Strawberries and cream cupcakes - recipe

Strawberries and cream cupcakes

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  1. 1

    Preheat the oven to  160°C (fan 180°C, gas mark 4). Line a 12 hole muffin tin with cupcake cases.

  2. 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. 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. 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. 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. 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

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