Don't you just love it when the weather warms up and all our favourite summer fruits are in season? Great for snacking on the go, in a picnic or even better, on a cupcake! I couldn't pass up these bright red strawberries when I was in the supermarket the other day so I snapped up a pack and whipped up a quick batch up cupcakes to share with my work colleagues.
One of my work colleagues can't have gluten - not by choice - so it's tough to watch her miss out on the scrummy baked goods people bring in. You can make these with self raising flour or gluten free flour so your celiac chums can join in with the baked delights too!
125g soft butter
175g golden caster sugar
2 large free range eggs
1 tsp vanilla extract
175g gluten free flour (or self raising flour if using)
3 tbsp milk
1. Preheat your oven to 180 degrees celsius
2. Cream together the butter and sugar until fluffy. The longer you do this for, the fluffier your cakes will be.
3. Beat the eggs together with the vanilla extract in a separate bowl. Add to the butter and sugar mix a little at a time until all incorporated
*tip: if your mixture starts to look a bit curdled at this stage, add a tablespoon of flour to the mix to bring it together again into a smooth mixture*
4. Add the flour in three batches alternating with the milk until well combined.
5. Divide your mixture into a prepared cupcake tin lined with papercases
*tip: I used an ice cream scoop to evenly distribute my mixture between the cases but you can use spoons if you don't have one*
5. Pop into the oven for around 15-20 minutes (depending on your oven) until golden brown and springs back when you press them slightly.
6. Leave the cakes to cool in the tin for around 5-10 minutes. Remove thereafter onto a wire rack to cool completely.
7. Top with your favourite buttercream or fresh whipped cream and decorate with seasonal fruits, chocolates or sweets depending on your tastes.
Et voila! You have yourself some delicious cupcakes to devour and share amongst your friends and family. These are best eaten on the day they are made but if you magically have some left over, they will keep in an airtight box for a maximum of three days.
What are your favourite summer time treats to bake?