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Makes 12
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For the jam filling:
For the cupcakes:
For the cream cheese icing:
To decorate
- For the jam, hull and wash the strawberries. Put them in a large saucepan and use a spoon or potato masher to slightly crush the strawberries.
- Over a medium heat, add the sure set sugar and vanilla. Allow the sugar to dissolve before bringing the mix to a boil. Allow it to boil for 5 minutes.
- You can check if your jam is set by clipping a sugar thermometer to the side of the pot, the jam will set at 105˚C.
- Once set, allow the jam to sit in the pot for 15 minutes and set aside.
- Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line a muffin tin with cupcake cases.
- In a large bowl, beat together the butter and the sugar until light and fluffy. Add the eggs one at a time, beating between each addition.
- Fold in the flour and add the milk. Spoon the mix into the cases and bake for 15-20 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool completely.
- Once the cupcakes have cooked, use a small teaspoon to scoop a small hole in the center of each cupcake. Spoon in 1-2 tsp of the homemade strawberry jam into each. Set aside.
- For the cream cheese icing, beat together the icing sugar and butter until smooth. Add in the cream cheese and vanilla and beat until well combined.
- Add the cream cheese icing to a piping bag with a star nozzle. Pipe a swirl of icing on the top of each cupcake.
- In a small saucepan, add the strawberries and caster sugar. Turn to a medium heat and allow the sugar to dissolve and the strawberries to soften.
- Pass the mixture through a sieve to remove any seeds. Allow to cool.
- To decorate the cupcakes, add a halved fresh strawberry to each cupcake. Top with some crushed meringue and drizzle with the cooled strawberry coulis. Store in the fridge until ready to serve.
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