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Strawberry and Cream Cupcakes

Strawberry and Cream Cupcakes

Recipe Submitted By: bakingmad

These Strawberry & Cream Cupcakes are a perfect treat for the Summer.

Preparation Time	20 minutes
Baking Time	30 minutes
Portions	Makes 12-15 cupcakes
Skill Level	Easy
Average Rating

Strawberry and Cream Cupcakes Ingredients

227 grams	Butter unsalted
227 grams	Golden Caster Sugar (Billington's)
4	Free Range Eggs Large
227 grams	Self Raising White Flour (Allinson Nature Friendly)
0.50 tsp	Vanilla Extract (Nielsen-Massey)
	Whipping Cream
	Cup cake cases
1	Punnet of strawberrys

This recipe uses

How to make Strawberry and Cream Cupcakes

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Oven set at 160°C (fan) 180°C (conventional) Gas Mark 4
Cream together the butter and sugar using an electric whisk until soft and creamy.
Add the vanilla extract and the eggs one at a time and continue to mix.
Gently fold in the sifted flour.
Put the cup cake cases into the holes of a 12 hole muffin tin.
Half fill each of the cake cases with the cake batter.
Bake for 25 to 30 minutes until the cakes are nicely browned or until a skewer inserted in the middle of the cakes comes out clean.
Allow the cakes to cool. Once cooled pile or pipe whipped cream onto the tops of the cakes and decorate the tops with a fresh strawberry.
Note these cakes need to be eaten on the day they have the cream topping put on.

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