FINGER LICKIN' FRIDAY

Strawberry Cupcakes with Buttercream Icing

THE title of 'My Favourite Cupcake' is usually shared by a classic White Chocolate & Raspberry and the fabulous Orange & Poppyseed with Cream Cheese Icing, but I felt like something different. It was a cold winters day and I had a bucket of strawberries and a yearning for something totally delicious and indulgent. I had picked up the latest issue of Jamie magazine and was flicking through the pages, dreaming about being best friends with Mr Oliver and skipping around his farm-like garden with his bunnies when I was woken by this recipe. (Perfect timing too, I think things may have been getting a bit weird.)

I gave a dear friend one of the prettiest cupcakes for his birthday and was delighted to hear that it was the best cupcake he had ever eaten. All who tried them have agreed that they're pretty special. The cupcake is bound together by the silky smooth vanilla buttercream which melts into the light sponge with every bite. Upon the second or third bite you'll find the hidden treasure - an oozy jam centre. 

What you'll need:
280g butter
280g caster sugar
5 eggs
280g self-raising flour
1 teaspoon vanilla essence

Buttercream:
375g unsalted butter, softened
600g icing sugar
2 teaspoons vanilla bean paste (or one teaspoon of essence)
100ml strawberry jam

What to do:
Preheat the oven to 180C and line three muffin tins with 2 cupcake cases in each. (I prefer to do this double lining as it is more supportive in later steps and will ensure the sides and bottoms of your cakes don't overcook.)

Beat the butter, vanilla and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating to incorporate. You may need to stop the mixer occasionally to scrape down the sides of the bowl. Fold in the flour and stir until just combined. Spoon a heaped dessert spoon into each case so it is around two-thirds full. Bake for 10-15 minutes or until they have risen and turned golden. If unsure, a skewer inserted should come out clean. Cool in the tin for 2 minutes before transferring to a wire rack to cool completely. 

Make the icing by beating the butter and sugar together using electric beaters until thick and pale. Stir in the vanilla. In winter, it's a good idea to keep this icing (covered) in a sunny spot until you need it.

Use an apple corer to remove the centres of the cakes, but don't core right down to the bottom. Leave some cake there. If you take too much out and can see the cupcake paper at the bottom, simply press some of the already-removed cake back in. Stir the jam vigorously so it thins out a little and fill the holes with jam.

When you're ready to ice, fit a star nozzle to a piping bag and fill the bag with prepared icing. Pipe the mixture on in generous dots, pulling the bag away so you each icing spot comes up to a point. Alternatively, you can pipe a large swirl on each cake or spread the icing on with a knife to create a smooth finish. Once all cupcakes have been iced, decorate with fresh strawberries, sprinkles and/or droplets of jam.

Enjoy!

FINGER LICKIN' FRIDAY

Tomato & Chorizo Salad

This is definitely my favourite salad. I am absolutely mad about tomatoes! I've always loved them in their purest form or with only a couple of components to boost their flavour. This tomato and chorizo salad features two absolutely amazing ingredients tossed together to create a simple, light, flavoursome dish. Make sure you grab a crunchy baguette to pile the salad onto and soak up the juices!

What you'll need:

1 chorizo sausage, sliced

3 garlic cloves, finely chopped

3 large tomatoes

300g cherry or heirloom tomatoes

2 shallots/spring onions, peeled and sliced

Salt and pepper

Sherry vinegar, 

Flat leaf parsley, chopped finely

Goat's cheese, crumbled (optional)

Olive oil

What to do:

Heat the olive oil in a saucepan and fry the garlic and chorizo. Stir occasionally. (It's nice to let the chorizo caramelise a little by not stirring it too often.) Meanwhile, chop the large tomatoes into chunks and the small ones into halves. Pop them into a bowl with the shallots. Season well with salt and pepper.

Once your Chorizo has cooked, add a splash of sherry vinegar to the pan and give it a stir. Pop the chorizo, garlic and pan juices into the bowl with the tomatoes and toss to combine.

Add a glug of olive oil, a splash of sherry vinegar and a sprinkle of parsley. Add the goats cheese feta if you want it. (I love goat's cheese but it is strong so taste it before adding in order to determine how much you want.)

Slice up the baguette and serve!

NOTE: If you don't have sherry vinegar and can't find any at your local shops just add equal parts white vinegar and sherry. If you also have trouble finding goat's cheese, feta is fine to substitute. This recipe has been adapted from a Jamie Oliver recipe.