Strawberries and Cream Cupcakes
Makes 12 portions
15 mins to prep, 20-25 mins to bake
Cupcakes:
- 115g (4 oz) Stork Tub
- 115g (4 oz) caster 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
Instructions:
1. Place all cake ingredients except strawberries in a mixing bowl and beat together until smooth. Fold in strawberries.
2. 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.
3. 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.
4. Decorate with fresh strawberries.
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