Cream Tea Cupcakes – Kerry W

(makes 12 cupcakes)
170g Butter
170g Caster sugar
3 Medium eggs
1 tsp Vanilla extract
170g Self Raising Flour
12 Teaspoons of strawberry jam
100g Butter
300g Icing Sugar
Splash of milk
Fresh Strawberries (optional)
Method
Line a muffin tin with 12 cupcake cases and preheat your oven to 180°
Cream together the butter and caster sugar until light and fluffy.
Beat in the eggs one at a time until combined and add the vanilla extract.
Next beat in the self raising flour until you have a well combined smooth batter.
Spoon the mixture into the cases making sure you don’t spill any of your precious mix!
Bake for 20-25 minutes until a knife/skewer comes out clean and your sponge is golden brown and springy to the touch.
Leave to cool completely. Then using a sharp knife create a small well in the centre of your cupcakes by cutting out a circle with a sharp knife or a cake corer. Fill with the strawberry jam then pop the lid that you cut out back onto the cupcakes.
Beat the icing sugar and butter together until you reach the texture you prefer. I always make my buttercream by sight. Too thick? Add a splash of milk. Too runny? Add more icing sugar.
Pipe or spoon onto your cupcakes and top with a fresh strawberry and decorate with sprinkles or white chocolate curls.
Sit back,relax and enjoy your delicious cakes. Sharing them is optional!