Strawberry cream cupcakes
Skill level: Easy peasy
Costs: Cheap as chips
Goodtoknow's cupcake queen, Victoria Threader, has created these exclusive cakes to support Breast Cancer Care's Strawberry Teas. A light sponge, filled with cream and topped with strawberry jelly - who could resist?
- 150g golden caster sugar
- 150g butter
- 125g self-raising flour
- 25g cornflour
- 3 medium eggs
- 1tsp vanilla extract
- 2tbsp semi-skimmed milk
For the topping and filling
- 2 punnets of smallish strawberries (or you can cut larger ones into smaller chunks)
- 1 packet of quick gel (such as Green's)
- 300ml double cream
- 1 ½ tbsp icing sugar
- Splash of vanilla extract
- To make this cupcake recipe, preheat your oven to 160°C/Gas Mark 3 and line a 12-hole muffin tray with cases.
- Beat the sugar and butter with the vanilla essence until light and fluffy (about 5 minutes).
- Add 1 egg, 1/3 of the flour and a splash of milk and beat until just combined. Repeat until all the ingredients are combined.
- Fill your cases to 2/3 full. Using an ice cream scoop will help you get the perfect measure.
- Bake in the oven for approximately 15-18 minutes or until golden and a toothpick inserted into one of the cakes comes out clean.
- Remove and cool in the tray for 10 minute before cooling on a wire rack.
- Prepare the strawberries by cutting in half or smaller if you wish.
- Whip the double cream with the vanilla extract and icing sugar until stiff enough to pipe. Put in a piping bag and chill in the fridge in the piping bag until you are ready.
- When the cakes are cold, cut out the centre of each cake using an apple corer. Pipe a little fresh cream into each cake to fill and pop a bit of cake back on top of the hole.
- Arrange the strawberries on the tops of the cakes.
- Heat the quick gel according to the instructions.
- When the quick gel has cooled (it only takes a few minutes to cool), pour over the top of the strawberries using a spoon to guide you. Don’t worry if some of the gel dribbles down the sides of the cake case as when it cools you can scrape it off easily with a spoon or cut around the edge of the cake case and the excess jelly will fall away.
- Eat within 6 hours.