Strawberries and Cream Cupcakes Recipe

Light fluffy vanilla cupcakes with homemade strawberry jam and topped with fresh cream and strawberries.

Strawberries and Cream Cupcakes Recipe

Ingredients for a 6 cupcakes

• 100g(3.52oz) soft butter/margarine at room temperature

• 100g( 3.52oz) caster sugar/ regular sugar placed in grinder for a few sec

• 10ml(0.35oz) water

• 2 small eggs/1 large, room temperature

• 1 teaspoon pure vanilla extract

• 50g(1.76 oz) freeze dried/fresh strawberries chopped

• 140g(4.93oz) self-raising flour /plain flour with 1tsp of baking powder

For the Filling :

150g(5.29oz) strawberry jam

For decorating:

180ml(6.33oz) whipping cream, 20g(0.70 oz) icing sugar, 1 tsp vanilla extract, 1 tsp strawberry essence(optional), a few drops of pink food colouring(optional)

100g(3.52oz) Fresh Strawberries

Tools:

6 cupcakes tin

cupcake cases

hand mixer/stand mixer

spatula

piping bag

1 piping tip 1M

Method

• Heat the oven to 160°C . Lay out the cupcake cases in the tin

• Place the butter/margarine, sugar, in the mixing bowl and beat with a whisk or mixer until the sugar starts melting.

• Add the water and vanilla essence all at once. Give it a stir, then add the eggs and mix until combined.

• To avoid lumps add the flour slowly, preferably 1tbsp at a time.

• Lastly add the chopped up strawberry pieces.

• Pour the mixture into the cases, using a spoon/ice cream scoop and bake in the middle shelf of the oven for 20-22min. The cupcakes are cooked when they looks well risen and gold or when a skewer come clean from the centre of the cupcakes.

• Let them sit for a few minutes, then gently take them out onto a wire rack to cool.

• Make a hole in the middle using a knife/apple core remover and fill it with strawberries jam.

• To make the filling beat the cream with the icing sugar vanilla and strawberry essence, add a few drops of pink if you like and 2 big table spoons of strawberry jam. (*if you over mix the cream and it splits pour more cream and mix gently)

• Using a piping bag and 1M tip, pipe the cream on the cupcakes, finish it off with some fresh strawberries. Keep in the fridge up to 3 days.