This classic combo is a British favourite and we love this cupcake version. Super pretty to look at and even tastier to eat, these delicious cupcake treats are ideal for any summer occasion.
- 115g (4 oz) Stork Tub
- 115g (4 oz) caster sugar
- 2 eggs, medium eggs, medium
- 140g (5 oz) self-raising flour, sieved
- 1/2 teaspoon baking powder
- 55g (2 oz) chopped fresh strawberries
- 1 tablespoon strawberry jam
- 150ml Elmlea Whipping,
- Whipped Icing sugar, to dredge
- Fresh strawberries to decorate
Method1 Place all cake ingredients except strawberries in a mixing bowl and beat together until smooth. Fold in strawberries.
2 Place heaped tablespoons of the mixes in 12 cupcake cases. Bake in the centre of the preheated oven at 180° C, (160-170° C fan), gas mark 4 for 20 - 25 minutes. Cool on wire tray.
3 Mix the whipped Elmlea with a little icing sugar to taste and if using add a little food colouring to achieve a pretty pink colour. Pipe over the cupcakes.
4 Decorate with fresh strawberries.
Prep Time15 minutes
Cook Time20-25 minutes
Nutrition InformationMakes 12
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