Cupcakes with cream cheese frosting

Vanilla Cupcakes With Cream Cheese Frosting And Strawberry Sauce

These beautifully presented cupcakes with cream cheese frosting on top is a real winner when it comes to party cakes.  The well in the middle filled with juicy strawberry sauce and topped with sweet cream cheese blend heavenly to produce the yummiest ever treat for kids and adults alike!

By adding cornflour into the cake batter, the cupcakes can be made extra spongy and filling the little well in the middle with strawberry sauce, which in turn gives a uniquely sweet taste.

It’s super easy to make, once you gather all the necessary ingredients and equipment together.

So, let’s make them:

You will need the following items:

Self Raising flour225 g
Corn flour25 g
Caster sugar250 g
Margarine/butter under room temp.  (Stork brand spread is best in UK)250 g
Milk1/4 cup
Eggs4
Salt3 pinches
Baking powder1 tsp
Lemon juice and Vanilla essence1 tsp each

Let’s make them: Set the oven to 160 C . Gas mark 3

Cream the batter

  • Cream butter and sugar together using an electric hand mixer
  • Add eggs, one at a time. Make sure you beat two rounds after each addition
  • Add vanilla essence,  lemon juice,  and beat for two rounds

Mix Flour

  • Mix baking powder, salt and cornflour to Self-raising flour and sieve onto the cake batter, holding the sieve well above it, allowing the air to escape
  • Do not use the electric mixer at this point.  Fold the flour gently with a wooden spoon until everything turns into a creamy batter
  • Add milk and fold well

Fill the cupcake cases

  • Fill the paper cupcake cases 3/4th with the batter, leaving space for cakes to rise
  • Place the filled up cases in the cupcake tray
  • Lift the tray and drop gently on the pantry top twice, to level the cake batter’
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Bake

  • Pop the tray into the oven
  • Bake for 13-20 min. (Never open the oven door in the initial 10 mins)
  • Insert a skewer into the middle of the cake and if it comes clean,  your cake is ready
  • Take the tray out of the oven and let it rest for 10 mins.
  • Slowly remove the cupcakes from the tray and place them on a cooling rack
  • Let the cakes cool off completely

Mascarpone cheese and Icing sugar frosting

 You will need :

Mascarpone cheese100g
Icing sugar35g
Lemon juice3 drops

🧁 With a spatula mix all together vigorously until creamy. Double the quantities proportionately if you need more icing.

Let’s decorate the cupcakes now :

  • Cut out a small circle from each cupcake so a little well is formed in the centre
  • Fill the well with strawberry topping or strawberry jam
  • Cover with mascarpone icing with a flat knife or make a swirl with a nozzle
  • Arrange quarters of strawberry and the cutout rounds of the cupcakes in the middle in a pretty angel
  • Your pretty cupcakes are ready
  • Stick them in the fridge because the topping is diary-based
  • Take out from the fridge 15 mins before serving
  • Done!!
Butter icing recipe

Vanilla cupcakes – Pretty rose cupcakes with butter vanilla icing

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  You will need the following items:

Self Raising flour250 g
Margarine or butter softened250 g
Caster sugar250 g
Eggs4
Milk1/4 cup
Lemon juice and Vanilla essence1  tsp each
Salt3 pinches
Baking powder1 tsp

Let’s make them: Set the oven to 180 C .

Cream the batter

  • Beat butter and sugar together until creamy, using an electric hand mixer (3 mins)
  • Add eggs, one at a time. Make sure you beat well after each addition
  • Add vanilla essence,  lemon juice, salt and beat for two rounds

Sieve flour

  • Mix baking powder to flour and sieve onto the cake batter, holding the sieve well above it, allowing the air to escape
  • Do not use the electric mixer at this point.  Fold the flour gently with a wooden spoon until everything turns into a creamy batter
  • Add milk and mix well

Fill the cupcake cases

  • Fill the paper cupcake cases 3/4  with the batter, leaving space for cakes to rise
  • Place the cases in the cupcake tray

Bake in the oven

  • Pop the tray in to the oven
  • Bake for 13-20 min. (Do not open the oven door in the inital 10 mins)
  • Insert a skewer into the middle of the cake and if it comes clean,  your cake is ready
  • Take the tray out of  the oven and let it rest for 10 mins
  • Slowly remove the cupcakes from the tray and place them on a cooling rack
  • Let the cakes cool off completely

Let’s make the butter icing now:

Ingredients needed:

 Icing sugar300 g
Butter or Margarine125 g
Lemon juice1/2 tsp
Milk1 tbsp
Liquid cake colours (red)
VanillaA few drops

Let’s make the icing:

  • Cream up all together using an electric hand mixer
  • Drop two drops from red liquid colour into one bowl to make pink colour
  • Spread a layer of pink icing cream on the top.  Or, make swirls using your cake decorating kit
  • Immediately after, sprinkle colourful sprinkles or desiccated coconut dipped in any colour
  • Your pretty cupcakes are ready
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