Strawberry Vanilla Cupcakes

Best of British, strawberries and cream in a cupcake.

Soft cake filled with strawberry jam and topped with vanilla buttercream and extra strawberry bits!

Makes 12 Cupcakes

10 Minutes Preparation Time

20 Minutes Baking Time

INGREDIENTS

CAKES

160g Butter

160g Caster Sugar

3 Large Eggs

1tsp Vanilla

160g Self Raising Flour

1tsp Baking Powder

12 tsp Strawberry Jam

4 tbs Freeze Dried Strawberries

6 Fresh Strawberries

ICING

250g Icing Sugar

125g Butter

1tsp Vanilla

A few drops of red colouring

METHOD

- Preheat the oven to 160c.

- In a mixing bowl, beat the butter and caster sugar until smooth. You can use an electric whisk too.

- Now, add the eggs one at a time.

- Mix in the vanilla.

- Now add the flour and baking powder and stir/whisk until well combined.

- Spoon into cupcake moulds or straight into a greased cupcake tin.

- Bake for 20 minutes then remove to cool.

- Once cool, cut out the centre and spoon in a teaspoon of strawberry jam. Place the cake you cut out back onto the jam filling.

- Whisk together the butter and icing sugar and add the vanilla. Mix or beat until lovely and smooth. You can add colouring at this point but it doesn't add to the flavour.

- Pipe the icing onto the cakes starting from the outside, spiralling into the centre.

- Sprinkle the freeze dried strawberries onto the cakes and place half of a fresh strawberry.

- ENJOY!