Strawberries & Cream Cupcakes

  • Total Time

    50m
    • Prep Time

      20m
    • Bake Time

      30m
  • Serves

    12
  • Skill Level

    Easy
  • Dietary Needs

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These strawberry and cream cupcakes are a perfect treat for the summer.

Method

  1. Preheat the oven to  160°C (fan 180°C, gas mark 4). Line a 12 hole muffin tin with cupcake cases.

  2. Cream together the butter and sugar using an electric whisk until soft and creamy.

  3. Add the vanilla extract and the eggs one at a time and continue to mix.

  4. Gently fold in the sifted flour. Half fill each of the cake cases with the cake batter.

  5. 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.

  6. 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.

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