These delicious cakes looked stunning stacked on this vintage cake stand {it’s one that we’ve collected for our wedding in fact} and they really were very popular with the guests. There’s a fruity surprise waiting beneath all that creamy goodness and you really can’t beat English strawberries on a sunny day.
They needn’t be reserved for Royalty, I think they would work perfectly at a summer wedding. You could even have a matching Victoria sponge for the all important cutting of the cake. Cupcakes freeze really well {the trick is to stack them carefully inside those zip-lock freezer bags} which means the bulk of the preparation could be done well in advance. All you would need come the morning of the wedding is a willing bridesmaid that’s handy with a whisk.
They would also be fabulous at picnics, afternoon tea parties and maybe even for watching the Wimbledon final with friends!
I actually baked the cakes on Thursday morning {with a little help from Jesse} and transported them to my Mum’s house sans topping. On Friday I whipped cream, sliced strawberries and sprinkled icing sugar, all while wearing my party frock. It really is the best way to bake!
You will need:
200g unsalted butter
200g caster sugar
4 eggs
200g self-raising flour
4 tbsp good quality strawberry jam
250ml (ish) lightly whipped double cream
icing sugar for dusting
- Preheat the oven to 200C/400F/Gas 6. Line two 12-hole muffin trays with paper cases.
- Cream the butter and sugar together, preferably with an electric whisk, in a large bowl until the mixture is light and fluffy. (This can take 5-7 minutes, so this stage should not be rushed.)
- Beat in the eggs, one at a time, until well combined. (If the mixture looks like it is curdling add a spoonful of the flour.) Fold in the remaining flour with a metal spoon until you have a soft, smooth mixture.
- Pipe or spoon the mixture into the paper cases until half full, add half a teaspoon of jam and then cover with the remaining cake mixture. The finished cake case should be about three-quarters full. Bake in the oven for 12-15 minutes, or until the cakes are pale golden-brown and spring back when pressed gently with a finger. Remove the cakes from the oven and set aside to cool on a wire rack.
- Using a small knife make a well in the top of each cake by removing a disk of cake. Fill this well with whipped cream and top with a strawberry. Serve with a generous dusting of icing sugar.
The original recipe can be found on the BBC Food website here.
Loveaudrey xxx
They look amazing! Good work. 🙂
These look great… I especially love how some of the strawberries look like gnome’s hats! I’m weird, I know!xxx
Aww, I love your apron! And these cupcakes look fantastic. Is it terrible – I had no idea one could freeze them!
@River Thank you, they were yummy!
@LionLovingTiger Hehe! I can see what you mean about the gnome hats!!
@Casee Marie It’s my mum’s apron actually, I have an Audrey Hepburn one at home which I love {and I think you would too!}. I didn’t know about the whole freezing thing until last summer when I needed to bake about 40 for Jesse’s 1st birthday. It workd really well actually and is great if you’re doing them for a big event.
Loveaudrey xxx
They look so yummy! I’ve been admiring all the goodies in your Royal Wedding party post, it must have been amazing 🙂 we just had a BBQ and some of my cousin’s wedding cake! xx