Filled with strawberries and jam and topped with fresh cream and strawberries these moist and tasty cupcakes are full of the taste of summer. They are best eaten fresh but will keep for up to 2 days.

Strawberries & Cream Cupcakes

INGREDIENTS
For the cupcakes
  • 200g plain flour
  • 3 tsp baking powder
  • 175g unsalted butter, softened
  • 250g caster sugar
  • 1 tsp vanilla essence
  • 3 large eggs
  • 175ml sour cream
For the Filling
  • 4 tbsp good quality strawberry jam
  • 3 – 4 medium strawberries, finely chopped
For the Cream Frosting
  • 400ml double cream
  • 1 tbsp icing sugar
  • 1 tsp vanilla essence
To Decorate
  • 6 strawberries
METHOD
  1. Preheat the oven to 180C/160C fan. Line a 12-cup muffin tin with paper liners.
  2. Place the butter and sugar into a large bowl and using an electric hand mixer or your stand mixer, beat the mixture until light and fluffy then add the vanilla essence.
  3. Add the eggs, one at a time, until combined.
  4. Sift in the flour and baking powder and gently beat in until just combined.
  5. Add the sour cream and stir until just combined. Try not to overbeat or your cupcakes will be dense and heavy.
  6. Divide the mixture between the paper cases, filling them to about two thirds full.
  7. Bake in the preheated oven for 20 – 25 minutes until well risen and a skewer inserted into the middle comes out clean.
  8. Transfer the cupcakes to a wire rack to cool completely.
  9. In a bowl, mix together the strawberry jam and the chopped strawberries.
  10. Use an apple corer to remove a small core from each cupcake and fill with the strawberry mixture.
  11. Beat the cream with the sugar and vanilla essence until soft peaks form.
  12. Spoon the cream into a piping bag and pipe a swirl of cream onto each cupcake.
  13. Cut the strawberries into 6 pieces and arrange 3 pieces on each cupcake.

Note: If you are not eating these straight away then they will need to be refrigerated and will keep for about 2 days.

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