About this recipe:If you love the traditional summer treat of strawberries and cream, these are the cakes for you. Honey-sweetened cupcakes are topped with whipped cream and sliced strawberries. The perfect treat anytime of the day.
Makes: 12 cupcakes
50g butter, softened
4 tablespoons caster sugar
1/2 teaspoon vanilla extract
250g plain flour
1 tablespoon baking powder
1/4 teaspoon salt
175ml double cream
2 tablespoons icing sugar
350g strawberries, sliced
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Method Prep:20min › Cook:25min › Ready in:45min
Preheat oven to 180 C / Gas 4. Grease a 12-hole muffin tin or line with paper cases.
In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the honey, eggs, buttermilk and vanilla. Combine the flour, baking powder and salt; stir into the batter just until blended. Spoon the batter into the prepared tin, dividing evenly.
Bake in preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin set over a wire rack. When cool, arrange the cupcakes on a serving plate.
Beat double cream in a chilled bowl using an electric mixer until stiff enough to hold a peak. Sweeten with icing sugar if desired. Spoon on top of cupcakes and top each one with sliced strawberries right before serving.