Strawberries & Cream Dream Cupcakes

Light, fluffy, and perfect for any occasion

⭐ Top Tip

Make sure all your ingredients are at room temperature before you start – it makes all the difference to a light, even sponge!

🧾 Ingredients for approx. 12 cupcakes 

• 8 oz self-raising flour
• 8 oz caster sugar
• 8 oz unsalted butter
• 4 eggs
• 1 tsp vanilla essence
• 2 tbsp milk (I use semi-skimmed)

👩🍳 Method

1. Preheat your oven
   Set to 180°C (160°C fan) and line a muffin tray with cupcake cases.
2. Cream butter & sugar
   Using an electric whisk, beat together the butter and sugar until light and fluffy.
3. Add eggs gradually
   Beat the eggs in a jug. Add them a little at a time, alternating with a spoonful of flour to stop curdling. Add the milk as you go.
4. Fold in flour
   Gently fold in the remaining flour until just combined.
   Don’t overmix – keep it light!
5. Fill the cases
   Spoon into cupcake cases.
   👉 Top tip: use an ice cream scoop for perfectly even cupcakes.
6. Bake
   Bake for 16–18 minutes until golden and a skewer comes out clean.
7. Cool & decorate
   Leave to cool completely, then:
   • Pipe or spoon on whipped double cream
   • Top with fresh strawberries 🍓
   • Optional: fill with strawberry jam for extra indulgence

☕ Serving Suggestion

Enjoy with a lovely cup of tea… or a glass of prosecco for a little treat 🥂✨

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