Strawberry and Cream Cupcakes
5 1/2 ounces super fine sugar
6 ounces unsalted butter softened
3 large lightly beaten eggs
1/2 teaspoon vanilla essence
1 punnet (a small container of strawberries) strawberries
2 ounces melting chocolate
1 tablespoon superfine sugar
1 teaspoon vanilla essence
Time to bake!
Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius) and prepare 12 paper cupcake cases in muffin tins.
Place softened butter and sugar into a bowl and cream with an electric mixer until the butter changes color. (Generally 2 minutes)
Add in lightly beaten eggs to the mix a little at a time, beating on slow for 15 seconds between each addition. Add Vanilla then sift in flour and baking powder and mix for a further minute.
Spoon batter into cases until they are approx 2/3rds full and then place in the middle rack in your preheated oven.
Bake for approx 18 to 20 minutes or until a toothpick comes out clean, then remove and let sit for a few minutes before removing the cupcakes from the tins and placing them on a wire rack to cool.
To make the filling, slice up the strawberries into small pieces, (keeping the best looking ones for the tops of the cupcakes). Then in a small bowl, mix the gelatin and sugar with hot water until is has dissolved. Let it cool down and then add the sliced strawberries and mix to combine.
Once the mixture starts to gel, give it another mix and then cut a small hole in the center of each cupcake and dig out with a spoon. Discard the center and fill hole with the strawberry filling.
To make the stabilized whipped cream, dissolve the gelatin with the hot water and allow to cool, then beat the cream with an electric mixer just until traces of the beaters can be seen in the cream, then slowly pour the cool gelatin mixture into the cream while still beating, then add the vanilla, and beat just until soft peaks start to form.