A dollop of cream and a handful of strawberries make this rather tasty batch of cupcakes, perfect for a summer treat! Besides a spot of fruit can make any cake healthy, right?!
125g caster sugar
125g self raising flour
2 tbsp single cream
4 tbsp strawberry jam
For the icing
170g icing sugar
1 tbsp single cream
6 strawberries halved to decorate
Pre heat the oven to 180c/160c fan/gas mark 4 and place cupcake cases onto your tray.
Cream together the butter and sugar until light and fluffy, add the eggs in one at a time and beat well.
Fold in the flour with the cream and beat together. Spoon half of this mixture into each case then add a blob of strawberry jam in the middle, place the remaining mixture on top of each cake to cover the jam.
Before placing the tray in the oven turn it down a notch to around 170c/150c/gas mark 3 to create the perfect flat top and bake for 15-20 minutes until golden and firm, then leave to cool on a wire rack for 30 minutes.
To make the buttercream mix together the butter and half of the icing sugar to a fluffy mixture, add the remaining icing sugar and beat well. Add in 1 tbsp of cream and then whisk this mixture together for a good few minutes to create a perfectly creamy buttercream.
Pipe on top of each cupcake then finish off with a strawberry half on top, yum!
Best eaten: Since these tasty cakes require a dollop of fresh cream & fruit you'll want to eat them as soon as you can, why not try them with a glass of Pimms for a truly decadent treat!
Recipe adapted from Fortnum & Mason's "Tea at Fortnum & Mason" book.