50Total Time
20Prep Time
30Bake Time
12Serves
Strawberries & Cream Cupcakes
50Total Time
20Prep Time
30Bake Time
12Serves
Method
Step 1:
Preheat the oven to 160°C (fan 180°C, gas mark 4). Line a 12 hole muffin tin with cupcake cases.
Step 2:
Cream together the butter and sugar using an electric whisk until soft and creamy.
Step 3:
Add the vanilla extract and the eggs one at a time and continue to mix.
Step 4:
Gently fold in the sifted flour. Half fill each of the cake cases with the cake batter.
Step 5:
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.
Step 6:
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.
