Strawberry Cream Cupcake Recipe

Strawberry Cream Cupcake Recipe

Cupcakes are perfect if you’re holding a party, they’re much easier than a big cake and you can control portion sizes easily.

These delicious strawberry cream cupcakes are perfect for any Wimbledon themed parties you might be throwing over the next week, so why not give them a try?

Strawberry Cream Cupcakes

Ingredients:

Cupcake -

115g (4 oz) Stork Tub

115g (4 oz) castor sugar

2 eggs, medium eggs, medium

140g (5 oz) self-raising flour, sieved

½ teaspoon baking powder

55g (2 oz) chopped fresh strawberries

1 tablespoon strawberry jam

Filling -

150ml Elmlea Whipping,

whipped Icing sugar, to dredge

Fresh strawberries to decorate

Method:

1. Place all cake ingredients except strawberries in a mixing bowl and beat together until smooth.

2. Fold in strawberries.

3. Place heaped tablespoons of the mixes in 12 cupcake cases. Bake in the centre of the preheated oven at 180° C, (160-170° C fan), gas mark 4 for 20 - 25 minutes. Cool on wire tray.

4. Mix the whipped Elmlea with a little icing sugar to taste and if using add a little food colouring to achieve a pretty pink colour. Pipe over the cupcakes.

5. Decorate with fresh strawberries.

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