The delicious taste of Cornish cream tea transformed in little cupcakes
This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Pre-heat the oven to 180 degrees, 150 degrees if dan assisted. Cream together the butter and sugar in a large mixing bowl. Beat in the eggs, cream and vanilla and then gradually fold in the flour.
Divide 12 cupcake cases into a 12 hole muffin tray and divide the mixture between the cases and bake for 15-20 minutes. (As with all sponge, the tops should be spongey but if you poke with a sharp knife, it should come out clean of any mixture). Leave to cool.
Cut a circle into the top of each cake (about 1cm deep) so you can lift the top off each one. Fill each cake with a tsp of clotted cream and a tsp of strawberry jam and pop the tops back onto the cakes. Dust with a sprinkle of icing sugar and finish each with a strawberry half.