I’d first like to point out that I got 99 problems, and they are all related to university.
Maybe that won’t rap so well. I’ll work on it, sorry Jay Z.
I made this for mother’s day; but let us be serious for a second, it’s an any time cake! I hope you made your mum something awesome; you should totally share your creations, sharing is caring.
The balsamic really tones down the frosting sweetness; which I love! I added a bit of pepper to the cake batter as well, which gives it a kick. Plus I don’t know whether I mentioned this – but I have a major pepper addiction, pepper and lemon. Pepper and lemon and strawberries! If I were making this again I would roast the strawberries for a while and drizzle them with lemon before straining them. But that’s just me.
I also seem to love strawberry and balsamic, remember the strawberry balsamic flatbread made; I need to make that again!
Join me on a wonderful journey of strawberries; oh man strawberry journeys sound like the best.
Basic Vanilla Cake+ Pepper
I used a vanilla cake recipe from Bake by Alison Thompson
This produces a very cakey flavour, if that’s not what you’re into my next post will have a super light vanilla cake.
250 gr Unsalted Butter – I like to use B.D. Paris Creek Farms unsalted butter
250 gr Caster Sugar
2 Teaspoon of Vanilla Extract
5 Eggs – always use free range!
250 gr Self-raising flour (make sure your flour is in date, self-raising has rising agents that can go off – your cake won’t rise!)
Pre-heat the Oven to 160C and set out 24 cupcake papers.
Cream the butter sugar and vanilla together until creamy and pale; about 5 minutes.
Add the eggs one at a time; beating well after each addition. Sift in the flour and mix on low-speed until just combined; now is the time to add any flavourings.
Strain the mixture through a fine mesh sieve and divide equally between cupcake patty pans. Bake for 20 minutes.
Strawberry and Balsamic Frosting from Raspberri Cupcakes
150 gr (a little over half a punnet) ripe strawberries, hulled
280 gr (2.5 sticks) unsalted butter
500 gr icing sugar (about 4 cups), sifted
Approx. 2 tbsp balsamic vinegar, adjust to taste (I used a fantastic caramelised balsamic – a sweeter, thicker balsamic is preferable but any balsamic will do, just adjust to taste)
remove the butter from the fridge 30 mins before starting. Puree strawberries in a food processor or blender (if unavailable you can chop it up and try to mash it through a sieve). Place butter in a large mixing bowl and beat until smooth, fluffy and pale. While beating on medium, gradually add sifted icing sugar and then add the strawberry puree and balsamic vinegar (to taste) and beat on high until smooth and fluffy. You may need to add more puree or more icing sugar to get the right texture, you want it to be spreadable but not runny.