With Wimbledon quickly approaching, what better to bake than these summery cakes. They are decorated with fresh strawberries from my mum and dad's allotment.
Recipe
Serves 12
Ingredients
175g unsalted butter
175g golden caster sugar
175g self raising flour
1/2 tsp baking powder
3 large eggs
1 tsp vanilla extract
12 dsp strawberry jam
Vanilla Buttercream
250g icing sugar
125g unsalted butter, softened
1/2 tsp vanilla extract
Fresh strawberries
- Preheat the oven to 180C or gas mark 4 and line a muffin tray with 12 paper cases.
- Put all the ingredients in an electric mixer and beat until smooth.
- Divide half of the cake mixture between the paper cases and then add a spoonful of strawberry jam. Finish off with the remaining cake mixture.
- Bake for 15-20 minutes until springy to touch. Remove from the oven and leave in the tray for about 5 minutes. Transfer to a wire rack and leave to cool completely before icing.
- Beat the butter in an electric mixer and then gradually mix in the icing sugar and vanilla extract. Beat until light and fluffy. Pipe a swirl on top of each cake and top with a fresh strawberry.
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