Last week was a hard week. There are so many changes are happening at the moment, both good and bad, and I've lost myself a little bit along the way. I needed something simple and comforting, which is why these cakes came about on Friday. Fresh strawberries and whipped double cream make the perfect and impressive summery topping for these simple vanilla cupcakes.
6oz unsalted butter, softened
6oz caster sugar
Few drops of vanilla essence
6oz self raising flour
1tsp baking powder
150ml double cream
Pre-heat your oven to 180c and line a 12 hole muffin tin with cases.
In a large mixing bowl, cream together the butter and sugar until it's light and fluffy. Add the eggs and vanilla and mix well.
Sift in the flour and baking powder and carefully fold it into the mixture. Lastly, add the milk and mix until smooth.
Divide the mixture evenly between the cases and bake for 18-20 minutes, until the sponges have risen, are springy to the touch, and a skewer inserted into the middle of the cakes comes out clean.
Leave the cakes to cool completely on a wire rack.
Once the cakes are cool, whisk the cream in a small bowl until it's just thick enough to spread.
Spoon the cream onto the tops of the cakes and top each one with a fanned whole strawberry.
And that's it. It really is that simple to make these impressive, delicious and professional looking cupcakes!