Strawberry and Cream Cupcakes
These Strawberry and Cream Cupcakes have a vanilla cupcake, a hidden strawberry jam centre topped with fresh cream, fresh strawberries and freeze-dried strawberries.
Servings: 12 Servings
Ingredients
For the Cupcakes
- 145 g Unsalted Butter or Baking Spread
- 145 g Caster Sugar
- 145 g Self-Raising Flour
- 3 Large Eggs
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
For the Hidden Centre
- 200 g Strawberry Jam
For the Topping and Decoration
- 600 ml Double Cream
- 6 Strawberries (halved)
- Freeze-Dried Strawberries (optional)
Instructions
To Make the Cupcakes
- Preheat the oven to 180C/160 Fan. Line a muffin tray with cupcake liners and leave to one side.
- In a large bowl, cream together the butter and sugar until light and fluffy
- Add in the remaining ingredients and whisk until they are all combined.
- Split the mixture into the cupcake liners. I use a small ice cream scoop to do this so I know that they are all even.
- Bake in the oven for 15-20 minutes. You will know the cupcakes are ready when they are springy to the touch.
- Leave them to cool for 15-20 minutes before moving them to a wire cooling rack to cool fully.
For the Hidden Centre
- Add the Strawberry Jam to a large bowl and pop it into the microwave for 10-20 seconds to soften.
- Remove the centre of the cupcakes and fill with the strawberry jam.
For the Topping and Decoration
- Whip the double cream until if forms stiff peaks.
- Pop into a piping bag and pipe onto the top of the cupcakes.
- Decorate with your halved Strawberries and freeze-dried Strawberries.