Cardamom Cupcakes with Strawberry and Pistachio

Cardamom Cupcake with Fresh Cream, Strawberries and Pistachios

Cardamom Cupcakes with Strawberry and Pistachio

Cardamom Cupcakes with Strawberry and Pistachio

We’ve had a busy few weeks at home! There have been lots of visitors staying with us so I’ve had an excuse to bake some tasty treats… Does there always need to be an excuse to make cakes? If so, I’m sure I could think of one at the drop of a hat! 🙂

Strawberry Plant

Strawberry Plant

During the British summer there is an abundance of strawberries, the season is relatively short but they are oh so delicious! I tried to grow a couple of strawberry plants in pots this year but there wasn’t much of a harvest…though what we did get was delicious! Strawberries and cream… the quintessential British summer treat!

Home Grown Strawberries

Home Grown Strawberries

These Cardamom Cupcakes with Fresh Cream, Strawberries and Pistachios were a real pleasure to eat! I decided at the last minute to add the cardamom as an afterthought, I have a tendency to  add cardamom to any cake recipe I get away with!

Cardamom Cupcakes with Strawberry and Pistachios

Cardamom Cupcakes with Strawberry and Pistachios

Ingredients:

  • 200g self-raising flour
  • 200g butter
  • 180g sugar
  • 2 eggs
  • 2 tbs milk (add as required)
  • 1 tsp cardamom (seeds from about 7-8 pods ground up)
  • 300ml double cream
  • 2 tbs icing sugar
  • Strawberries (for decorating)
  • Pistachio nuts (toasted and crushed for decorating)

Method:

  • Preheat oven to 180 degrees C, line a 12 hole cupcake tin with paper cases
  • Cream the butter and sugar, beat in the eggs one at a time
  • Fold in the flour and cardamom, adding milk if the batter is too thick
  • Half fill the paper cases and bake for 10-15 minutes
  • Allow cupcakes to cool on a wire rack, in the meantime beat the cream with the icing sugar until it is thick enough to pipe
  • Once the cupcakes are completely cool, decorate with the fresh cream, strawberries and pistachio nuts
Cardamom Cupcakes with Strawberry and Pistachio

Cardamom Cupcakes with Strawberry and Pistachio

These cupcakes are very quick to make and the contrasting colours mean they look very pretty! The cardamom adds an interesting background flavour, the strawberry adds some freshness, the pistachio gives a little added texture and the fresh cream brings all the flavours together…

Cardamom Cupcakes with Strawberry and Pistachio

Cardamom Cupcakes with Strawberry and Pistachio

I very rarely use fresh cream on cupcakes but after baking these little beauties, I am left wondering why! 😀

 

 

 

Carrot Cake Cupcakes

Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot Cake Cupcakes

Carrot Cake Cupcakes

I made these cupcakes to take to a friend’s house as she had invited me for a traditional Ugandan meal. I like to take some cake whenever I visit friends for dinner. Firstly because it means that the dessert is sorted out, and secondly because making the effort to bake is nicer than buying it from a shop! 🙂

So my friend had made some heavy hints that her favourite cake is carrot cake (she basically told me and said ‘hint hint’ afterwards! LOL!) I was intending on making a large cake to share but I ran out of time earlier in the day so decided to make cup cakes to save on baking time.

The recipe I used was one of Mary Berry’s from her cook book ‘Mary Berry’s Baking Bible‘. It’s the carrot cake recipe I always go back to as I always get amazing feedback from people, even those who ‘don’t really like carrot cake’. It’s a very simple ‘all in one’ recipe. I think the secret behind it’s success is the use of mashed ripe bananas, maybe it should be called a Carrot and Banana Cake instead?! 🙂

Carrot Cupcake

Carrot Cupcake

Ingredients

  • 225g self-raising flour
  • 2 teaspoons baking powder
  • 150g light muscovado sugar
  • 50g walnut pieces, chopped
  • 100g carrots, coarsely grated
  • 2 ripe bananas, mashed
  • 2 eggs
  • 150ml sunflower oil

Frosting

  • 250g cream cheese
  • 2 tps vanilla extract
  • 2 tbs icing sugar
  • walnut halves, for decorating

I used this exact recipe for making the cupcakes and its worked out fine. If making one large cake, then bake for 1 hour at 180 degrees C. I bakes the cupcakes for 15-20 minutes at the same temperature. Cupcakes also cool quicker so I could frost them quite quickly. I’m not a big fan of buttercream frosting for cupcakes, it’s usually far too sweet and really bad for the waistline! So a cream cheese frosting is a great alternative. 😀

Carrot Cake Cupcakes

Carrot Cake Cupcakes