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Member recipe

Cornish cream tea cupcakes

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Serves 1 - 12 Cakes

The delicious taste of Cornish cream tea transformed in little cupcakes

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  • 150g unsalted butter at room temperature
  • 150g caster sugar
  • 2 medium free range eggs
  • 150g self raising flour
  • 30ml double cream
  • 10ml Madagascar vanilla extract
  • 12tsp of strawberry jam
  • 12tsp of clotted cream
  • 6 strawberries cut into halves
  • A sprinkle of Icing sugar to decorate


    1. 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.
    2. 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.
    3. 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.
    4. Enjoy!

Comments, questions and tips

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11th May, 2013
I found the recipe easy to read and followed the recipe to the letter and the cupcakes turned out fab! Perfect with a cuppa! Will definitely bake again and recommend this recipe to anyone!
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