Ingredients

The following ingredients have 12 Servings
  • 175 g softened butter ((or dairy free spread))
  • 175 g golden caster sugar
  • 3 large eggs
  • 175 g self raising flour
  • 2 Tbsp milk ((or dairy free alternative))
  • 2 tsp vanilla extract
  • 4 Tbsp smooth strawberry jam
  • 100 g softened butter ((or dairy free spread))
  • 225 g icing sugar
  • 1 tsp vanilla extract
  • 1 Tbsp milk or dairy free equivalent
  • 12 fresh strawberries ((leaves intact))

Instruction

  • Preheat the oven to 180°C (Gas mark 4/350°F). Line a 12 hole muffin tin with 12 cupcake cases.
  • Place the butter or dairy free spread into a mixing bowl and whisk together with the caster sugar until light and fluffy. Break the eggs into a bowl and lightly whisk with a fork. Add the eggs a little at a time to the butter and sugar mix, whisking in between.
  • Sift the flour on top, and using an electric whisk on a low speed, gently blend the ingredients together.  Add the milk and vanilla extract and blend again.  Increase the mixer speed and whisk for a few more seconds until well mixed.
  • Divide the cake mixture between the cupcake cases and smooth over the tops. Bake for 20-25 minutes until risen, golden and springy to the touch.
  • Once the cakes are cooked, transfer to a wire rack to cool. Once the cakes are cool enough to handle (but still warm), use a small sharp knife to cut a round cone shaped piece of sponge from the top of each cake. Fill with jam, then press the tops back on to seal in the jam. Leave to cool completely.
  • Whilst the cakes finish cooling, make the buttercream icing. Whisk the butter with an electric whisk until light and fluffy. Sift in the icing sugar, a little at a time, until completely combined. Add the vanilla extract and whisk again. Add the milk in small splashes until the icing is at the correct consistency for piping.
  • Create your strawberry roses: Snip any stalks from your strawberries with kitchen scissors, leaving the leaves in place.  Place a strawberry, leaves side down, onto a chopping board and make cuts around the bottom of the strawberry to form the petals. Once you’ve got your bottom row of petals, cut the next row, moving further up the strawberry each time. Continue until you have made cuts right the way up to the top.
  • Gently pull the cut 'petals' away from the strawberry to form the rose, then put aside and repeat with the other strawberries until you have 12 strawberry roses.
  • Once the cupcakes are cool, pipe a swirl of buttercream on each one. Top each cupcake with a strawberry rose and serve immediately.