Instead of using the fresh strawberry jam-like thing made of strawberries, sugar and agar/gelatine you may also use ready-made jam. Personally I prefer the taste of fresh strawberries but if in a hurry jam is a great and simple alternative.
This recipe yields about 30 mini cupcakes or about 12 normal sized ones.
For the sponge you will need:
- 40g (1.5 oz) butter at room temperature
- 150g (5.3 oz) sugar
- 120g (4 oz) plain flour
- 1 1/2 tsp baking powder
- 1 pinch of salt
- 1 egg
- 120ml (4 fl oz) whole milk
- 1 vanilla extract
- optional: 3 tbsp dried raspberries or pink sugar pearls
For the strawberry butter cream frosting you will need:
Tip: As with the Donauwellen cake all ingredients need to be at room temperature or else the butter cream will split. Thus you may want to prepare the custard and the strawberries the day before.
- 125g (4.4 oz) softened butter at room temperature
- 1/2 package of strawberry-flavoured custard powder (if available; otherwise just use Dr. Oetker Original Raspberry Cooked Pudding Powder or vanilla-flavoured custard powder)
- 250ml (8.5 fl oz) whole milk
- 250g (9 oz) strawberries
- 150g (5.5 oz) sugar
- 1/2 package agar or gelatine
1. Preheat the oven to 170°C (325°F) and fill a mini muffin tin or individual silicone muffin cases with about 30 mini muffin paper cases. Using a hand-held electric whisk, mix together the butter, sugar, flour, baking powder and salt until the ingredients have come together and look like fine breadcrumbs.
In a separate bowl whisk together the egg, milk and vanilla essence. Pour the liquid mixture into the mixture of dry ingredients and mix thoroughly on a low speed.
Fill the muffin cases by about three quarters.
Bake for about 15 minutes, rotating the baking sheet after half of the time to enable an even golden colour. Leave to cool completely.
2. For the butter cream, prepare half a package of custard powder with 250 ml of milk according to the package's instructions and allow to cool thoroughly until at room temperature
3. Blend the strawberries, pour the puree into a little pot, add the sugar and agar and bring to the boil. Let the mixture simmer for about 2 minutes. (Always handle agar / gelatine according to the package's instructions!). Allow to cool until at room temperature.
4. Whisk the softened butter until it is slightly lighter in colour and fluffy. Using a hand-held electric whisk, whisk the butter and add the custard one spoonful at a time, beating well after each addition. Add the strawberry puree in the same manner, adding one spoonful at a time.
Refrigerate the butter cream for about 1 hour until it has set a little.
5. Using a piping bag with a star-shaped tip, pipe little swirls onto the cupcakes. If you like you can also decorate the cupcakes with dried pieces of raspberries or pink sugar pearls.