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Strawberry and goat's cheese cupcakes

Play with flavours and ingredients for interesting cupcake combinations.

  • Preparation Time45 mins
  • Cooking Time39 mins
  • DifficultyMedium

For the pineapple filling

135g sugar
150g drained, crushed pineapple
2 tbsp cornflour
2 tbsp unsalted butter
2 tsp lemon zest
1/4 tsp ginger
Pinch salt
125ml lemon juice

For the Sauvignon Blanc cupcakes

415g unbleached pastry flour
2 1/2 tsp baking powder
1 tsp sea salt

To make the pineapple filling:
1) Combine the sugar, pineapple, cornflour, butter, lemon zest, ginger and salt and cook over medium heat, stirring constantly, until thick and clear.

2) Stir in the lemon juice and cool completely.

To make the cupcakes:
1) Preheat the oven to 170C/Gas 3. Line the cups of standard-size cupcake tins with 30 paper baking cases.

2) Sift the flour, baking powder and sea salt into a medium bowl and whisk together. In a liquid measuring cup, mix the wine with the vanilla essence and vanilla paste. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar, about 5 minutes. Add the eggs, one at a time, scraping down the sides of the bowl after each addition.

3) Turn the mixer to the lowest speed and alternate adding the flour mixture and wine mixture, beginning and ending with the flour.

4) Fill the paper cake cases 3/4 full and bake until golden brown, or until a cocktail stick inserted in the cake comes out clean, 18 to 22 minutes. Cool the cupcakes completely on a rack.

To make the sugared almonds:
1) Heat the almonds, sugar and butter in a heavy skillet over medium heat. Cook, stirring constantly, until the almonds are toasted and the sugar is golden brown, about 15 minutes.

2) Stir in the vanilla essence. Spread the mixture on aluminium foil and sprinkle with the salt. Leave to cool, and then break into small clusters.

To make the goat's cheese and strawberry whipped cream:
1) Whip the cream until fluffy and then whip in the goat's cheese just until incorporated. Fold in the strawberries. Spoon the mixture into a pastry bag fitted with a large straight pastry tip.

To assemble the cakes:
1) Remove a piece from the centre of each cupcake and fill the cupcakes with about 1 tbsp of pineapple filling each.

2) Pipe a swirl of goat's cheese and strawberry whipped cream onto the top of each cupcake. Top each cupcake with a small amount of sugared almonds.

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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