Strawberry Cream Cupcakes

Name: Strawberry Cream Cupcakes
Ingredients: 9 tbsp butter, at room temperature; 3/4 cup sugar; 1 tsp vanilla extract; 2 None large eggs; 1/2 cup self-raising flour; 2/3 cup milk; 24 None small strawberries, hulled, thinly sliced lengthwise; 2 tbsp strawberry jam; None None FOR THE BUTTERCREAM; 5 tbsp butter, at room temperature; 1 cup powdered sugar; 2 tsp milk

12 ingredients

5 steps

Ingredients

9 tbsp butter, at room temperature
3/4 cup sugar
1 tsp vanilla extract
2 None large eggs
1/2 cup self-raising flour
2/3 cup milk
24 None small strawberries, hulled, thinly sliced lengthwise
2 tbsp strawberry jam
None None FOR THE BUTTERCREAM
5 tbsp butter, at room temperature
1 cup powdered sugar
2 tsp milk

Directions

1

Preheat oven to 350°F. Line a 12 hole cupcake pan with paper liners.
2

Using an electric mixer, beat butter, sugar, vanilla, eggs, flour and milk in a medium bowl on low speed until just combined. Increase speed to medium and beat for 3 mins or until pale and creamy. Spoon into prepared pan. Bake for 20-25 mins or until a skewer inserted at center comes out clean. Cool for 5 mins in the pan. Transfer to a wire rack to cool completely.
3

Meanwhile, to make buttercream, using an electric mixer, beat butter and sifted powdered sugar in a small bowl until light and fluffy. Beat in enough milk to make a thick icing.
4

Spread cooled cupcakes with the buttercream. Arrange strawberry slices on top to create a flower pattern.
5

Combine jam and 1 tbsp water in a small microwave-safe bowl. Microwave on high for 30 seconds or until melted and smooth. Cool slightly. Brush cakes with jam to glaze.