Name: Small wonders – strawberry cream cupcakes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: Strawberry cream cupcakes; 125 gram butter, at room temperature; 2/3 cup caster sugar; 1 teaspoon vanilla essence; 2 eggs; 1 1/2 cup self-raising flour; 2/3 cup milk; 24 small strawberries, hulled; 2 tablespoon strawberry jam; Vanilla butter; 65 gram butter, at room temperature; 3/4 cup icing sugar; 2 teaspoon milk

Ingredients

Strawberry cream cupcakes

125 gram butter, at room temperature

2/3 cup caster sugar

1 teaspoon vanilla essence

2 eggs

1 1/2 cup self-raising flour

2/3 cup milk

24 small strawberries, hulled

2 tablespoon strawberry jam

Vanilla butter

65 gram butter, at room temperature

3/4 cup icing sugar

2 teaspoon milk

Method

Strawberry cream cupcakes

1.Preheat oven to 180°C/160°C fan forced. Line a 12-hole (1/3-cup) mutfin tray with paper cases.

2.Using an electric mixer, beat butter, sugar, essence, eggs, flour and milk in a medium bowl on low speed until just combined. Increase speed to medium; beat for 3 minutes or until pale and creamy. Spoon into prepared holes. Bake for 20-25 minutes or until a skewer inserted at centre comes out clean. Cool for 5 minutes in tray. Transfer to a wire rack to cool completely.

3.Meanwhile, to make vanilla butter; using an electric mixer, beat butter and sifted icing sugar in a small bowl until light and fluffy. Beat in enough milk to make a thick frosting.

4.Spread cooled cakes with vanilla butter. Slice strawberries thinly lengthwise. Arrange slices on cakes to create a flower pattern.

5.Combine jam and 1 tablespoon water in a small microwave-safe jug. Microwave on High (100%) for 30 seconds or until melted and smooth. Cool slightly. Brush cakes with jam to glaze.

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Ingredients

Method

Strawberry cream cupcakes

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