Always 3 Days Late

In a world moving forward there are always those who can't quite keep up despite their efforts.




Reblogged from cupcakesoftheday
cupcakesoftheday: These super moist vanilla cupcakes pack oodles of tart and fruity flavour with the addition of fresh chopped strawberries. I liked the idea of topping a cupcake with crumble topping just for the heck of it, so I made some. It turned out pretty well, don’t you think? Makes 18 large cupcakes. Cake: 220g softened butter 220g caster sugar 4 eggs at room temperature 1 tablespoon vanilla extract 220g self-raising flour 4 tablespoons milk 1 small punnet strawberries, chopped Slivers of strawberries for decoration Crumble topping: 200g all purpose flour 100g butter 50g sugar 1 egg, beaten For the crumble mix: 1. Combine flour, sugar and butter in a bowl and mix by hand till it resembles coarse wet sand. 2. Add in egg and mix till mixture becomes chunky and crumbly. For the cake: 1. Preheat oven to 180C. Line muffin tray with cupcake liners. 2. Cream butter and sugar till pale and light. 3. Combine eggs and vanilla extract, beat with fork to mix. 4. Add eggs slowly in trickles. This is very important as adding eggs too quickly will cause the mixture to separate and your cake will not be as light and fluffy. 5. Add in flour at one go and mix until just incorporated. 6. Fold in the chopped strawberries. 7. Spoon into prepared paper-lined muffin trays. 8. Spoon crumble on top of cupcakes and top with a sliver of strawberry. 9. Bake at 180C for 20 minutes or until an inserted metal skewer comes out clean. 10. Cool completely before dusting cupcakes with some icing sugar.

cupcakesoftheday:

These super moist vanilla cupcakes pack oodles of tart and fruity flavour with the addition of fresh chopped strawberries.

I liked the idea of topping a cupcake with crumble topping just for the heck of it, so I made some. It turned out pretty well, don’t you think?

Makes 18 large cupcakes.

Cake:

220g softened butter
220g caster sugar
4 eggs at room temperature
1 tablespoon vanilla extract
220g self-raising flour
4 tablespoons milk
1 small punnet strawberries, chopped
Slivers of strawberries for decoration

Crumble topping:

200g all purpose flour
100g butter
50g sugar
1 egg, beaten

For the crumble mix:

1. Combine flour, sugar and butter in a bowl and mix by hand till it resembles coarse wet sand.
2. Add in egg and mix till mixture becomes chunky and crumbly.

For the cake:

1. Preheat oven to 180C. Line muffin tray with cupcake liners.
2. Cream butter and sugar till pale and light.
3. Combine eggs and vanilla extract, beat with fork to mix.
4. Add eggs slowly in trickles. This is very important as adding eggs too quickly will cause the mixture to separate and your cake will not be as light and fluffy.
5. Add in flour at one go and mix until just incorporated.
6. Fold in the chopped strawberries.
7. Spoon into prepared paper-lined muffin trays.
8. Spoon crumble on top of cupcakes and top with a sliver of strawberry.
9. Bake at 180C for 20 minutes or until an inserted metal skewer comes out clean.
10. Cool completely before dusting cupcakes with some icing sugar.

Notes

  1. sugar-nspice reblogged this from cupcakesoftheday
  2. always3dayslate reblogged this from cupcakesoftheday
  3. nomrecipes reblogged this from cupcakesoftheday
  4. thedandelioninspring reblogged this from cupcakesoftheday
  5. muffintin reblogged this from cupcakesoftheday
  6. raquelang reblogged this from cupcakesoftheday and added:
    i wanna make this some day.....sounds different
  7. beguilingeccedentesiast reblogged this from cupcakesoftheday
  8. pigsflyskyhigh reblogged this from cupcakesoftheday
  9. amyyylam reblogged this from cupcakesoftheday
  10. asymmetricalsmile reblogged this from cupcakesoftheday