Strawberry thumbprint cupcake

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Ingredients

  • For the cupcakes:

  • 280g sifted plain flour
  • 1 tsp. baking powder
  • 1 tsp. bicarbonate of soda
  • 1/4 tsp. salt
  • 110g unsalted butter, room temperature
  • 200g caster sugar
  • 2 large eggs
  • 1 tsp. vanilla essence
  • 250g sour cream
  • 250ml pureed strawberries, frozen and thawed, or fresh
  • 150g chopped walnuts
  • Strawberry jam, as needed

  • For the cream cheese icing:

  • 250ml double cream
  • 1 tsp. vanilla essence
  • 90g icing sugar
  • 250g cream cheese
  • 150g coarsely chopped walnuts
  • 1 cup coarsely chopped walnuts

Use imperial measurements

Method

How to make Strawberry thumbprint cupcake

For the cupcakes:

1) Preheat the oven to 180 degrees C/Gas Mark 4. L ine regular sized cupcake tins with 15 liners.

2) Mix the flour, baking powder, bicarbonate of soda, and salt in a bowl. Set aside. Cream the butter and sugar together in a bowl until pale yellow. Beat in the eggs and vanilla. Stir in the flour mixture alternating with the sour cream. Fold in the pureed strawberries.

3) Fill the cupcake liners three-quarters full with batter and bake until baked through and golden brown, 18 to 22 minutes. Cool completely.

4) Fill a piping bag with strawberry preserves. Cut the tip of the bag off and insert the tip into the center of a cooled cupcake. Squeeze to allow a small amount of mixture into the center. Release and remove the bag from the cupcake. Repeat on the other cupcakes.

For the icing:

1) In a mixing bowl fitted with a whisk attachment, beat the cream and vanilla until fully whipped. Remove from the bowl. In the same bowl fitted with a paddle attachment, beat the cream cheese and confectioners' sugar until blended and smooth. Scrape down the sides and add the whipping cream. Mix until just blended. Fold in chopped walnuts.

To assemble:

1) Generously ice the cupcakes with cream cheese icing. Enjoy!

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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