- 100 g self-raising flour
- 100 g caster sugar
- 100 g butter
- 2 medium eggs – beaten
- 1 packet of custard powder
- Strawberry jam
- 400 g Renshaw Vanilla Frosting
- Toasted flaked almonds
- 12 cherry halves
Preheat the oven to 180°C/350°F/gas mark 4.
Line a cup cake tray with 12 paper cases.
Sieve the self-raising flour into a mixing bowl, add the caster sugar and butter, then slowly mix in the beaten eggs.
Whisk the mixture for approximately two minutes until smooth and creamy.
Spoon the mixture into the cupcake cases until they are half full.
Bake for 10 to 15 minutes and remove when light, fluffy and golden brown.
Leave to cool on a wire rack.
Prepare the custard powder mix as per instructions on pack and leave to go cold.
Spread a little strawberry jam on top of each cupcake, then spoon a teaspoon of cold custard on top of the strawberry jam.
Pipe a swirl of Renshaw Vanilla Frosting onto each cupcake as per instructions on pack, making sure you cover the custard.
Sprinkle the toasted flaked almonds and place a cherry half in the centre of each cupcake.