Strawberries and Cream Cupcakes

Ingredients (makes 12 cupcakes):

110 g Butter or Margarine (4 oz)

110 g Caster Sugar (4 oz)

Medium Eggs x 2

75 g Self-Raising Flour (3 oz) Sieved

3 ml Dr. Oetker Madagascan Vanilla Extract (2-3 drops)

Dr. Oetker Fun Baking Cases

About 100 ml Double Cream

About 200 g Strawberries

30 g Strawberry Jam (2 tbsp)

 

Method:

  1. Pre-heat the oven to 180°C/350°F/Gas Mark 4. Place the Baking Cases into a cupcake tin.
  2. Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and the Vanilla Extract. If the mixture starts to curdle, add a little flour. Fold in the remaining flour with a spoon.
  3. Place spoonfuls of the mixture into the Baking Cases and bake for 15-20 minutes until well risen and firm to the touch. Remove from the oven and leave to cool on a cooling rack.
  4. Whip the double cream until it creates stiff peaks when lifting your whisk.
  5. Spoon a teaspoon of whipped cream onto the cupcake. Arrange slices of fresh strawberries on to the cream.
  6. Sieve the strawberry jam to remove all the seeds and add a couple of drops of water to create a smooth glaze. Brush over the strawberries to create the perfect glossy finish.

 

 

 

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