/** * https://gist.github.com/samthor/64b114e4a4f539915a95b91ffd340acc */ (function() { var check = document.createElement('script'); if (!('noModule' in check) && 'onbeforeload' in check) { var = false; document.addEventListener('beforeload', function(e) { if (e.target === check) { = true; } else if (!e.target.hasAttribute('nomodule') || !) { return; } e.preventDefault(); }, true); check.type = 'module'; check.src = '.'; document.head.appendChild(check); check.remove(); } }());

Strawberries and cream cupcakes

Strawberries and cream cupcakes
Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Makes 24 cupcakes

These delicious little strawberry cupcakes have a delicious jam centre once you get past the strawberry and cream topping.

Shopping list

Ingredients

How-to videos

Method

  1. Preheat the oven to 200C/400F/Gas 6. Line two 12-hole muffin trays with paper cases.

  2. Cream the butter and sugar together, preferably with an electric whisk, in a large bowl until the mixture is light and fluffy. (This can take 5-7 minutes, so this stage should not be rushed.)

  3. Beat in the eggs, one at a time, until well combined. (If the mixture looks like it is curdling add a spoonful of the flour.) Fold in the remaining flour with a metal spoon until you have a soft, smooth mixture.

  4. Pipe or spoon the mixture into the paper cases until half full, add half a teaspoon of jam and then cover with the remaining cake mixture. The finished cake case should be about three-quarters full. Bake in the oven for 12-15 minutes, or until the cakes are pale golden-brown and spring back when pressed gently with a finger. Remove the cakes from the oven and set aside to cool on a wire rack.

  5. Using a small knife make a well in the top of each cake by removing a disk of cake. Fill this well with whipped cream and top with a strawberry. Serve with a generous dusting of icing sugar.