
2 chips/punnets of strawberries
Method – topping
Wash and cut rhubarb into 1 inch thick pieces.
Place into a heavy bottom pan with sugar, there should be enough water from washing the rhubarb for cooking.
Poach on a very low heat until rhubarb is tender, try not to stir the rhubarb as it will break up.
Allow to cool.
Hull, wash and quarter strawberries and add to the cooled rhubarb.
Serve all three elements separate and let people build their own or assemble just before serving by pouring the cream onto the pavlova, then adding the fruit.
Do not assembly ahead of time as the custard will quickly disintegrate the meringue.