Strawberries and cream cupcakes – children in the kitchen!

We had a week of baking!

My children were on holiday last week and we baked lots of different things: from pizza, to cakes, savoury biscuits and cupcakes. I put the ingredients on the table and I let them get on with it… which meant that the kitchen looked like a bomb! Anyway…. good to see the kids enjoying the art of baking!

They did really well and I was particularly pleased with their strawberry and cream cupcakes. So easy to make and just so delicious at summer time! This year in the UK we have really sweet strawberries as the weather in the last couple of months has been dry and sunny therefore perfect for strawberries.

I have used only 5 tbsp of sugar in this recipe as I like to keep my sugar content in cakes quite low.

This recipe makes about 15 cupcakes.

Have fun making them!

• Prep Time : 25 minutes
• Cook Time : 15 minutes
• Yield : 15

Ingredients

• self raising flour – 150 g – 1 + ¼ cup
• butter – 120 g – ½ cup
• sugar – 5 tbsp
• eggs – 2
• milk – 4 tbsp + extra if needed
• vanilla essence – 1 tsp
• lemon zest – of 1 unwaxed or organic lemon
• whipping cream – 150 ml – 5 fl oz
• fresh strawberries – 150 g – 3/4 cup

Instructions

In a sauce pan melt the butter over a low heat and let it cool down.

In a bowl mix the eggs with the lemon zest, the vanilla essence then add the butter. Add the sifted flour and enough milk to make a smooth mixture.

In a bowl mix the eggs with the lemon zest, the vanilla essence then add the butter. Add the sifted flour and enough milk to make a smooth mixture.

Spoon the mixture into cupcake paper cases until half full and bake at 180C or 350F for about 15 to 20 minutes or until golden.

When they are cooked remove them from the oven and let them cool down. Whip the cream and with a piping bag or with a spoon put some cream on each cupcake.

Wash and slice the strawberries in half and put them on top of the cream on each cupcake.

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