For this recipe you’ll need:
175g golden caster sugar
175g unsalted butter
175g self-raising flour
100g fresh strawberries blended with a tbsp cream and 1 tbsp vanilla extract
2 medium eggs
Fresh strawberries and whipping cream
Step1) Preheat the oven to 180c/fan 160c/ Gas 4. In a bowl cream together the sugar and butter until smooth and creamy, next blend the strawberries with cream and vanilla extract in a blender or food processor until no lumps remain.
Step2) Next beat in the eggs to the creamed butter and sugar mixture before sifting over the blended strawberries and folding together. Then sift in the flour and get a good final mix before equally dividing between your cupcake tin.
Step3) Bake for 15-20 minutes or until risen and springy then remove from the oven and place on a cooling rack to cool. While they cool, whip up the whipping cream with a hand whisk and spoon into a piping bag before decorating the cupcakes and finishing with fresh strawberries.