The idea of these cupcakes is for the cake to rise over the height of the paper liner so you can slice it off and then sandwich it with cream and strawberries – so avoid very deep paper liners for this recipe. Go for pretty ones, about 1 inch deep instead, and serve them up at an afternoon tea party.
- 1 stick unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 eggs
- 1 cup self-rising flour
- 1/2 teaspoon baking powder
- 1 teaspoon pure vanilla extract
Preheat the oven to 350F degrees.
Beat the butter and sugar together until pale and fluffy, then beat in the eggs, one at a time. Combine the flour and baking powder and sift into the mixture. Fold in, then stir in the vanilla extract.
Spoon the mixture into the paper liners and bake in the preheated oven for about 17 minutes until risen and golden and a skewer inserted in the center comes out clean. Transfer to a wire rack to cool.
- 2 tablespoons strawberry jelly
- 3/4 cup heavy cream
- 8 oz. strawberries, thickly sliced
- confectioners sugar, for dusting
To decorate, using a serrated knife, carefully slice the top off each cupcake, down to the level of the paper liner. Spread each cupcake with about 1/2 teaspoon jelly.
Whip the cream and spoon on top of the jelly-covered cupcakes, then top with slices of strawberries. Replace the top of each cupcake and dust with confectioners sugar.