So I had some remaining strawberry puree. Hmm what to do! So I was thinking a yummy frosting. This has a perfect strawberry taste without tasting like just a lot of butter on a cupcake. Lemons in the cake make it nice and fresh and go beautifully with the strawberry. Yum 🙂 I just used whatever juice and extract I could get out of 2 lemons. Makes approx 33 cakes
- 230g butter softened. (1 cup approx)
- 380g self raising flour (3 cups approx)
- 400g caster sugar (2 cups approx)
- 4 eggs at room temperature
- 1 cup milk (240ml)
- 2 tsp vanilla extract
- 2 1/2 tbsp lemon juice
- 2 tsp lemon zest
- Line cupcake tins with liners. (Around 30-34)
- Preheat oven to 180 degrees celsius fan forced.
- Cream butter and sugar by mixing using a scraper blade on medium speed, until lighter and fluffier in texture.
- Add vanilla and eggs one by one, until combined.
- Sift flour twice.
- Add flour and milk in alternate batches to mixer and mix until just combined.
- Add zest and lemon juice and mix until just combined. (Do not overmix)
- Fill cupcake tins with mixture (around 3/4 full). I like to use an icecream scoop which makes this step super easy and clean!
- Bake in oven for around 18-20 minutes until a tester stick comes out clean.
- Allow to cool in tin for around 5 minutes then move to a cake cooler tray to cool completely before frosting.
- 165g strawberry puree
- 170g butter softened
- 330-350g icing sugar
- 1/4 tsp vanilla extract
- dash red food colouring
- Reduce puree to 3 tbsp by putting in a saucepan over low – medium heat. Keep an eye on it and stir every so often so it doesn’t burn or reduce too much.
- When puree has reduced transfer to a small container and place in the fridge or freezer to cool, stirring occasionally.
- Add all ingredients to a mixer bowl and mix until combined and creamy. Add a small amount of food colouring (I used a tiny bit of pink Wilton gel food colouring. If required add more icing sugar (or milk) to gain desired consistency/thickness for piping.
All recipes for lemon cupcake batter
Cooking classy for strawberry frosting
So it was my birthday and I was thinking Strawberries! Beautifully sweet strawberries with chocolate. Because I still needed some chocolate haha. This is a twist on a chocolate and orange cheesecake I made a few months ago. Chocolate base with a strawberry top. And because I only had choc ripple biscuits the base is chocolate too! Almost like a neapolitan icecream only so much better! There are a few steps to this because of the strawberry puree and also I made a whipped cream frosting. The one thing I would do is perhaps add a bit more gelatine to the mixture. The chocolate set really well, however the strawberry was a bit softer, still super yummy though 🙂
- Strawberry Puree
- Whipped Cream frosting
- 160g plain chocolate biscuits
- 70g melted butter
- 500g cream cheese (softened)
- 300ml carton cream
- 200g dark chocolate
- 200g caster sugar
- 2 tsp gelatin powder
- 40ml boiling water (40g)
- Make Strawberry Puree (see other post)
- Crush biscuits in a small food processor until small pieces.
- Melt butter and combine with biscuits.
- Press gently into a cheesecake tin lined with a baking paper circle on the bottom and refrigerate until cool.
- Melt chocolate in 30sec-1minute bursts in microwave until melted.
- Whip cream until soft peaks form.
- Beat cream cheese and sugar together until smooth.
- Add boiling water to a small container and sprinkle gelatine on top. Stir to combine completely. (Do not let this cool!)
- Add gelatine to the cream cheese and continue mixing until fully incorporated and mixture is smooth.
- Fold in the whipped cream to the cream cheese mixture until combined, trying to keep the mixture as light and airy as possible.
- Divide mixture in half. I found this easiest to do by weighing the entire amount and measuring out half to a separate bowl.
- In one half add the melted chocolate and fold until combined.
- Pour chocolate mixture into tin on top of the biscuits.
- In the remaining half of the cream cheese fold in 1/4 cup strawberry puree.
- Pour strawberry mixture into tin on top of the chocolate mixture.
- Refrigerate for around 3-4 hours or overnight until set.
- Make whipped cream frosting.
- Using a Wilton 1M tip and piping bag, pipe the whipped cream frosting onto the cheesecake. I made roses as these are simple and forgiving if you make any mistakes! They look great even for novices!
- Cut serve and enjoy 🙂
This strawberry puree is a super easy and yummy puree which can be used as a basis in so many baking ideas. Delicious in everything from cheesecakes, cakes to frostings (when reduced). Gives it a proper strawberry flavour without any of that extract or fake taste!
- 500g frozen strawberries
- 50-65g caster sugar (to taste)
- Squeeze lemon juice
- Thaw frozen strawberries
- Place strawberries and 50g of the caster sugar in a small food processor.
- Whizz up and taste. Add remaining 15g sugar if required and whizz again.