Strawberries and cream cupcakes

Prep: 15 mins
Cook: 30 mins
Strawberries and cream cupcakes

115g (4 oz) Stork Baking Liquid

115g (4 oz) castor sugar

2 eggs, medium

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

1/2 teaspoon baking powder

55g (2 oz) chopped fresh strawberries

1 tablespoon strawberry jam

Filling:

150ml whipped cream

Icing sugar, to dredge

Red food colouring, optional

Fresh strawberries to decorate

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

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

Mix the whipped cream 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.

Decorate with fresh strawberries.

This recipe is brought to you by Stork Baking Liquid

Serves
12

Preparation Time
15 minutes

Cooking Time
30 minutes

Main ingredients
Dairy, Flour, Fruit, Sugar

Recipe Type
Cakes & Baking, Cake Stall, Cupcakes

Level of Difficulty
Easy

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