My new FAVORITE baker, Nadiya Hussein, has some wonderful recipes. She is British Chef and incredibly sweet. Nadiya's recipe uses clotted cream which is a thick cream made from cow's milk. I didn't have access to clotted cream (or clouted cream) when I made this recipe the first time and so I improvised by using sour cream. I also changed the frosting out of necessity, as I didn't have strawberry ice cream. So I just made a standard cream cheese frosting. All of it worked beautifully and Nadiya's recipe was the inspiration. I love baking.
Because this recipe is made by a British Chef, it's measurements are by weight and not by cup. Being 52% British, I thought I would stick to weighing. LOL
These cupcakes are heaven sent and have a beautiful light flavor with a sweet strawberry kick. Perfect a for spring time or summer treat.
Yields 12 Cupcakes
Equipment
Cupcake Pan
Cupcake Liners
Cake Ingredients
12 Round Vanilla Sandwich Cookies
12 Small to Medium Strawberries, remove tops
110g Sour Cream
110g Sugar
2 Medium Eggs
2 tsp Vanilla
110g Self-Raising Flour, sifted
64g All Purpose Flour, sifted
Frosting Ingredients
4 ounces Cream Cheese
1/2 stick of Unsalted Butter
1 tsp Vanilla, optional (will change the color of your frosting)
2 cups Powdered Sugar
Instructions
Step 1: Pre-heat oven to 375 degrees
Step 2: Add cupcake liners to cupcake pan, and fill each space with 1 sandwich cookie
Step 3: Place 1 strawberry in center of each cookie, flat side down
Step 4: Mix together sour cream and sugar on medium, until well incorporated
Step 5: Eggs one at at time, ensuring each egg is well incorporated
Step 6: Add vanilla
Step 7: Add flour and mix until batter is incorporated
Step 8: Using a pipping bag or gallon size bag, pipe batter into cupcake wells, encircling the strawberry. If the top of the strawberry is showing , no worries. It will be covered by the frosting
Step 9: Place in oven, middle rack, and bake for 10 mins or until cupcake batter is done
Step 10: Remove from oven and place on a wire rack to cool
Step 11: Make frosting by combining all the ingredients in a mixer on medium until smooth (I strongly suggest a taste test at this point...couldn't hurt?)
Step 12: Once cupcakes are cool, frost and refrigerate for 1 -2 hours
These cupcakes can be made ahead. Keep refrigerated! They are so good. I hope you enjoy them as much as I do!
Here is Nadiya's original recipe!
https://thehappyfoodie.co.uk/recipes/nadiya-hussains-strawberry-and-clotted-cream-shortcake-cupcakes
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