Strawberries and Cream Cupcakes
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 200°C (180°C fan). Line a cupcake tray with cases.
  2. Cream together the butter and sugar until light and fluffy, this can take several minutes, so persevere.
  3. Beat in the eggs, one at a time. Beating well after each addition.
  4. Fold in the flour until you have a smooth mixture, it will be quite thick.
  5. 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.
  6. Place in the centre of your preheated oven and bake for between 12-15 minutes, or until golden brown.
  7. Remove from the oven and set to cool on a wire rack.
  8. Once they have cooled, whip up the double cream. With a small sharp knife, cut a small well into the top of each cake.
  9. Pipe the cream into the well and top with a strawberry. Dust with icing sugar.
  10. Store in the fridge, these are best eaten straight away.
Recipe by The Bearded Bakery at https://www.thebeardedbakery.com/baking/cupcakes-muffins/strawberries-and-cream-cupcakes/