Ingredients
85g self raising flour
85g plain flour
170g caster sugar
170g unsalted butter (room temperature)
3 eggs
1tsp bicarbonate soda
170g jar wild strawberry concentrate
10g dehydrated strawberries (optional)
Method
Cream butter and sugar using a kitchen aid or an electric whisk until pale and fluffy. Slowly add the eggs one at a time with the whisk still running then add the bicarbonate soda and the jar of wild strawberry concentrate. When all of the ingredients have been combined, turn off the whisk or kitchen aid and fold in the flours by hand.
Take a muffin tray and line with cupcake or muffin cases, add a small amount to each case (the mix will rise so be sure not to overfill otherwise you will end up with untidy looking cakes). Chop the dehydrated strawberries into rough quarters and push a quarter into the centre of each cake, making sure to submerge each piece with the cake batter.
Place in the oven at 160C for 30-35 minutes then allow to cool fully on a cooling rack.
Buttercream
225g unsalted butter (room temperature)
350g icing sugar
200g (2/3 of a jar) The Cherry Three’s Turkish Delight Curd
Beat the butter for 3 minutes using a whisk then add half sugar and then rest, continue to beat until very pale and light. Add the Turkish Delight curd and continue to mix. Place the mixture in a piping bag, then decorate the cakes and top with dried roses, strawberries or leave plain.
Turkish Delight Curd can be bought at www.cherrytreepreserves.co.uk
Wild strawberry paste and dehydrated strawberries can be bought at www.froggygourmet.fr
