Create cupcakes for tea with the girls or a light and fluffy Victoria Sponge for a picnic in the park with this traditional recipe...
Create cupcakes for tea with the girls or a light and fluffy Victoria Sponge for a picnic in the park with this traditional recipe.
Number of Servings: 12-14 Preparation Time: 12 Mins Cooking Time: 25-35 Mins
Ingredients:
115g (4 oz) Stork Baking 115g (4 oz) castor sugar 2 eggs, medium 140g (5 oz) self-raising flour, sieved 1/2 teaspoon baking powder 55g (2 oz) chopped fresh strawberries 1 tablespoon strawberry jam
Filling:
150ml Elmlea Whipping, whipped Icing sugar, to dredge Red food colouring, optional Fresh strawberries to decorate
Method:
1. Place all cake ingredients in a mixing bowl and beat together until smooth. Fold in strawberries. 2. Place heaped tablespoons of the mixes in 12 cupcake cases. 3. Bake in centre of pre-heated oven at 180° C, (fan oven 160-170° C), Gas mark 4 for 20-25 minutes. Cool on wire tray. 4. Mix the whipped Elmlea with a little icing sugar to taste and if using add a little food colouring to achieve a pretty pink colour. Pipe over the cupcakes. 5. Decorate with fresh strawberries.
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