Strawberries and Cream Cupcakes
Enjoy the Wimbledon experience at home by serving up these strawberries and cream cupcakes.
Uploaded by Kayleigh McDonough
Skill Level
Easy
Serves
12 people
Baking ingredients
- 200 g butter or maragarine
- 200 g caster sugar
- 4 eggs, beaten
- 200 g self-raising flour
- 4 tbsp strawberry jam
- 6 strawberries
Decorating ingredients
- 400 g Renshaw Vanilla Frosting
- 6 strawberries
Renshaw products used
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Instructions
Making the cupcakes:
Step 1
Place cupcake cases in a 12 hole cupcake pan. Preheat the oven to 200?C / Gas 6.
Step 2
Cream the butter and the sugar together until pale and fluffy.
Step 3
Slowly drizzle the eggs into the mixture while beating. If the mixture begins to curdle add 1 table spoon of flour.
Step 4
Once combined add the remaining flour and fold in.
Step 5
Half fill the cases and add a teaspoon full of jam.
Step 6
Bake for 12 – 15 mins or until golden and spring back when pressed. Allow to cool for 2 mins and then remove the cupcakes from the pan and cool on a wire rack.
Decorating the cupcakes:
Step 7
Using a large plain savoy nozzle, fill the piping bag with Renshaw Vanilla Frosting.
Step 8
Pipe round the centre of the cupcake 3 times to create a tall thin whirl.
Step 9
Cut the strawberries in half and place on the top of the whirl.
