1 egg + 2 egg whites separated
250g cake flour
15g baking powder
pinch of salt
180g unsalted butter
300g castor sugar
15ml vanilla extract
Slice five strawberries and blend until a purée, then chop the remaining strawberries into little cubes.
Whisk 3 egg whites until soft peaks 2-3min.
Soft flour cornstarch baking powder and salt together.
Cream butter and sugar until light and fluffy.
Add egg yolks and vanilla until combine.
Add dry ingredients alternating between the dry ingredients and milk, beginning and ending with the dry ingredients.
Be careful not to over mix.
Fold egg whites ,purée and chop strawberries into your mixture.
Bake at 180°C for 20-24 minutes. You will know when the cupcakes are ready when a cake tester or knife comes out clean.
Creme Pat Filling
3 egg yolks
65g castor sugar
15g cake flour
dash vanilla extract
Whisk egg yolks and sugar until pale yellow.
Whisk in cornflour and cake flour then set aside.
Heat up milk and vanilla,gradually pour some milk over the eggs to temper then pour the rest and mix to smooth.
Add the mix to a saucepan and cook until it becomes thick.
Swiss Meringue Buttercream
6 egg whites 230g
10ml vanilla extract
pinch of salt
Whisk sugar into the egg whites, then set the bowl over a saucepan filled with a little water.
Whisk until the sugar has dissolved ,this will take about four minutes. While the mix is still warm beat meringue to stiff glossy peaks and it’s no longer warm to touch.
Add butter 1 tbsp at a time then add vanilla and salt.