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Strawberries and Cream Santa Hat Cupcakes.

Ingredients.

Ingredients for the Icing.

  • 100ml pouring cream
  • 100ml double cream
  • 1/2 Grounded Pleasures Vanilla Bean, seeds scraped
  • X12 medium strawberries, hulled
  • 1 tsp desiccated coconut, optional

 

Directions.

Pre-heat oven to 160 degrees Celsius, and line a 12 hole cupcake tray with cupcake cases.

In a medium bowl whisk the self raising flour and set aside.

In the bowl of an electric mixer, beat the butter, sugar and vanillas until light and fluffy.

Beat in the eggs one at a time and mix well after each. Then add half the flour and mix on low speed until combined.

Add the milk and mix on low speed until combined. Then add the remaining flour and gently mix until everything is combined and there are no lumps.

Spoon the mixture evenly amongst the cupcake cases, filling so the cases are about 1/2 full.

Bake for 20 minutes, or until a skewer comes out clean and the cakes spring back to the touch. Remove the cupcakes from the tray and allow to cool on a wire rack.

Once the cupcakes have cooled, whisk the creams and the vanilla bean seeds together until soft peaks form.

Spread a layer of cream over each cupcake, and top with a strawberry.

Add the remaining cream into a piping bag or zip lock bag with a hole cut at the end. Pipe around the outside of the strawberry, so the cream looks like pom poms. Then add one small piping of cream on the tip of each strawberry to finish off the Santa hat look. You can sprinkle some desiccated coconut over the strawberry hat pom pom if you wish.

If you have any leftover cream, serve it alongside the cupcakes.

Cupcakes are best eaten the day they are made, store any leftovers in the fridge for up to two days.

Makes 12 cupcakes.


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