Triple Strawberry Surprise Cup Cakes
Heat the oven to 180°C (160°C fan), gas mark 4, and line a 12-hole muffin tin with baking cases.
Beat the butter, sugar and vanilla together in a large mixing bowl until light and fluffy. Then beat in the whole egg, followed by the remaining 4 one by one. Next beat in the flour, baking powder and milk until the mixture is smooth.
Divide two-thirds of the mix evenly between the baking cases, then spoon the centre of each one with 1 teaspoon of jam. Divide the remaining cake mix over the tiop of the jam on each cake (use a wet finger to smooth it in place so that no jam is visible). Bake in the centre of the oven for 18-22 minutes until a skewer poked into the centre comes out clean.
Allow to cool enough to handle and transfer to a flat baking sheet.
For the topping, whisk the butter in a bowl using electric beaters then gradually mix in the icing sugar.
Add the strawberries and whisk until finely chopped. Use a pallette knife or icing bag to decorate the top of each cake. Top with another strawberry.
Makes up to 12 cupcakes
- 175g softened butter (unsalted)
- 175g golden caster sugar
- 175g plain flour
- 1 tsp vanilla extract
- 1 tsp baking powder
- 150ml full fat milk
- 12 tsp raspberry jam
- 5 medium sized eggs (4 separated)
For the topping:
- 125g unsalted butter, softened
- 500g icing sugar
- 4 strawberries, hulled and chopped
Perfect for parties or a lazy summer's day treat these cupcakes hit you with strawberries three times with each bite.