Hi guys, I know this recipe is a little late in the game, but I wanted to make it anyway. Today is Wimbledon final day. You may not have noticed that because it’s also the World Cup Final today. I knew I wanted to do a Wimbledon themed recipe, but I’m only just getting chance to put this one together. In true Wimbledon style, I’ve made strawberries and cream cupcakes with a green buttercream icing. You can decide whether the green is grass or a tennis ball…
Thankfully, even though the tournament is nearly over, strawberries and cream cupcakes make a great summer treat anyway. These ones would be perfect for kids’ parties! And you wouldn’t have to make the icing green either…
Originally, I’d planned to make these with a fondant icing, the colour of a tennis ball with the white curve going through. Then I started to doubt my decorating ability and played it safe instead.
Now, there’s debate over whether tennis balls are yellow or green. The official colour is chartreuse, which is described as a colour between yellow and green. Although, some people see more yellow and others see green. Wanting to be a perfectionist, I bought yellow and green food colouring. And despite using over double the amount of yellow, my icing is most definitely a shade of green. I tried. If you make these, please do not feel the need to be this obsessive about it.
Before we get into the recipe, what colour do you think tennis balls are? I used to think they were green, now I see them as more yellow?
This recipe is vegan, gluten free, soy free, nut free and dairy free.
- 100g strawberries, hulled
- 2tbsp flax seed mixed with 4tbsp water
- 90g self-raising GF flour
- 50ml sunflower oil
- 50g light brown sugar
- ½ tsp bicarbonate of soda
Betty Crocker vanilla icing is also vegan if you don’t want to/ don’t have time to make it yourself.
- 30g vegan margarine (Vitalite, Flora Dairy Free and Pure)
- 100g icing sugar
- Splash of dairy free milk (approx 20ml)
- 1tsp vanilla extract
- Food colouring (you can choose yellow, green or both). Use amounts recommended on packaging.
- Preheat oven to 180°c and line a muffin or cupcake tin with paper cases or greseproof paper.
- Use a fork to mash the strawberries until they become pulpy and juicy.
- In a large mixing bowl, add the oil, sugar and strawberries and beat to combine. Add the flax mixture and stir in. Then sift in the flour and bicarbonate of soda and gently fold in.
- Spoon into the cases and flatten the tops. Bake in the centre of the oven for 20 minutes.
- While the cupcakes are in the oven, make the icing. Add all icing ingredients to a bowl and whisk until it’s thick and creamy and food colouring has evenly dispersed.
- When cupcakes are cooked, remove from oven and place on a cooling rack. Once fully cooled, you can spread the icing over the top.
Serve and enjoy!
Do you like the sound of strawberry cupcakes for summer? Let me know your thoughts on the colour of the icing!
Until next time,
To view my previous sweet treats recipes, click here.