Strawberries and Cream Cupcakes

Ingredients

• 65g butter, softened
• 1/2 cup caster sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1 cup self-raising flour, sifted
• 1/3 cup milk
• 1/3 cup strawberry jam
• 1 cup thickened cream, whipped
• Sliced strawberries, to serve
• Icing sugar mixture, to dust

Method

1. Preheat oven to 180°C/160°C fan-forced oven. Line 10 holes of a 12-hole, 1/3 cup-capacity muffin pan with paper cases.
2. Using an electric mixer, beat butter, sugar, egg and vanilla together for 2 minutes or until combined. Stir in half the flour, then half the milk. Repeat with remaining flour and milk. Spoon mixture into prepared cases.
3. Bake for 15 to 20 minutes or until golden and firm to touch. Stand cakes in pan for 5 minutes. Transfer to a wire rack to cool.
4. Using a small knife, cut a 1cm-deep circle from the top of each cake. Spoon jam into holes. Place cake circles on jam. Top with cream and strawberries. Serve.

Notes

• 
  Variation: You could use other jams such as cherry, blueberry or raspberry, or Nutella.
  Cover the cakes loosely with foil during the cooking if over-browning.
  The cakes are best made on the day they're served. Serve warm or cold.
  You can serve the cakes with pure cream, double cream, warmed custard or vanilla yoghurt.