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Strawberries and cream cupcakes
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A spoonful or two of double cream in both the sponge and the buttercream icing provides a sublime richness to the overall finish of these dainty cakes.

Strawberries and cream cupcakes

Preheat the oven to 180°C/350°F. Line a 12-hole bun tin with standard-sized paper cases.

Cream the butter and sugar in a bowl until light and fluffy. Add the eggs gradually, adding a little flour if the mixture looks as if it is about to curdle.

Fold in the remaining flour, baking powder and double cream. Divide half the mixture among the cake cases. Put a teaspoon of jam in the middle of the mixture of each. Divide the remaining mixture among the cases.

Bake in the oven for 15-18 minutes until golden and firm. Cool on a wire rack.

Beat the butter and icing sugar together and whisk in the double cream to make a butter icing.

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