Wimbledon Edition: Strawberries and Cream Cupcakes

Strawberries and Cream Wimbledon Edition Cupcakes 2x marthafied

It’s Wimbledon finals this weekend! Go Andy Murray! I was rooting first for Nadal, then Federer and now my last hope is Murray. To pay homage to the yearly tennis tournament taking place almost next door, this year I made Wimbledon Edition Strawberries and Cream Cupcakes.

Wimbledon Edition Strawberry filled Cupcakes marthafied

The fresh strawberries hidden inside each cupcake give these Strawberries and Cream Cupcakes a burst of freshness. The actual cupcake sponge is based on my absolute favorite bakery’s – The Hummingbird Bakery – cupcake recipe. The cupcake sponge is light and fluffy. And it’s not overly sweet. That’s why I love, love, love the Hummingbird Bakery’s cupcakes. My Strawberries and Cream Cupcakes are topped with a deliciously sweet Vanilla Bean Cream Cheese Frosting and marzipan tennis balls. These cupcakes are perfect accompaniment for the Wimbledon Final on Sunday. Chill the Champagne!

Wimbledon Edition Cupcakes W2 marthafied

Wimbledon Edition Strawberries and Cream Cupcakes

Preparation time: 2 hours (+making the marzipan tennis balls + cooling and setting time)
Makes: 14-18 cupcakes

Ingredients:
For the Cupcake Sponge:
70 g unsalted butter (softened and roughly chopped)
210 g plain flour
250 g caster sugar
1 tbsp baking powder
1/2 tsp salt
210 ml whole milk
2 large eggs

For the Fresh Strawberry Filling:
400 g fresh strawberries

For the Vanilla Bean Frosting:
100g cream cheese
1 vanilla pod
2 1/2 cups icing sugar
250 g unsalted butter

For the Tennis Balls (make these 24 hours in advance):
marzipan
yellow food color
white icing (Silver Spoon White Designer Icing / ready for cake decoration)

Strawberries and Cupcakes marthafied

Directions:

Make the cupcake sponge:
Preheat the oven to 170 C (325 F). Line the muffin pans with cupcake paper cases.
In a jug mix together the eggs and the milk. Set aside.

Milk and Eggs marthafied

In a large bowl combine the flour, caster sugar, butter, baking powder and salt together. With an electric mixer whisk the ingredients together until they form a crumb-like consistency.

Crumb-like batter cupcakes marthafied

Gradually pour half of the egg-milk mixture into the crumb-like batter and slowly on a slow speed thoroughly mix. Raise the speed to medium and continue mixing until the batter is smooth without any lumps. Scrape the sides of the bowl a couple of times to ensure that all the batter is mixed together.

Cupcake Batter marthafied

When the batter is smooth, lower the speed to slow and gradually pour in the rest of the egg-milk mix. Then raise the speed back to medium until the batter is again smooth without any lumps. Fill the paper cupcake cases two-thirds with the batter. You can use a 50 ml scooper in this process, will result in even sized cupcakes. Bake for approximately 20-25 minutes or until golden brown and when you lightly press the sponge it will bounce back. Leave to cool in the muffin pan for a couple of minutes before placing on a wire rack to completely cool before frosting.

Ready cupcakes marthafied

Make the Fresh Strawberry filling:
Wash, hull and roughly chop the strawberries.

Strawberries marthafied

Lightly mash the chopped strawberries with a fork.

Make the Vanilla Bean Cream Cheese frosting:
Roughly chop the room-temperature butter. Split the vanilla bean lengthwise and scrape the seeds out. In a large bowl combine the cream cheese, the roughly chopped butter, vanilla seeds and the icing sugar. With an electric mixer beat until the frosting is smooth. Fill a piping bag with the frosting and set in the fridge for a short while to settle.

Vanilla Bean Cream Cheese Frosting marthafied

Make the Tennis Balls (make these 24 hours ahead):
Mix the marzipan with a yellow food coloring until you get the yellow hue wished for. Make a long roll of the marzipan and cut it into pieces. Form balls of the pieces – you can make different sizes. Place the marzipan balls on a baking tray and leave to set for 12-24 hours. When the marzipan balls have set draw tennis ball linings with white icing on them and let to set for at least 6 hours or until the icing has dried.

Marzipan Tennis Balls marthafied

Assemble the Strawberries and Cream Cupcakes:
With a sharp knife make a hole of approximately 2 cm in diameter and 3 cm deep in the middle of each cupcake. Save the cut-offs for later use.

Tops off from Cupcakes martafied

Fill the hole with the mashed fresh strawberries.

