Pre-heat the oven to 180°C/350°F/Gas Mark 4. Place the Baking Cases into a cupcake tin.
Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and the Vanilla Extract. If the mixture starts to curdle, add a little flour. Fold in the remaining flour with a spoon.
Place spoonfuls of the mixture into the Baking Cases and bake for 15-20 minutes until well risen and firm to the touch. Remove from the oven and leave to cool on a cooling rack.
Whip the double cream until it creates stiff peaks when lifting your whisk.
Spoon a teaspoon of whipped cream onto the cupcake. Arrange slices of fresh strawberries on to the cream.
Sieve the strawberry jam to remove all the seeds and add a couple of drops of water to create a smooth glaze. Brush over the strawberries to create the perfect glossy finish.
|Per serving||Per 100g/ ml|
|Fat||13 g||20 g|
|Carhohydrate||17 g||27 g|
|Protein||2 g||3.3 g|
For the recipe Strawberries & Cream Cupcakes