Strawberries and Cream Cupcakes (with Hot Milk Sponge)

A cupcake topped with cream, strawberry sauce and half a strawberry. Other partially-visible cupcakes around it.

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Strawberries and Cream Cupcakes (with Hot Milk Sponge)

Strawberries and Cream Cupcakes made with a light vanilla hot milk sponge, fresh cream, fresh strawberry coulis and garnished with juicy strawberry slices, a refreshing dessert that tastes like summer and sunny days. The hot milk sponge gives the cupcakes a bakery-style texture that stays moist for days, while the cream is delicate and silky and goes wonderfully well with the fresh strawberries. An exquisite family-friendly dessert for any afternoon garden parties, celebrations or a weekend sweet treat!

Prep Time20

Cook Time20

Cooling Time1

Total Time1 40

Course: Dessert

Cuisine: British

Servings: cupcakes

Calories: 181kcal

Author: Daniela Apostol

Ingredients

For the hot milk sponge

150 g plain flour (1 ¼ cup)
1 teaspoon baking powder
2 eggs
150 g granulated sugar (¾ cup)
85 g butter (6 tbsp)
125 ml milk (½ cup)
1 teaspoon vanilla extract

For the strawberry coulis

125 g fresh strawberries (1 cup)
3 tablespoon granulated sugar

To decorate

125 g fresh straberries ( 1 cup)

Instructions

To make the sponges, preheat the oven to 180 degrees Celsius (350 Fahrenheit).
Add the butter cut into cubes and milk to a pan set over a low to medium heat.
Leave the butter to melt, and remove the milk from the pan while it's just warm, not boiling hot.
In a large mixing bowl add the eggs and sugar and use a hand mixer to beat them together until creamy.
Add the butter and milk mixture and vanilla extract, sift in the flour and baking powder, and use a spatula to mix into a batter.
Line a muffin tin with paper cases and divide the batter evenly.
Bake for 20 minutes or until golden and well risen and a skewer inserted in the middle comes out clean.
Remove the cupcakes from the oven and let them cool down completely.
To make the strawberry sauce, cut the strawberries into small chunks and add them to a pan together with the sugar.
Simmer on a medium heat until the strawberries release their liquid, then use a potato masher to mash them well.
Continue to simmer the mixture until it reduces into a jammy-like texture.
Pass the mixture through a sieve to remove any pits and bits.
Once the sponges have cooled down, beat the cream with a hand mixer until it holds soft peaks.
Add the cream to a piping bag fit with a large star nozzle and decorate each cupcake.
Drizzle the strawberry coulis over each cupcake and decorate with strawberry slices.

Video

Notes

Do not bring the milk to a boil, we need it just warm enough to melt the butter. If the milk is too hot it could scramble the egg mixture or alter the consistency of the sponge.
If you are not serving the cupcakes soon, do not decorate with cream until ready to serve, fresh cream does not last long and tends to become yellowish in the fridge.
Just keep the cream chilled, then beat it with a hand mixer until it holds soft peaks. Avoid overmixing the cream, as it can split.

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