Origin of dish:
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Type of cooking:
Preparation time: 20 minutes
Cooking time: 25 minutes
Ingredients (makes 8-10 cupcakes.) :
-200g of strawberriesMethod: Preheat the oven at 170c and place paper cases in a cupcake tray.
-240g of plain white flour
-280g of white caster sugar
-80g of Delamere Dairy goats’ butter
-240ml of Delamere Dairy whole goats’ milk
-2 free range medium egg
-3 tsp baking powder
-1/2 tsp vanilla extract
For the frosting:
-250g of icing sugar
-25g of Delamere Dairy goats’ butter
125g log of Delamere Dairy Natural goats’ cheese
Start by chopping the strawberries into halves and reserve a few for garnishing later on.
Beat together the sugar and 40g butter until smooth and add the flour and baking powder - beat until all mixed in.
Next, beat in the milk and vanilla extract and mix until smooth.
Finally, if your arm hasn't fallen off, beat in the egg and mix until well until combined.
Spoon a little of the mix into the bottom of each cupcake case, then divide the chopped strawberries between cases.
Spoon the rest of the mix into cases until they are three-quarters full and bake for 20-25 minutes.
Remove from the oven and allow to cool on a wire
Meanwhile, to make the frosting, beat together the goats’ cheese and 25g of butter until mixed. Add the icing sugar and mix until well combined.
Spread icing on the cupcakes and decorate with the halved strawberries.