This year my birthday happens to land on National Cupcake Day! Very convenient as I love nothing more than a cupcake... mainly because they bake much quicker than your average cake and so if I get the urge for something sweet within half an hour I’ll have a freshly baked cupcake only plate and ready to eat!
My favourite flavour combo at this time of year is the classic Victoria sponge, as vanilla is lovely and sweet and reminds me of a classic summer birthday cake, plus British strawberries are perfectly in season so are at their very best.
For this shoot my outfit and our table setting has been styled by Cornwall-Inspired Lifestyle Store Jo and Co. I was over at my best friend Mels house who conveniently happens to be the talented lady behind the lense for all my baking shoots! Her home is so beautiful, filled with bold pops of colour. From vibrant Sri Lankan artwork to old family photos, all framed by her husband of many creative talents Jamie (of Mojo Framing ) Even the doors are painted ice cream pink!
Talking of sweet stuff…
200g melted butter
200g golden caster sugar
150g gf self raising flour
50g ground almonds
1 tsp baking powder
Vanilla pod or vanilla extract
4 large free range eggs
Punnet of ripe strawberries hulled and chopped
(Keep a few whole to use for decoration)
Finish with your choice of a dust of icing sugar, a dollop of jam, or some homemade vanilla buttercream;
150g soft butter
300g golden icing sugar
For this recipe simply preheat your oven to 175 degrees and line a cupcake tray with 12 paper cupcakes cases.
In a bowl with a wooden spoon beat together the melted butter, sugar and vanilla. Then mix in the eggs on at a time. Once all 4 are combined soft in the flour and baking powder and fold through until it’s all combined.
Pour the mix into the paper cases around 2/3 full then add a few pieces of chopped strawberry to each cupcake. Bake in the middle of the oven until risen and golden, around 15-20 minutes.
If you can resist not eating them straight out of the oven, allow to cook on a wire rack and in the meantime with an electric whisk combine the soft butter, icing sugar and a little more vanilla, whisking on high for a good 4-5 mins until you have a light fluffy buttercream.
Top your cupcakes with the buttercream I use a butterknife for a rustic look as I’m not a big fan of piping bags. Alternatively you can simply dust with icing sugar or crown with a dollop of your favourite Jam. (Which always comes in handy as I can reuse the empty jars for the cafe!) finally arrange freshly sliced strawberries ontop... and eat! on your birthday, or any day for that matter!