Strawberry Filling into Cupcakes marthafied

Trim the cut-off, so that only the top part remains.

Trimming cupcake tops marthafied

Then place the tops of the cut-offs on top of each hole to make the cupcakes whole again. Gently press the tops down to make sure that the cut-off top is at the same level with the rest of the top.

Tops back on to strawberry filled cupcakes marthafied

Pipe the frosting on top of the cupcakes. Place a tennis ball on top of each cupcake. Place the ready Wimbledon Edition Strawberries and Cream Cupcakes in the refrigerator for at least 30 minutes to settle. Store in the refrigerator.

Wimbledon Edition Cupcake demolished marthafiedWimbledon Edition Cupcakes W3 marthafiedWimbledon Edition Cupcakes W1 marthafied

Cupcake sponge recipe from The Hummingbird Bakery’s Home Sweet Home Cookbook.

Wimbledon Edition: Strawberries and Cream Cupcakes

Prep Time: 2 hours

Yield: 14-18 cupcakes

Ingredients

  • For the Cupcake Sponge:
  • 70 g unsalted butter (softened and roughly chopped)
  • 210 g plain flour
  • 250 g caster sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 210 ml whole milk
  • 2 large eggs
  • For the Fresh Strawberry Filling:
  • 400 g fresh strawberries
  • For the Vanilla Bean Frosting:
  • 100g cream cheese
  • 1 vanilla pod
  • 2 1/2 cups icing sugar
  • 250 g unsalted butter
  • For the Tennis Balls (make these 24 hours in advance):
  • marzipan
  • yellow food color
  • white icing (Silver Spoon White Designer Icing / ready for cake decoration)

Instructions

  1. Make the cupcake sponge:
  2. Preheat the oven to 170 C (325 F). Line the muffin pans with cupcake paper cases.
  3. In a jug mix together the eggs and the milk. Set aside.
  4. In a large bowl combine the flour, caster sugar, butter, baking powder and salt together.
  5. With an electric mixer whisk the ingredients together until they form a crumb-like consistency. Gradually pour half of the egg-milk mixture into the crumb like batter and slowly on a slow speed thoroughly mix. Raise the speed to medium and continue mixing until the batter is smooth without any lumps. Scrape the sides of the bowl a couple of times to ensure that all the batter is mixed together.
  6. When the batter is smooth, lower the speed to slow and gradually pour in the rest of the egg-milk mix. Then raise the speed back to medium until the batter is again smooth without any lumps.
  7. Fill the paper cupcake cases two-thirds with the batter. You can use a 50 ml scooper in this process, will result in even sized cupcakes.
  8. Bake for approximately 20-25 minutes or until golden brown and when you lightly press the sponge it will bounce back.
  9. Leave to cool in the muffin pan for a couple of minutes before placing on a wire rack to completely coll before frosting.
  10. Make the Fresh Strawberry filling:
  11. Wash, hull and roughly chop the strawberries.
  12. Lightly mash the chopped strawberries with a fork.
  13. Make the Vanilla Bean Cream Cheese frosting:
  14. Roughly chop the room-temperature butter.
  15. Split the vanilla bean lengthwise and scrape the seeds out.
  16. In a large bowl combine the cream cheese, the roughly chopped butter, vanilla seeds and the icing sugar.
  17. With an electric mixer beat until the frosting is smooth.
  18. Fill a piping bag with a frosting and set in the fridge for a short while to settle.
  19. Make the Tennis Balls (make these 24 hours ahead):
  20. Mix the marzipan with a yellow food coloring until you get the yellow hue wished for.
  21. Make a long roll of the marzipan and cut it into pieces.
  22. Form balls of the pieces – you can make different sizes.
  23. Place the marzipan balls on a baking tray and leave to set for 12-24 hours.
  24. When the marzipan balls have set draw tennis ball linings on them with the white icing and let to set for at least 6 hours or until the icing has dried.
  25. Assemble the Strawberries and Cream Cupcakes:
  26. With a sharp knife make a hole of approximately 2 cm in diameter and 3 cm deep in the middle of each cupcake. Save the cut-offs for later use.
  27. Fill each hole with the mashed fresh strawberries.
  28. Trim the cut-offs, so that only a top is left.
  29. Place the tops of the cut-offs on top of each hole to make the cupcakes whole again.
  30. Gently press the tops down to make sure that the cut-off top is at the same level with the rest of the top.
  31. Pipe the frosting on top of the cupcakes.
  32. Place a marzipan tennis ball on top of each cupcake.
  33. Place the ready Wimbledon Edition Strawberries and Cream Cupcakes in the refrigerator for at least 30 minutes to settle.
  34. Store in the refrigerator.
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