Summer has well and truly hit Yorkshire this last week or so. With the sun shining it has lead me towards some more summer themed recipes. Along with a visit to the York food festival, which is just brimming with local food produce. I stocked up on various things (that my budget allowed) and came home with some Chorizo, Brie, Oak Smoked Cheddar and fresh Strawberries. There was infinitely more that I wanted, but I just couldn’t justify it. The trip to York was a delight, involving sun, food, ice cream, sights, beer and good company. There isn’t much of a better time to visit York (apart from maybe just before Christmas, when all the decorations are up). When the sun is out it is undoubtedly one of the prettiest cities in the UK. Even if, to me, it has the whole “hometown” dullness that happens when you live somewhere for your teenage years.
The pieces I picked up prompted me to make a couple of different things and over the next couple of days I’ll be uploading a couple of different recipes. This one involves the strawberries I picked up; Strawberries and Cream Cupcakes. It’s a quick recipe and absolutely perfect for summer. Especially if you are a Wimbledon fan. Strawberries and Cream is just one of the best simple combinations possible. Coupled with the surprise of a Strawberry Jam centre to add that extra hit of flavour these cupcakes can be put together quickly and don’t even feel unhealthy. Keeping them small and topped with a fresh strawberry you just can’t go wrong.
- 200g/7oz unsalted butter, softened
- 200g/7oz caster sugar
- 4 free-range eggs
- 200g/7oz self-raising flour
- 4 tbsp good-quality strawberry jam
- 250ml/9fl oz lightly whipped double cream
- 250g/9oz strawberries, hulled
- icing sugar, for dusting
- Preheat oven to 200°C (180°C fan). Line a cupcake tray with cases.
- Cream together the butter and sugar until light and fluffy, this can take several minutes, so persevere.
- Beat in the eggs, one at a time. Beating well after each addition.
- Fold in the flour until you have a smooth mixture, it will be quite thick.
- Spoon the mixture into the cases, filling about half way. Spoon about ½ a teaspoon of jam into the middle of each case. Cover with more cake mix. The final case should be around ¾ full.
- Place in the centre of your preheated oven and bake for between 12-15 minutes, or until golden brown.
- Remove from the oven and set to cool on a wire rack.
- Once they have cooled, whip up the double cream. With a small sharp knife, cut a small well into the top of each cake.
- Pipe the cream into the well and top with a strawberry. Dust with icing sugar.
- Store in the fridge, these are best eaten straight away.