Method
Step 1:
Preheat the oven to 160°C (fan 180°C, gas mark 4). Line a 12 hole muffin tin with cupcake cases.
Step 2:
Cream together the butter and sugar using an electric whisk until soft and creamy.
Step 3:
Add the vanilla extract and the eggs one at a time and continue to mix.
Step 4:
Gently fold in the sifted flour. Half fill each of the cake cases with the cake batter.
Step 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.
Step 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.
Ingredients
- 230g Butter (unsalted)
- 230g Silver Spoon White caster sugar
- 4 Egg(s) (free range) (large)
- 230g Self-raising white flour
- 0.5 tsp Nielsen-Massey Vanilla Extract
- Whipped cream
- 1 Strawberries (punnet)
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Ingredients
- 230g Butter (unsalted)
- 230g Silver Spoon White caster sugar
- 4 Egg(s) (free range) (large)
- 230g Self-raising white flour
- 0.5 tsp Nielsen-Massey Vanilla Extract
- Whipped cream
- 1 Strawberries (punnet)