Strawberries and cream cupcakes - recipe

Ingredients

Recipe , Cream , Strawberry , Cupcake

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1

Preheat the oven to 160°C (fan 180°C, gas mark 4). Line a 12 hole muffin tin with cupcake cases.
2
Cream together the butter and sugar using an electric whisk until soft and creamy.

For this step you'll need:
- 230g Butter (unsalted)
- 230g Unrefined golden caster sugar
3
Add the vanilla extract and the eggs one at a time and continue to mix.

For this step you'll need:
- ½tsp Vanilla extract
- 4 Egg(s) (free range) large
4
Gently fold in the sifted flour. Half fill each of the cake cases with the cake batter.

For this step you'll need:
- 230g Self-raising white flour
5

Bake for 25 to 30 minutes until the cakes are nicely browned or until a skewer inserted in the middle of the cakes comes out clean.
6
Allow the cakes to cool. Once cooled pile or pipe whipped cream onto the tops of the cakes and decorate the tops with a fresh strawberry. Note these cakes need to be eaten on the day they have the cream topping put on.

For this step you'll need:
- Whipped cream
- 1 Strawberries punnet

⇐ Strawberry and vanilla cupcakes

Sticky toffee cupcakes ⇒