Suzy’s Strawberry Cupcakes

When you look at a cupcake, you’ve got to smile. – Anne Byrn

Suzy's Strawberry Cupcakes

Suzy’s Strawberry Cupcakes

I am pleased to say that the World’s Biggest Coffee Morning – Macmillan Cancer Support at York St John University was a huge success. We raised over £360!
For my entry to the bake-off competition,  I made some strawberry and white chocolate cupcakes. Although they sadly did not win (you can’t win them all I suppose!) they did sell out extremely quickly and I had some really lovely feedback. As such, I feel confident to share this recipe with you. 
One of the trickiest things for me was trying to get a strong strawberry taste but I think (hope!) I have managed it, thanks to Pamela for the tip!

Suzy’s Strawberry Cupcakes

Makes 12

Ingredients

2 punnets of strawberries, washed and hulled
150gr. Self-raising flour
120gr. Butter
120gr. Caster sugar
2 eggs, beaten
1\2tsp. Baking powder
250gr. White chocolate
4tbsp. Double cream
1tbsp. Balsamic vinegar
1further tbsp. Caster sugar
Pink food colouring
(some extra milk)

Method

  1. You will need to make the icing the night before so it firms up enough to pipe onto your cupcakes.
  2. To make the icing, chop up 6-8 strawberries and add to a metal saucepan.
  3. Into the saucepan, add the balsamic vinegar and a tablespoon of caster sugar.
  4. Gently, on a low heat, mash up the strawberries with a fork and mix well.
  5. Once all the strawberries have broken up, pass through a sieve into a jug. You will need 2 tbsp. strawberry coulis for the icing. Leave to cool.
  6. Break up 200gr. white chocolate into a saucepan
  7. Add 4tbsp. double cream to the pan and heat up on the lowest setting until just melted. Stir with a spatula every so often to thoroughly incorporate the cream and chocolate and to ensure the mixture does not burn.
  8. Mix in 2tbsp. of the strawberry coulis. It’s fine if you mix in slightly more, but no more than 3 tbsp.
  9. Pour into a bowl and leave to cool. Once cooled cover with Clingfilm and place in the fridge to firm up overnight.
  10. The next day…
  11. Line a 12 hole bun tin with cupcake cases.
  12. In a large bowl, cream the butter and sugar together until you get a light and fluffy texture.
  13. Add the eggs with half the flour and whisk.
  14. Fold in the rest of the flour.
  15. Blend about 12 strawberries in a food processer, pass through a sieve and add to the rest of the cake mixture and mix through.
  16. You should get a dropping consistency so if the mixture is too liquid, add some more flour, or if it is too firm, add some extra milk until you get the consistency required.
  17. Add an equal amount of mixture to each cupcake case. For this I use an ice-cream scoop which means I get the same size of cupcake nearly every time. My oven seems to have different ideas!
  18. Bake in the oven for 20-25 minutes. They are ready when they are golden brown and you can stick a skewer in the cake and it comes out clean.
  19. After they come out of the oven, place them on a cooling rack to cool.
  20. Take the ganache icing out of the fridge. To make the icing look more pink, add some pink food colouring until it reaches your desired pinkness.
  21. Place the icing into a piping bag and pipe onto the cupcakes.
  22. For the decoration, take 12 small strawberries of equal size and dry them off as much as you can. Place onto the middle of the cupcake.
  23. Melt 50gr of white chocolate. (I melt the chocolate in a microwaveable bowl at 20 second intervals, stirring between each interval.)
  24. Drizzle over the cupcakes as per the picture above.

Suzy says:

  • Although they may take longer than normal cupcakes, I think the result is worth the time. I have been working on my decoration skills and this is one I was really pleased with.
  • Adding balsamic vinegar does seem to intensify the flavour of the strawberries and I would like to thank Pamela for this tip.

Vegetarian Quiche

Laughing. Yummy Cupcakes. Getting together….. and helping familys affected by cancer (Macmillan Cancer Support)

Vegetarian Quiche

Vegetarian Quiche

Wow….I can’t believe it’s been so long since I wrote my last post. What have I been doing, I hear you ask!? Well to be honest, I have taken a break from baking but hopefully that will change very soon.
It all starts again with the work Bake Off today. To make the most of my recent impetus, I have decided to try a new recipe and not a tried and tested one. Do you think that is the right thing to do? Well, we shall see. It is all for a good cause; Macmillan Cancer Support – Worlds biggest coffee morning.
If the cupcakes I bake do well, I will share the recipe with you. If not, I will have to go back to the drawing board.
Today, I would like to share my vegetarian quiche recipe with you. It is easier than you may think. I hope you like it.

This recipe requires you to have at least 2 loose-based tartlet tins of around 12cm.

Vegetarian Quiche

makes 4 small quiche’s

Ingredients

140 gr. rice flour
140 gr. plain flour
90 gr. butter
8-10tbsp. cold water
140 ml double cream
2 eggs
Salt and pepper to season
150-200 gr cheese, grated
Half a red onion
1 tomato
Half a medium courgette
3-4 grilled artichokes from a jar
5 small mushrooms
Half a large red pepper
Some oil for frying

Method

  1. To make the pastry, mix the two flours in a large bowl, add the butter and rub into the flour with your fingertips until it resembles breadcrumbs.
  2. Add the cold water 1 tbsp. at a time until the flour comes together to form a dough.
  3. Cover the dough in Clingfilm and leave in the fridge for at least 20 minutes, but longer if you have the time.
  4. Once the pastry is ready, divide into 4 equal pieces.
  5. Preheat the oven to 190C / gas 5
  6. Roll out each piece until it is slightly larger than your tin. I only have two tartlet tins, so I make 2 the first day and then 2 the following day.
  7. Lift the pastry into the dish and press into the bottom and sides.
  8. Trim the pastry that overlaps the dish to neaten the edges.
  9. Prick the bottom of the pastry several times with a fork.
  10. Tear off a piece of baking paper to the size of the tartlet tin and place onto the pastry. Add baking beans on top of the baking paper. If you don’t have baking beans, you can use some uncooked rice instead.
  11. Bake in the oven for 10 minutes.
  12. After the pastry case’s come out of the oven, remove the baking beans and baking paper and put the pastry in the oven for a further 5 minutes.
  13. Whilst the pastry is in the oven, whisk the eggs and double cream together in a big measuring jug.
  14. Chop up the vegetables as small as possible and lightly fry the ingredients in a frying pan until soft. You do not need to fry the tomatoes.
  15. Once the pastry case’s are out of the oven, add a layer of cheese so it lines the base.
  16. Spoon your fried veg and chopped tomatoes and fill the pastry cases to almost the top, leaving enough space to add another layer of cheese.
  17. Pour over the egg mixture so it fills the quiche. Leave about 5mm gap at the top.
  18. If you would like to put a decoration on the top, you could add slices of mushroom or tomatoes.
  19. Put the dishes in the oven for a further 30 minutes or until golden brown and firm to touch.

Suzy says:

  • These are great to eat cold at a picnic or heated up in the microwave to eat at work
  • Add a cold carrot salad with the quiche, delicious.

Bon Appétit