Monday, 8 August 2011
Truly Scrumptious Cupcakes!
I thought I would share a recipe that I tried recently for some very scrummy cupcakes. Not only do they have strawberries, cream and sponge but there is also a hidden area of strawberry jam in it :-)
A friend of mine gave me one she had made recently and after getting home and eating it I NEEDED the recipe :-) Luckily it was in the local Summer Spark mag that is given out at schools at the end of term which I had at home so I gave it a whirl.
110g softened butter
110g caster sugar
110g self raising flour
1 tsp baking powder
2 large free range eggs
1 tsp vanilla extract
300ml double cream
1 tsp to 1tbs icing sugar to taste
Pre-heat the oven to 160 deg C fan oven/Gas mark 3/180 conventional oven or 350 degf. Pop 12 cupcake cases in a 12 hole tin.
Put the butter in a mixing bowl and beat until smooth then sift in the sugar, flour and baking powder.
Add eggs and vanilla extract and beat until smooth.
Pop the ingredients into 12 cupcake cases, they suggest using an ice cream scoop so they are all the same amount.
Bake in oven for 20 mins or until golden and springy.
Whilst you let them cool start on the topping. With a whisk whip the cream and icing sugar (I think less icing sugar is more with this recipe otherwise they become a big sickly) until the soft peak stage. Be careful not to over whip.
Now your cupcakes are cool get a knife to cut a little scoop out of the top of them (as you would with fairy cakes), pop some jam in the hole and then pop the sponge back on to hide it.
Take your cream topping and spoon some on your cake, then top with a strawberry.
Get a cup of tea, a fav mag and a quiet spot and enjoy your scrummy cupcake :-) x