Here comes that chant again; Doughnuts, Doughnuts, Doughnuts. I realised it had been too long since the last time I cracked out my doughnut baking tray and I wanted to give a strawberry glaze a go for that classic pink glazed ring doughnut. When my friend Char (across at Dino Princess Char) was posting about some problems and not being too happy I took the chance to send her a Cake Care Package to try and cheer her up. It was the perfect opportunity for me to crack out the dinosaur sprinkles my friend Naomi gave me for my birthday, and it gave me a chance to channel my inner Jurassic Park fan (I’ve still not seen the new one, so no spoilers please).
SUMMER. STRAWBERRIES. FOOD. BAKING. EXCITED NOISES. Yeah, I wanted to do something a little different to last summer’s Strawberry and Cream cupcakes but still strawberry based. So I spent some time looking around this here internet thing (i.e. I did a few googles) and all I was coming across was “such and such topped with strawberries and cream” or “tort with strawberries” and the like. It wasn’t really what I wanted. Until I came across a recipe on the waitrose website, that’s right, waitrose. It of course is “use all of our own brand things to make this cake”, so I went to Tesco, or Asda, or whichever supermarket it was and got all the ingredients cheaper. I’m poor, sorry. Anyway, the recipe is for a Strawberry Drizzle cake. Something, which even when I had decided to make it I was still unsure would work. Strawberry drizzle to me, sounded like it would either be glorious or a bit mushy and odd.
Fortunately it was glorious.
The cake is wonderfully light, so perfect for the summer, doesn’t use too much sugar and is loaded with strawberries. So it’s healthy, right? (I say this as I am half way through eating the second one in two weeks). Pressing the juice out of the strawberries may make the cake look like it’s soggy at first impression but it’s far from it. Staying moist for a couple of days (it does need to be fridged though, and yeah I know you shouldn’t fridge cake).
Also, I booked my flights to Chicago today to go to RiotFest in Chicago in September. Can’t wait. Can anyone recommend some stuff to do while I’m there? My current plans involve getting fat(ter), drinking a lot and maybe a tattoo.
- 100g Salted Butter, at room temperature
- 200g Golden Granulated Sugar, plus 2 tbsp for sprinkling
- 1 large Egg
- 120ml Milk
- 1 tsp vanilla extract
- 200g Self-raising Flour
- 400g Strawberries, halved
- 50g icing sugar
- Preheat the oven to 180ºC(160ºC fan oven) and grease and line a 23cm cake tin.
- In the bowl of an electric mixer, or by hand, cream together the butter and sugar until it’s light and fluffy.
- Beat in the egg and the milk. Beating until well combined. Add the vanilla then the flour, beating until well combined and there are no lumps.
- Spoon into the prepared tin, shaking slightly to make sure it’s even.
- Set 6 of the strawberries aside (these will be used for their juices later) and position the remaining halves, cut side down, on top of the cake. Sprinkle some golden granulated sugar on top of the strawberries afterwards.
- Place in the middle of the preheated oven and bake for 50-55 minutes until a toothpick inserted in the middle will come out clean.
- Meanwhile, cover the strawberries you set aside with 1tbps of the icing sugar, and leave for around 15 minutes.
- Press this through a fine sieve into a bowl to get the juices out. Combine 1tbps of the juices with the remaining icing sugar, whisking until they are combined and leave to thicken.
- Once the cake has been removed, allow to cool in the tin for 5 minutes, before transferring to a wire rack.
- Drizzle the juice mix over the top of the cake.
Summer has well and truly hit Yorkshire this last week or so. With the sun shining it has lead me towards some more summer themed recipes. Along with a visit to the York food festival, which is just brimming with local food produce. I stocked up on various things (that my budget allowed) and came home with some Chorizo, Brie, Oak Smoked Cheddar and fresh Strawberries. There was infinitely more that I wanted, but I just couldn’t justify it. The trip to York was a delight, involving sun, food, ice cream, sights, beer and good company. There isn’t much of a better time to visit York (apart from maybe just before Christmas, when all the decorations are up). When the sun is out it is undoubtedly one of the prettiest cities in the UK. Even if, to me, it has the whole “hometown” dullness that happens when you live somewhere for your teenage years.
The pieces I picked up prompted me to make a couple of different things and over the next couple of days I’ll be uploading a couple of different recipes. This one involves the strawberries I picked up; Strawberries and Cream Cupcakes. It’s a quick recipe and absolutely perfect for summer. Especially if you are a Wimbledon fan. Strawberries and Cream is just one of the best simple combinations possible. Coupled with the surprise of a Strawberry Jam centre to add that extra hit of flavour these cupcakes can be put together quickly and don’t even feel unhealthy. Keeping them small and topped with a fresh strawberry you just can’t go wrong.
- 200g/7oz unsalted butter, softened
- 200g/7oz caster sugar
- 4 free-range eggs
- 200g/7oz self-raising flour
- 4 tbsp good-quality strawberry jam
- 250ml/9fl oz lightly whipped double cream
- 250g/9oz strawberries, hulled
- icing sugar, for dusting
- Preheat oven to 200°C (180°C fan). Line a cupcake tray with cases.
- Cream together the butter and sugar until light and fluffy, this can take several minutes, so persevere.
- Beat in the eggs, one at a time. Beating well after each addition.
- Fold in the flour until you have a smooth mixture, it will be quite thick.
- Spoon the mixture into the cases, filling about half way. Spoon about ½ a teaspoon of jam into the middle of each case. Cover with more cake mix. The final case should be around ¾ full.
- Place in the centre of your preheated oven and bake for between 12-15 minutes, or until golden brown.
- Remove from the oven and set to cool on a wire rack.
- Once they have cooled, whip up the double cream. With a small sharp knife, cut a small well into the top of each cake.
- Pipe the cream into the well and top with a strawberry. Dust with icing sugar.
- Store in the fridge, these are best eaten straight away.