BerryWorld Strawberry and Cream Cupcakes
By BerryWorld
Published on 28 March 2022
Delicate and delicious, a perfect summery treat.Time and servings
36 minsTotal time
12Servings
20 minsPrep time
16 minsCooking time
Ingredients
- 120 g of butter, (Room temperature)
- 120 g of sugar
- 2 eggs
- 120 g of self raising flour
- 300 ml of double cream
- 50 g of icing sugar
- 16 berryworld strawberries, (4 chopped plus 12 to decorate)
- 1 pink food colouring
Method
Step 1
Heat the oven to 180C/160C fan and line a muffin tin with 12 paper fairy cake cases.Step 2
Put the butter, sugar, eggs and flour into a large mixing bowl and beat together with an electric whisk. When the mixture is smooth, light and fluffy, spoon it into the cases and bake for 16-18 minutes until well risen and golden. Cool on a wire rack.Step 3
Add the icing sugar to the cream and whisk the cream to soft peaks. Chop 4 strawberries and mix with ⅓ of the cream. Swirl the food colouring through the cream leaving streaks and load it into an icing bag with a star shaped nozzle.Step 4
When the cakes are cool, use a teaspoon or measuring spoon to scoop a well into the centre of each cake then fill with the strawberry cream. Pipe a swirl of ombre cream on top of each cake then top with a strawberry and serve.Step 5
Note: if you don’t have a piping bag just spoon some coloured cream on top of the cakes.