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Strawberry & Cream Cupcakes

Strawberry & Cream Cupcakes

Recipe Submitted By: bakingmad

We made these Strawberry & Cream Cupcakes especially for Sainsbury's. Why not try and have a go at making them and impress your friends by revealing a whole strawberry inside!

Preparation Time	15 minutes
Baking Time	20 minutes
Portions	12
Skill Level	Medium
Average Rating

Strawberry & Cream Cupcakes Ingredients

150 ml	yoghurt natural,
3	Free Range Eggs (Happy Eggs) beaten
1 tsp	Pure Vanilla Extract Blend (Nielsen-Massey)
175 grams	Golden Caster Sugar (Billington's)
140 grams	Self Raising Flour (Allinson Nature Friendly)
1 tsp	Baking Powder
100 grams	Almonds Ground
175 grams	Butter unsalted, melted
24	British Strawberries
200 ml	Double Cream, lightly whipped
	Icing Sugar (Silver Spoon Homegrown) to dust

This recipe uses

How to make Strawberry & Cream Cupcakes

Click on the text to highlight the different stages as you go along,
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Line a muffin tin with 12 paper cases and pop a strawberry in each case. Pre-heat the oven to 190C/fan 170C/gas5.
Mix together the yogurt, eggs and vanilla.
Seive together the sugar, flour, baking powder and ground almonds into a large bowl and make a well in the middle.
Add the yogurt mix and the melted butter and fold in with a spatula. Do not beat or over work the batter. Spoon into paper cases, covering and immersing the strawberry. Bake for 18-20 minutes or until golen brown and springy to the touch.
When cool enough to handle remove form the tin remove from the tin and leave to cool on a wire rack. Cut a circle out fo the top of each cake and fill each cavity with a spoonful of cream and strawberry. Cut each cake top in half and arrange on top. Dust with icing sugar before serving.