Food + Drink Mum

Strawberries & Cream cupcake recipe

Strawberries & Cream cupcake recipe

Anyone for tennis?  We’ve found this wonderful recipe for an alternative to the perennial tennis favourite, strawberries and cream, over on the BBC Good Food website.  They are Strawberries & Cream cupcakes - they’ve got a delicious jam centre, take less than 30 minutes to prepare and cook in 12 to 25 minutes.  Better still, this recipe makes 24 cupcakes so there will be plenty to share with family and friends!


• 200g / 7 oz unsalted butter, softened
• 200g / 7 oz caster sugar
• 4 free-range eggs
• 200g / 7 oz self-raising flour
• 4 tbsp good quality strawberry jam
• 250ml / 9 fl oz lightly whipped double cream
• 250g / 9 oz strawberries, hulled
• icing sugar for dusting


Step 1:  Preheat the oven to 200C / 400 F / Gas 6.  Line two 12-hole muffin trays with paper cases.
Step 2:  Cream the butter and sugar together, preferably with an electric whisk, in a large bowl until the mixture is light and fluffy.  (This can take 5-7 minutes so don’t rush this stage.)
Step 3:  Beat in the eggs, one at a time, until well combined.  (If the mixture looks like it is curdling, add a spoonful of the flour.)  Fold in the remaining flour with a metal spoon until you have a soft, smooth mixture.
Step 4:  Pipe or spoon the mixture into the paper cases until half full.  Add half a teaspoon of jam and then cover with the remaining cake mixture.  The finished cake case should be about ¾ full.  Bake in the oven for 12-15 minutes, or until the cakes are pale golden-brown and spring back when pressed gently with a finger.  Remove the cakes from the oven and set aside to cool on a wire rack.
Step 5:  Using a small knife, make a well in the top of each cake by removing a disk of cake.  Fill this well with whipped cream and top with a strawberry.  Serve with a generous dusting of icing sugar.


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