Strawberries & Cream Cupcakes
Shopping List
- 200g Stork/butter
- 200g caster sugar
- 200g self raising flour
- 50g plain flour
- 4 large free range eggs
- Strawberries
- A jar of strawberry jam
- 1tsp strawberry flavouring (optional)
With Wimbledon on, I couldn’t think of a more appropriate recipe to share than my Strawberries & Cream cupcakes!
With a hidden layer of sweet strawberry jam and a creamy vanilla topping, these beauties are perfect to watch the tennis action with a glass of cold Pimms! Perfect polkadot cups by Iced Jems!
This recipe makes 12 large cupcakes and will last for 3-4 days before putting on the fresh strawberry.
Cream together the Stork/butter and caster sugar.
Add in the eggs one at a time.
Then add in your flour, both self raising and plain. Then add in flavouring if you are using it.
Fill batter into your cups about 1/3 full.
Then a teaspoon of strawberry jam.
Then top the layer of jam with more batter so the cases are now ¾ full.
Bake at 140C for 35-40 minutes or until golden brown and springy.
These are gorgeous and perfect to enjoy on a hot summers day together with a glass of cold berry cider!
Enjoy as they are or top with vanilla buttercream, I’ve used a 1M nozzle for this swirl and topped with a fresh strawberry.
Vanilla Buttercream Recipe
- 250g unsalted butter
- 500g icing sugar
- 1 tsp vanilla
- Cream the butter on it’s own for a few minutes.
- Add icing sugar.
- Add vanilla.
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Happy baking!
Britt xo