Wednesday, 11 May 2016

Not just for Wimbledon : Strawberries and cream cupcakes

You can never go wrong with a bowl of strawberries smothered in cream, so why not turn the British summer snack into a delicious cupcake?! A dollop of cream and a handful of strawberries finish these tasty cupcakes off perfectly, besides a spot of fruit can make any cake healthy, right?!

  125g butter
  125g caster sugar
  125g self raising flour
  2 eggs
  2 tbsp single cream
  4 tbsp strawberry jam

For the icing
  60g butter
  170g icing sugar
  1 tbsp single cream
  6 strawberries halved to decorate

Pre heat the oven to 180c/160c fan/gas mark 4 and place cupcake cases onto your tray.

Cream together the butter and sugar until light and fluffy, add the eggs in one at a time and beat well.

Fold in the flour with the cream and beat together. Spoon half of this mixture into each case then add a blob of strawberry jam in the middle, place the remaining mixture on top of each cake to cover the jam.

Before placing the tray in the oven turn it down a notch to around 170c/150c/gas mark 3 to create the perfect flat top and bake for 15-20 minutes until golden and firm, then leave to cool on a wire rack for 30 minutes.

To make the buttercream mix together the butter and half of the icing sugar to a fluffy mixture, add the remaining icing sugar and beat well. Add in 1 tbsp of cream and then whisk this mixture together for a good few minutes to create a perfectly creamy buttercream.

Pipe on top of each cupcake then finish off with a strawberry half on top, yum!

Best eaten: Since these tasty cakes require a dollop of fresh cream & fruit you'll want to eat them as soon as you can, why not try them with a glass of Pimms for a truly decadent treat!

Recipe adapted from Fortnum & Mason's "Tea at Fortnum & Mason" book.