Strawberry & pomegranate cupcakes with lemon cream
Sunday, July 26, 2009
Make the best of summer fruits and enjoy a British tradition, stawberries and cream, with a twist! The best thing is these aren’t too sweet, with the lemon just curbing the sweetness of the strawberries.
20mins – Cooking time: 1hr – 1 1/2hrs
{Serves: 3-4}
Ingredients
16 basic cupcakes {see here for the basic cupcake recipe}
Lemon cream
- 3 tbsp fresh lemon juice
- 400ml fresh double cream
- 4tbsp icing sugar
Icing
- 200g icing sugar
- blue food paste
- water
Decoration
- 1 punnet organic strawberries (they’re nice and small and fit on the cupcakes)
- 50g pomegranate
Instructions
- Make the icing by adding a few drops off water to the icing sugar until it’s a thick but spreadable consistency, then add colouring as desired. Ice the cupcakes by picking up a teaspoonful and gently smoothing into a circle on the top of the cupcake.
- Make the lemon cream by combining all the ingredients and gently whisking with an electric hand mixer until it forms stiff peaks. Don’t overdo it though!
- Using a star tip, pipe the lemon cream into a swirl on the top of the cupcakes, leaving some of the blue icing visible.
- Decorate by gently placing a strawberry onto the top of the cupcake and placing 4 pieces of pomegranate around the lemon cream swirl.
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