Cream Tea Cupcake

I wanted to create a classic cupcake for afternoon tea based loosely around the a victoria sponge.

Ingredients

(makes 12)

For the cupcakes:

100g self-rasing flour

100g caster sugar

100g margarine

1 tsp baking powder

1 tsp vanilla extract

2 eggs

For the cream topping:

200ml double cream

1 tbs strawberry jam

Method

Pre-heat the oven to 180 C

Whisk together all the ingredients of the cupcakes in a large bowl until smooth

Spoon the cupcake mix into cupcake cases

Bake for about 15 mins then allow to cool.

While the cupcakes are cooling make the topping

Whip the cream in a large bowl until it starts to thicken

Whip in the strawberry jam

Pipe the cream topping onto the cooled cupcakes.