BeebRecipes.co.uk- Archive of BBC Food Recipes

Strawberries and cream cupcakes

Prep time less than 30 mins
Cook time less than 30 mins
Makes 24 cupcakes
Dietary Vegetarian
These delicious little strawberry cupcakes have a delicious jam centre once you get past the strawberry and cream topping.

Method


  1. Preheat the oven to 200C/400F/Gas 6. Line two 12-hole muffin trays with paper cases.

  2. Cream the butter and sugar together, preferably with an electric whisk, in a large bowl until the mixture is light and fluffy. (This can take 5-7 minutes, so this stage should not be rushed.)

  3. Beat in the eggs, one at a time, until well combined. (If the mixture looks like it is curdling add a spoonful of the flour.) Fold in the remaining flour with a metal spoon until you have a soft, smooth mixture.

  4. Pipe or spoon the mixture into the paper cases until half full, add half a teaspoon of jam and then cover with the remaining cake mixture. The finished cake case should be about three-quarters full. Bake in the oven for 12-15 minutes, or until the cakes are pale golden-brown and spring back when pressed gently with a finger. Remove the cakes from the oven and set aside to cool on a wire rack.

  5. Using a small knife make a well in the top of each cake by removing a disk of cake. Fill this well with whipped cream and top with a strawberry. Serve with a generous dusting of icing sugar.

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

Shopping List

Strawberries and cream cupcakes

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Other


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