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Strawberries and Cream Cupcakes

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Light and fluffy strawberry and cream cupcakes filled with jam and whipped cream, finished with fresh strawberries and a dusting of icing sugar.

Ingredients

  • 200g/7oz unsalted butter, softened
  • 200g/7oz caster sugar
  • 4 free-range eggs
  • 200g/7oz self-raising flour
  • 4 tbsp good-quality strawberry jam
  • 250ml/9fl oz lightly whipped double cream
  • 250g/9oz strawberries, hulled
  • icing sugar, for dusting

Instructions

  1. Preheat the oven to 200C/400F/Gas 6 and line two 12-hole muffin trays with paper cases.
  2. Cream the butter and sugar together in a large bowl using an electric whisk until light and fluffy, about 5–7 minutes.
  3. Beat in the eggs one at a time until fully combined, adding a spoonful of flour if the mixture begins to curdle, then fold in the remaining flour until smooth.
  4. Spoon or pipe the mixture into the cases until half full, add about half a teaspoon of strawberry jam, then top with remaining batter until cases are about three-quarters full. Bake for 12–15 minutes until golden and springy, then cool on a wire rack.
  5. Cut a small well in each cooled cupcake, fill with whipped cream, top with a strawberry, and finish with a dusting of icing sugar.

Notes

  • Do not overfill the cupcake cases to prevent overflow during baking.
  • Cakes are best filled with cream just before serving for freshness.
  • Store unfilled cupcakes in an airtight container for up to 2 days.
  • You can swap strawberry jam for raspberry jam if preferred.
  • Ensure cupcakes are fully cooled before adding cream to avoid melting.

Nutrition

Find it online: https://yumfamilyrecipes.com/strawberries-and-cream-cupcakes/