Originally created in honour of the 27,000 kg/59,500 lbs of strawberries eaten every year at the Wimbledon Tennis Championships, this is another cupcake that was too good not to bake every day of the year at LOLA’s. Delicious fresh strawberries are swirled with white chocolate in the cake mixture, making this a sensationally indulgent treat.
muffin pan lined with 12 muffin cases
Makes 12
Sift together the flour, baking powder and salt in a bowl.
Put the butter and sugar in a mixing bowl and beat with an electric hand mixer until pale and fluffy. Stop occasionally to scrape down the side of the bowl with a rubber spatula. Add the lemon juice and zest. Add the eggs, one at a time, beating well after each addition.
Pour in one third of the sifted dry ingredients and beat on low speed. Add half the cream and beat well. Repeat this process, then finish with the last third of the dry ingredients. Finally, fold in the grated chocolate and chopped strawberries.
Divide the mixture between the muffin cases. Bake in the preheated oven for 20–25 minutes or until well risen and a skewer inserted in the middle comes out clean. Remove from the oven and let cool completely on a wire rack before decorating.
While the cupcakes are cooling down, make the strawberry buttercream.
Put the butter in a bowl and beat with an electric hand mixer until very soft and smooth. Sift half the sugar into the bowl, beating until incorporated. Add the second half of the sugar and beat on low speed. Add the vanilla. Slowly pour in the milk and beat.
Mash the strawberries with a fork or potato masher until well puréed. Beat into the buttercream and when they are mixed in, beat for 3–5 minutes on a higher speed. Refrigerate for 1–2 hours, or until firm enough to pipe.
Spread the frosting over the cold cupcakes using a spatula, or spoon the frosting into a piping bag fitted with a star nozzle/tip and pipe it on top of the cupcakes. Top with a strawberry.
