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Strawberry and Cream Cupcakes

Recipe Submitted By: bakingmad

These Strawberry & Cream Cupcakes are a perfect treat for the Summer.

227 grams	Butter unsalted
227 grams	Golden Caster Sugar (Billington's)
4	Free Range Eggs (Happy Eggs) Large
227 grams	Self Raising Flour (Allinson Nature Friendly)
0.50 tsp	Pure Vanilla Extract Blend (Nielsen-Massey)
	Whipping Cream
	Cup cake cases
1	Punnet of strawberrys

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Oven set at 160C (fan) 180C (conventional) gas mark 4
Cream together the butter and sugar using an electric whisk until soft and creamy.
Add the vanilla extract and the eggs one at a time and continue to mix.
Gently fold in the sifted flour.
Put the cup cake cases into the holes of a 12 hole muffin tin.
Half fill each of the cake cases with the cake batter.
Bake for 25 to 30 minutes until the cakes are nicely browned or until a skewer inserted in the middle of the cakes comes out clean.
Allow the cakes to cool. Once cooled pile or pipe whipped cream onto the tops of the cakes and decorate the tops with a fresh strawberry.
Note these cakes need to be eaten on the day they have the cream topping put on.