Strawberry cupcakes (perfect for Valentine's Day)
These strawberry pink cupcakes are made with vanilla pink sponge, cream cheese and strawberry jam frosting.
For the sponges (makes 6 large cupcakes, or you could probably stretch to 9-12 smaller cakes):
- 200 g caster sugar
- 200 g self raising flour
- 2 medium eggs
- 150 g slightly salted butter
- 2 tbsp whole milk
- 1 tsp vanilla extract
- 3-4 drops red food colouring gel
For the frosting:
- 125 g cream cheese
- 60 g strawberry jam
- 650 g icing sugar
- 1 tbsp milk if needed
- Sprinkles optional
Put all the sponge ingredients except the food colouring into a large bowl.
Beat with an electric mixer until smooth and creamy.
Fold in the food colouring drop by drop until you have a suitably pink mix.
Spoon the batter into a 6-hole muffin tray lined with large muffin cases.
Bake at 190C (170C fan, 375F) for 25-30 minutes until golden on top (they’ll still be pink inside). Leave to cool completely.
Beat the jam and cream cheese together with a fork until well combined.
Beat the cream cheese mix into the icing sugar until it’s light and fluffy. If it’s too thick, add a few drops of milk.
Spoon the mix into a frosting bag fitted with a star nozzle and pipe evenly onto the cakes.
Add sprinkles and toppers if you wish! You can download the toppers shown below.