Recipe: Strawberry & clotted cream cupcakes

 

These vanilla cupcakes ooze old fashioned home made runny jam when cut into, and the clotted cream frosting on top gives it a real Cornish afternoon tea taste to die for.

A real taste of British summertime.

Ok, ok, I know it is October but I'm clinging onto every last ounce of summer that I can.

The sun is shining after all. Let's forget about the falling brown leaves and coldness!

If I close my eyes and take a bite, I am sitting am in a quaint little seaside cafe with a lovely cup of tea, the hot sun's rays shining through the windows.






INGREDIENTS
For the cupcakes:
175g Butter at room temp
175g Self raising flour
175g Caster sugar
1/2 tbsp baking powder
1/2 tbsp vanilla extract
3 large eggs, beaten

For the frosting:
1 x 227g tub of clotted cream
250g icing sugar

For the jam:
250g Strawberries
125g Granulated sugar
2 tbsp lemon juice

METHOD

1. Preheat the oven to 180c and line a 12 hole muffin tray with cases.

2. Cream the butter and sugar together then slowly stir in the eggs. Add the flour, baking powder & vanilla extract and mix thoroughly.

3. Spoon into 12 cases and bake for 20-25 minutes. Set aside to cool.

4. Meanwhile, to make the jam: purée and sieve the strawberries (You don't have to sieve but I prefer no bits. You can also just mash the strawberries if you prefer your centre to be more chunky.) 
Put in a pan with the sugar and stir. Place the pan on the hob and bring to the boil. Add the lemon juice and simmer for 10-15 minutes, stirring regularly. 
Pour the jam into a jug and place in the fridge for 15-30 minutes to cool down and set just a little. The jam will still be  fairly runny after this time. It is supposed to be. It will run just enough into the cake and ooze out when you bite into it! 

You can skip this part if you wish and just use shop bought jam but this will obviously be much less gooey and yummy.

5. Whilst the jam is cooling, use a cake corer (available in most supermarkets now. I got mine for £2 from Tesco) to create a hole in the middle of each cupcake.


6. Pour in the cool jam mixture to each hole and cover the top with the cake bit that came out of the cake corer.


7. To make the frosting simply mix the clotted cream with the icing sugar. Spoon into a piping bag and put in the fridge for 10 minutes. 

8. Pipe swirls onto the cakes and top with a fresh strawberry slice.









6 comments:

  1. These look lovely. I want to eat one..better make some!

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  2. These look delicious! We love our strawberries and I think a strawberry and cream cake would be amazing!
    Thanks so much for linking up to #HowtoSunday

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  3. Gorgeous cakes, you're making me want the summer back again! I love strawberries and clotted cream... and cupcakes - these are just my sort of thing.

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  4. These look so yummy and fun to bake xx

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  5. These look so lovely. It's a great idea to add jam to the center. Wonderful instructions & photos hun. Thanks so much for sharing your recipe with #foodpornthursdays x

    ReplyDelete

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