Signature Strawberry & Cream Cupcakes

Delicate and delicious, a perfect summery treat

Heat the oven to 180C/160C fan and line a muffin tin with 12 paper fairy cake cases.

Put the butter, sugar, eggs and flour into a large mixing bowl and beat together with an electric whisk. When the mixture is smooth, light and fluffy, spoon it into the cases and bake for 16-18 minutes until well risen and golden. Cool on a wire rack.

Add the icing sugar to the cream and whisk the cream to soft peaks. Chop 4 strawberries and mix with ⅓ of the cream. Swirl the food colouring through the cream leaving streaks and load it into an icing bag with a star-shaped nozzle.

When the cakes are cool, use a teaspoon or measuring spoon to scoop a well into the centre of each cake then fill with the strawberry cream. Pipe a swirl of ombre cream on top of each cake then top with a strawberry and serve.

Note: if you don’t have a piping bag just spoon some coloured cream on top of the cakes.