Strawberries and cream

INGREDIENTS

225g unsalted butter, softened

225g caster sugar

pinch salt

1 vanilla pod, seeds only

or 1 tablespoon vanilla extract

4 medium eggs

240g self-raising flour

300g fresh strawberries, finely diced

60ml Plain syrup, strawberry variation

Mascarpone frosting, vanilla variation

METHOD

Preheat the oven to 175°C and line two 12-hole muffin trays with cupcake cases.

Place the butter, sugar, salt and vanilla in a mixing bowl and cream together until pale and fluffy. Whisk the eggs lightly in a jug and slowly add to the butter mixture while beating quickly. If the mixture starts to separate or curdle, stop adding the egg and beat in 2–3 tablespoons of flour to rebind the mixture. Once all the egg has been added, sift in the flour and fold until just combined.

Place a teaspoonful of the mix into the bottom of each case, then fold the strawberries into the rest of the batter. Using a piping bag or tablespoon, fill the cases until two-thirds full. Bake for 20–22 minutes, depending on your oven. The tops should be lightly browned and spring back to the touch. If in doubt, insert a knife into the centre of each; it should come out clean.

Once cooked, let rest for a few minutes outside of the oven. Brush the tops with syrup while they are still warm. Remove from the trays and leave to cool completely on a wire rack.

To decorate, use an ice-cream scoop to top the cupcakes with a spoonful of the fridge-cold vanilla mascarpone frosting and top with half a strawberry.

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