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Strawberry and Cream Cupcakes

Perfect for parties.

Makes up to 12 cupcakes


For the cupcakes

  • 150g Softened Butter
  • 150g Golden Caster Sugar
  • 150g Self-Raising Flour
  • 1 tsp Vanilla Extract
  • 3 Eggs, beaten
  • For the topping

  • 300ml Double Cream
  • 50g Icing Sugar
  • Strawberry Jam

Step 1

Heat the oven to 180°c/ 350°f / gas mark 4 and line a 12-hole muffin tin with baking cases. Beat the butter and sugar together in a large mixing bowl until light and fluffy.

Step 2

Beat the eggs in a little at a time and stir in the vanilla extract. Fold in the flour until fully combined. Spoon the mixture into the paper cases until they are half full.

Step 3

Bake in the oven for 10-12 minutes, or until golden brown and a skewer inserted into one of the cakes comes out clean. Remove the cakes from the tin and leave to cool fully on a wire rack.

Step 4

For the cream topping, whisk the cream until it begins to thicken. Slowly add the icing sugar and continue to whisk until the cream forms stiff peaks.

Step 5

Using a cupcake corer (or a knife), remove the centre of each cupcake and spoon 1 tbsp of strawberry jam into the centre.

Step 6

Spoon the topping into a piping bag with a star nozzle and pipe the icing using a spiralling motion. Top each cupcake with a strawberry to decorate.