Fresh Cream Cupcakes

It’s bakemas 2020!

If it’s your first bakemas here, welcome. It is my annual mini-series in which I show you how to make a various Christmas themed baked goods – perfect if you want to impress your family and/or friends or if you’re hosting a festive get together.

There’s no need to make Christmas more frantic, especially with the holiday season already being pressured. Take away some of the pressure and demanding tasks by keeping things super simple with a batch of the fresh cream cupcakes.

I know celebrating this year is going to be different for everybody but regardless of how you’re celebrating, why not make some cupcakes? You can make as many or as few as you need. Perfect to prevent food waste and enjoy a treat.

I’ve taken the classic vanilla cupcake and jazzed it up by using some sweetened whipped cream and generously filled with strawberry jam.

Anyway, let’s get started, shall we?

Ingredients (for 12 cupcakes):

Cupcakes:

175g butter, at room temp.

175g granulated sugar.

2 eggs.

1 tsp vanila extract

175g plain flour.

1 tsp baking powder.

pinch of salt.

splash of milk, if needed.

 

Cream:

300ml double cream.

25-30g icing sugar.

1 tsp vanilla extract.

 

Filling:

strawberry jam.

 

Method:

Before you get started on the recipe, you’ll want to do some prep. Weigh up all of your ingredients, line a muffin pan with cupcake cases, preheat your oven to 180˚c/350˚f and grab any equipment you may need, such as a stand mixer and spatulas.

To start on the recipe, make the cupcakes. To keep things simple and stress free, the all-in-one method is going to be used – this is where you place all of your ingredients into a bowl and beat them together.

Into a mixing bowl, place the butter, granulated sugar, eggs, vanilla extract, plain flour, baking powder and salt – beating over a low speed to start, working your way up to a medium-high and mix until a clear cake batter forms.

If you mixture looks a little stiff, add enough milk in to help achieve a more perfect consistency.

Give the bowl a good scraping down and take the lined muffin pan.

Fill the cases around 2/3 or 3/4 of the way full, then place into your preheated oven and bake for 20-22 minutes (or until golden brown and well risen). Allow to cool fully before you finish them off.

If you want to make these a day or 2 in advance, feel free to go ahead and do it. Saves you time and effort on the day you intend to serve them.

To make the cream, take a clean mixing bowl and place in the double cream, icing sugar and vanilla extract. Whisk everything together until it starts to forming peaks, this is known as soft peaks but you want to take it one stage further to achieve stiff peaks.

This is where the cream should be able to hold its shape – if you whisk the cream too much it will have a granular mouthfeel and be unpleasant. If this happens, dispose of the cream and re-whisk the cream.

Transfer into a piping bag fitted with a piping nozzle of your choice – I went with an open star but choose whichever nozzle you’d like.

Take the cooled cupcakes and core out the centre using either a cupcake corer or apple corer and generously fill with strawberry jam.

Top the cupcakes with the freshly whipped cream and pipe on however you’d like and that’s everything done – a super simple recipe, perfect for when you want a homemade treat.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.