Its Summer and that means I finally have an excuse to eat copious amounts of whipped cream with strawberries after dinner (and lunch.and breakfast). To mix things up for myself, I have baked these delicious Strawberries & Cream Cupcakes for a twist on my favourite way to eat my favourite fruit.\r<br>\r<br>RECIPE - \r<br>\r<br>For the strawberry goo.\r<br>\r<br>a punnet (400g) of strawberries\r<br>2 tbsp sugar\r<br>\r<br>For the cupcakes.\r<br>\r<br>125g self raising flour\r<br>125g caster sugar\r<br>125g unsalted butter, softened\r<br>1/4 tsp bicarbonate of soda\r<br>1/4 tsp vanilla extr\r<br>2 lg free range eggs\r<br>1 1/2 tbs whole milk\r<br>\r<br>2-4 tbs strawberry goo\r<br>\r<br>For the icing - \r<br>100g unsalted butter, softened\r<br>225g icing sugar, sifted\r<br>2 tbs double cream\r<br>2-3 tbs strawberry goo\r<br>\r<br>Strawberries for decorating!\r<br>----------------\r<br>MY TWEETS: \r<br>MY INSTAGRAM: @jemmajemma (watch out for the occasional swear word and lots of pics of food and dogs) and @cupcakejemma\r<br>CAKESTAGRAM: @crumbsanddoilies\r<br>\r<br>THE CAKE BOOK: \r<br>SUBSCRIBE FOR WEEKLY VIDS: \r<br>MORE CAKE: \r<br>MORE FOODTUBE: \r<br>AWESOME T-SHIRTS - \r<br>\r<br>VISIT OUR SHOP - \r<br>\r<br>Crumbs & Doilies\r<br>1 Kingly Court\r<br>London\r<br>W1B 5PW
