Hey guys and girls!
I hope you are all well this evening?
I'm so sorry that I haven't posted in a while, on any of the pages! Twitter, Facebook, Instagram and on here, but if you pop over to the life page, you can find out on what is taking me so long!
Now, I don't know about you; but the weather has been going up and down like a rocket! What with it being warm one week, blistering hot the week after, then dropping all the way back down into the singles nearly!
If you have only just got here, we we're just talking about the typical British weather!
Recipe:
Start by weighing 2 large eggs, whatever the eggs they come too,
weigh the same for the following ingredients:
Self Raising Flour
Butter
Caster Sugar
You will also need:
1 x Punnet of Fresh Strawberries
300ml of Double Cream
1 tsp Vanilla
1-2 tbsp Milk
3 tsp Caster Sugar
1tsp Baking Powder
Cupcake Cases
Let's get started!
1. Firstly, set your oven to 170 C, 350 F, Gas Mark 4 so it can heat up in the meantime.
You can also lay out the cupcake cases into the tray.
2. Place the butter and sugar into a bowl and give it a good whisk until the butter goes a bit more pale. Then in a cup, crack open the eggs and give a good beating, once beaten, slowly but gradually add in the eggs a bit at a time. The mix will go all runny and may look curdled, but don't worry!
3. Next, sieve the flour and baking powder together in a separate bowl, once you have done this put it back through the sieve one bit at a time and gradually add it to the egg and butter mixture. I like to mix with a wooden spoon first - Just so none of the flour shoots out!
4. After gradually adding the flour and mixing in between, your mixture should be well incorporated. Once it is add in the milk and the vanilla, then mix again until soft and pale.
5. Spoon the mixture into the cases just below half, don't over fill as they will flood over the cases and we don't want that! Once you have used all the mixture, place into the oven for 10 minutes. After the 10 is up, check the cupcakes if they are still wobbling, leave them in for another 5-10 mins.
6. Once the timer is up, take them out of the oven and leave them to cool IN THE TRAY.
DO NOT take them out of the tray, as they are still warm and can easily lose their shape. Leave them in until completely cool, then remove.
Topping
If you saw my post for the Vintage Victoria Sponge, the recipe and the guidelines for the fresh cream topping can be found on this post.
If you don't want to click the link or don't have time, I have still posted a quick how to below, but it has been taken from the Vintage Victoria Sponge cake post.
7. Whilst the cake is cooling, place the 300ml of double cream into a bowl, add 3 tsp of sugar and give it a good whisk on a medium - high speed.
You will soon see the consistency of the cream start to change, keep going until you have soft speaks. Once you get to this stage, place some clingfilm over the top and place into the fridge to keep cool until the cake has fully cooled.
8. When the cakes are cool, add a dollop of the cream onto each of the cupcakes, then after the strawberries have been washed and the tops are off. You can either cut them in half or place them whole on top of the cupcakes. And there you go! Once the cream is on, be sure to keep them the fridge to save the cream from going off.
Enjoy!
