Thought I would share these! They are a celebration of the last day of our holidays and the wonderful month of MAY! (click to be linked to the fabulous Eat the Seasons site)
They are from Primrose Bakery Cupcakes Recipe Book and stupendously easy to make!
- 110g (4oz) unsalted butter, at room temperature
- 225g (8oz) caster sugar, preferably golden
- 2 large eggs, free-range or organic
- 150g (5½oz) self-raising flour, sifted
- 125g (4½oz) plain flour, sifted
- 120ml (4fl oz) semi-skimmed milk, at room temperature
- 1tsp good-quality vanilla extract
Method
Preheat the oven to 180C/160C (fan)/gas 4 and line a 12-hole muffin tray or 3 x 12-hole mini muffin trays with cupcake cases.
In a large mixing bowl, cream the butter and sugar until the mixture is pale and smooth. Add the eggs, one at a time, mixing for a few minutes after each addition.
In a separate bowl, combine the two flours. Put the milk into a jug and add the vanilla extract. Add one third of the flour to the creamed mixture and beat well. Pour in one third of the milk and beat again. Repeat these steps until all the flour and milk have been added.
Spoon the mixture into the cupcake cases, filling them to about two thirds full. Bake in the oven for about 25 minutes (regular size) or 15 minutes (mini size) until slightly raised and golden brown. To check they are cooked, insert a skewer in the centre of one of the cakes - it should come out clean.
Once cool, make a small hole in each (I used the end of a teaspoon) and spoon in a 1 tsp of strawberry jam. Warming the jam, makes this easier.
*I swirled a dollop of shop bought vanilla frosting on top and a sliced (dried off) strawberry. But they would be wonderful with a good splodge of whipped cream if you were serving immediately. Summer treat bliss!*
Perfect with your afternoon cup of tea in your May garden
x
