Strawberry and Cream Cupcakes

It’s summer, it’s Wimbledon so it has to be time to make strawberry and cream cupcakes.

I based the recipe around the standard cake mix that I usually make but added fruits in syrup rather than the usual milk, so:

110g (just under half a standard block) unsalted butter

225g caster sugar

2 large eggs

150g self-raising flour

125g plain flour

300g tin of raspberries in syrup

You can get strawberries in a tin but for some reason the supermarket didn’t have any in so I used raspberries instead. Using tinned means you get a nice fruity syrup which mixes very well and colours the mixture so you get pinkish cakes. I whizzed up the raspberries with a hand blender first. 

Cream butter (which should be at room temperature) and sugar. Add the two eggs one at a time. Add a third of the flours, third of the syrup... etc until all added.

I was a bit worried about them not rising due to the syrup so added a teaspoon of baking powder as well. Think it could have done with two or three actually!

Cooked in the oven for around 30 minutes at 100 °C

I then decorated the top with whipped cream and strawberries and they were done!