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.

Vanilla and Jam Mini Tea-Time Cupcakes

Ingredients

(makes 12)

100g self-rasing flour

100g caster sugar

100g low fat margarine

1 tsp baking powder

4 tsp vanilla extract

1 egg

A little butter of greasing

strawberry jam to spread on cupcakes

Method

Pre-heat the oven to 180 C

Grease a mini cupcake tin

Separate the egg white form the egg yoke

Mix together all the ingredients of the cupcakes apart from the egg whites in a large bowl until smooth

Beat the egg whites into soft peaks

Fold the egg whites into the rest of the mixture

Spoon into cupcake cases

Bake for about 10 mins

Remove the cup cakes form the tin and place on a plate upside down

Spread some jam on the underside of each cupcake