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