So, with the weather being unbearably dull and the arrival of some of my lovely girlies – I decided to make something a bit special and fruity to add a bit of sunshine to this rainy January afternoon 🙂 I got the idea for these lovely cupcakes from Sunday Baking but decided to put my own spin on the recipe….
After a lovely Christmas and New Year with our wonderful friends and family , I’m lucky enough to still be off work! I’m trying to make the most of it and get some practice in!
I hope you enjoy these little treats!
For the sponge:
110g unsalted butter – at room temp
225g golden caster sugar
2 large eggs
150g self-raising flour
120g plain flour
120ml semi skimmed milk – at room temp
1 teaspoon of vanilla essence
For the topping:
100g of strawberry jam
300g of whipping cream
30g of granulated sugar
2 teaspoons of vanilla essence
1. Preheat your oven to 160c and line a 12 hole muffin tray with cupcake cases.
2. Using an electro mixer, cream together the butter and sugar until light and fluffy.
3. Add the eggs, one at a time, mixing for a few minutes between each one.
4. In a separate bowl, combine the self raising and plain flour and put the milk in a jug with the vanilla essence.
5. Add 1/3 of the flours to the butter and sugar mixture, beat well. Add in 1/3 of the milk to the mixture and beat again. Repeat until all flour and milk have been added.
6. Carefully spoon the mixture in to the cupcake cases – making sure they are about 2/3rd’s full .
7. Bake in the oven for around 25 minutes until slightly raised and golden brown. A skewer should come out clean after being inserted in to the middle of the cake.
8. Remove from oven and leave cakes to cool for 5-10 minutes before placing on a wire rack to cool.
9. Once the cakes have cooled – use a shaped cake plunge, or a knife to cut a small hole in to the middle of your cupcakes. I used a heart shaped one.
10. Fill the holes with strawberry jam.
Tip: I find it easier to pipe the jam in – makes it a little neater! 🙂
11. To decorate your cakes, add the granulated sugar, whipping cream and vanilla essence together in a large bowl. Using an electric mixer, beat ingredients together until stiff peaks start to form.
12. Add the strawberry jam to the whipping cream mixture and beat for a further minute.
13. Add the mixture to a piping bag and decorate your cupcakes!
14. For a final touch, add a slice of strawberry to each cupcake.
Tip: These are best eaten on the day that they are made but if you need to store them, they should be kept in an airtight container and refrigerated.
Love S & P x