Mini summer courting cakes - recipe

Ingredients

Recipe , Cake 2 , Cream , Strawberry , Courting

Please Click here if video is wrong

1

Preheat the oven to 180C (fan 160C, gas mark 4) and butter 12 holes in an non stick muffin tin (without muffin cases).
2
Beat the butter and the sugar together until light and fluffy.

For this step you'll need:
- 100g Unrefined golden caster sugar
3
Gradually beat in the eggs followed by the vanilla bean paste, flour, almonds and milk.

For this step you'll need:
- 2 Egg(s) (free range) medium
- 1tsp Vanilla bean paste
- 100g Self-raising white flour
- 50g Almonds (ground)
- 1 tbsp Milk (whole)
4

Divide between the muffin tins (should only fill a third of the way up of each) and bake for 20 minutes until cooked through.
5

Let them sit in the tin for 5 minutes, then remove and cool on a wire rack.
6
Meanwhile for the topping toss the strawberries with balsamic vinegar and leave to rest for 15 minutes.

For this step you'll need:
- 250g Strawberries hulled and finely chopped
- 1 tbsp Balsamic vinegar
7
Lightly whip the cream with the vanilla bean paste and icing sugar.

For this step you'll need:
- 200ml Double cream
- 1tsp Vanilla bean paste
- 3 tbsp Unrefined golden icing sugar plus extra for dusting
8

To assemble, top the cakes firstly with cream and then the strawberries. Dust with icing sugar and serve.

⇐ Mojito cupcakes

Mexican chocolate cupcakes ⇒