Strawberry Balsamic Vanilla Cupcakes are amazing for both adults and kids. Strawberries are just everywhere at the moment, so there is no better time to grab a few punnets and cook up these little tasty treats. The use of the caramelised balsamic gives a wonderfully rich and complex taste. It'll be a real crowd pleaser!
Ingredients, vanilla cupcake:
- 3/4 cup of light tasting extra virgin olive oil
- 2 eggs
- 1 tablespoon of fine lemon rind
- 2 tablespoons lemon juice
- 1 cup of thick natural yoghurt
- 1 3/4 cups caster sugar
- 2 cups self-raising flour
For the strawberry balsamic filling:
- 3/4 caster sugar
- 1/4 cup lemon juice
For the topping:
- 300ml cream
- 3/4 icing sugar
- 1 teaspoon vanilla
To make the cupcakes:
1. Preheat the oven to 180°C
2. Beat the butter and sugar until light and creamy.
3. Add vanilla and mix, add eggs one at a time.
4. Alternate the flour and milk into the eggy mixture and mix.
5. Spoon into your greased cupcake tins (or use paper cases) and bake for 15 minutes.
To make the filling:
6. Half or quarter the strawberries (depending on size)
7. Put strawberries, caramelised balsamic vinegar, sugar and thyme in a saucepan
8. Cook over a low heat for 10 - 12 minutes, or until thick
9. Allow to cool completely
For the topping:
10. Whip cream, icing sugar and vanilla until thick and glossy
11. Put in fridge until ready to use
11. Cut a small hole of apprx. 2cm into the top of each cupcake
12. Spoon 1 teaspoon of strawberry mixture into each opening, replace cut portion of cake on top
13. Put in the fridge for 10 minutes.
14. Pipe, or spoon, topping over cupcakes.
TOP LOCAL TIPS:
STRAWBERRIES // The COVID-19 lockdowns across our Eastern states, and the close of restaurants in particular, has had a significant impact on our strawberry farmer's markets this season. This is the year for all of us to go strawberry mad, and buy and eat as many as we can.
AUSTRALAIN CARAMELISED BALSAMIC VINEGAR // Is perfect as a dressing when mixed with a good quality extra virgin olive oil, poured over poached pears for a rich desert, used in meat marinades or drizzled over roast lamb. It's pretty much perfect for everything.