Preheat oven to 180°C/350°F/Gas 4. Line cup cake tin with baking cases.
Beat the butter and sugar together until light and fluffy. Gradually beat in the eggs and the vanilla essence. If mixture starts to curdle, add a little of the flour.
Gently stir in remaining flour with a spoon. Place spoonfuls of the mixture into the baking cases and bake for 15 - 20 minutes until firm to the touch.
Remove from the oven and leave on a wire tray to cool.
Whip cream until stiff. Spoon a teaspoon of the cream onto each cupcake. Arrange slices of fresh strawberries on to the cream.
Brush the sieved jam over each strawberry to give a glossy finish.
Behind Every Bake
Strawberry & Cream Cupcakes
CATEGORY: All Recipes
COOK TIME: 20 mins
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What you need:
125g/4oz Odlums Self Raising Flour
125g/4oz Butter or Margarine (room temperature)
125g/4oz Caster Sugar
2 Eggs (room temperature)
Few drops Vanilla Essence
To Decorate
Whipped Cream
Fresh Strawberries
2 tablespoons Strawberry Jam (sieved)
How to:
Preheat oven to 180°C/350°F/Gas 4. Line cup cake tin with baking cases.
Beat the butter and sugar together until light and fluffy. Gradually beat in the eggs and the vanilla essence. If mixture starts to curdle, add a little of the flour.
Gently stir in remaining flour with a spoon. Place spoonfuls of the mixture into the baking cases and bake for 15 - 20 minutes until firm to the touch.
Remove from the oven and leave on a wire tray to cool.
Whip cream until stiff. Spoon a teaspoon of the cream onto each cupcake. Arrange slices of fresh strawberries on to the cream.
Brush the sieved jam over each strawberry to give a glossy finish.
