Strawberries and Cream Cupcakes
Summer means strawberries and cream - we found this recipe on line last year and just had to share it with you - Yum!
Strawberries and Cream Cupcakes
7oz unsalted butter, softened
7oz caster sugar
4 free-range eggs
7oz self-raising flour
4 tbsp strawberry jam
9fl oz lightly whipped double cream
9oz strawberries, hulled
icing sugar, for dusting
Line two 12-hole muffin trays with paper cases. Oven - 200C/400/Gas 6
Cream the butter and sugar together, preferably with an electric whisk, until the mixture is light and fluffy. (This stage should not be rushed.)
Beat in the eggs, one at a time, until well combined. ( add a spoonful of the flour if needed.) Fold in the remaining flour with a metal spoon
Spoon into 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 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. Remove a disk in the top of each cake using a small knife. Fill this well with whipped cream and top with a strawberry. Serve with a generous dusting of icing sugar.