Strawberry and Cream Cupcakes
Strawberry jam cupcakes with whipped cream and fresh strawberries.
- 100g Unsalted Butter
- 100g Caster Sugar
- 2 Eggs
- 1 tsp Vanilla Extract
- 125g Self Raising Flour
- Pinch of Salt
- 2 tbsp Milk
- 3 tbsp Strawberry Jam
- 300ml Double Cream
- 350g Strawberries
Wimbledon is coming up in a few weeks and if that’s not a good enough excuse for strawberry and cream cupcakes then I don’t know what is. The sponge for these cupcakes is flavoured with strawberry jam which gives it a subtly sweet strawberry flavour.
You can decorate with the strawberries and whipped cream however you want, You can see a few different examples in the photo above. I did a mix of ‘butterfly’ cakes (which have a teaspoon of jam beneath the cream, and swirls of cream topped with strawberry pieces.
If you like this recipe why not try baking my Rich Strawberry Shortcake?
Preheat the oven to 160ºc. Cream together the butter and sugar. Mix in one egg, then a spoon of the flour, then the next egg.
Add the rest of the flour and the salt and mix well. Finally add the milk, jam and vanilla extract, mixing until completely combined and spoon into a cupcake tin lines with cases. Bake for 20-25 minutes. Allow to cool.
Whip the cream using a stand or hand mixer. Using a piping bag with a star tip, pipe the cream onto the cupcakes and top with strawberry pieces. To make the butterfly cakes slice the top of the cupcake off and cut into two. Fill the hole with a little jam and piped cream and place the spoon tops back on at angles. Finish with a piece of strawberry.