What a splendid treat for afternoon tea!
This is a super easy recipe and takes no time at all to make!
The icing isn't too sweet and has a silky texture.
Thanks Tasty Pursuits for your delicious recipe!
2 cups (218 grams) cake flour
1 cup (220 grams) sugar
2 teaspoons baking powder
1 teaspoon salt
2 cups heavy cream
1 tablespoon canola oil
1 tablespoon vanilla
1 egg*, room temperature
Cream Frosting8 ounces cream cheese, cold
1/3 cup strawberry jam
1 teaspoon vanilla extract
3/4 cup confectioner’s sugar
2 cups heavy cream, cold
5 strawberries, rinsed dried and quartered
Preheat the oven to 180*C. Place 12 cupcake liners in muffin tins.
In a large bowl, whisk together by hand the flour, sugar, baking powder, and salt until thoroughly combined.
Whisk in the heavy cream, canola oil and vanilla until just combined. Do not overmix the batter; otherwise, the cake will be tough.
Whisk in the egg until just combined.
Scoop the batter into the muffin tins so that they are 2/3 full. Bake for 12 – 13 minutes (7 – 9 minutes for mini cupcakes) until an inserted toothpick comes out with a few crumbs (not wet batter) attached to it. If the toothpick comes out clean, remove the cupcakes from the oven immediately. Overbaking cupcakes makes them dry and tough.
Cool the cupcakes for 30 minutes – 1 hour before frosting.
To make the frosting:
With an electric mixer, beat the cream cheese with a paddle attachment on medium until it is fluffy. Beat in the jam, vanilla and sugar until just combined.
Switch to a whisk attachment and reduce the speed to medium-low. Add the heavy cream in a slow steady stream.
Increase the speed to high and whip until the frosting is fluffy and slightly stiff. Do not over whip, otherwise it will look curdled.
Frost the cupcakes and top each one with a quarter of a strawberry.