250g/8oz unsalted butter, softened
250g /8oz caster sugar
250g /8oz self-raising flour
4 medium eggs
4 tablespoons milk

24 strawberries
Fresh cream

12 hole muffin / cupcake tray
1M piping nozzle (optional)
24 cupcake cases
Mixing bowl
Piping bag (optional)
Whisk or spoon

•  Set the oven to 190c/ gas mark 5

•  In your mixing bowl add the butter and mix it with your spoon until it's softened.

•  When that's done add the sugar, flour, eggs and the milk and whisk it until the mixture is a smooth consistency

•  Get both of your muffin/cupcake trays and place your cupcake cases in the spaces.

•  Spoon out the mixture evenly into the cases and then place in the oven for around 15 minutes.

•  As you have two trays, after 15 minutes of baking, swap the positions of the trays over (so the tray that was on the top self goes into the lower self, and the tray on the lower self goes onto the top self) and bake then for a further 3-6 minutes or until both trays of cupcakes have a golden appearance.

•  Remove the trays from the oven and leave them on a wire rack to cool down before you decorate them.

•  This is the point where you could freeze your cupcakes, after they've cooled but before you decorate.

•  Although cupcakes are best eaten on the day you bake them, sometimes it can be handy to have some readymade. Once cool these cupcakes can be wrapped in freezer bags and frozen for up to 1 month. They will defrost in around an hour ready for you to decorate.

•  With this cupcake the hidden little gem is definitely the strawberry tucked away inside the cupcake. To get this effect you will need a sharp knife to cut a cone (or a strawberry) sized hole out of the top of the cupcake.

•  Wash your strawberries and cut the stork and leaves off of the top and place them inside the hole in the cupcake.

•  For the classic idea of strawberries and cream, add a large dollop of fresh cream on top of where the strawberry is

•  If you wish for a more defined topping you can always pipe on the cream, if you chose to do that follow the instructions below.

•  Add your frosting to the piping bag and attach the round nozzle.

•  Fill the bag half to two-thirds full and then unfold the top of the bag. Do not fill the bag too full.

•  To prevent the frosting from squeezing out the top of the bag, twist or roll down the top of the bag tightly against the frosting

•  When piping, hold the bag so the tip is at the angle indicated for the technique. Then, gently squeeze to force the frosting out, using even pressure while guiding the tip. Do not loosen your grip on the twisted end or the cream will begin to push up and out of the top of the bag.

•  Pipe the cream on top of each cupcake starting from the outer edge and piping in a circular motion moving upwards in a continuous movement, creating a swirl on top of the cupcake.

TOP TIPS:

You can change the strawberries for any berry that is in season or whatever takes your fancy!