Over the last few years a tradition has started in my family, when your birthday arrives you'll be sure to have a birthday cake made by myself, or a few dozen cupcakes. Wednesday saw my Mum's turn, with me baking far too many treats for her, followed by a huge Indian and Chinese banquet. It was all delicious. Cream Tea Cupcakes turned out to be the favourite, who can resist fresh clotted cream and home baking? To start off my how to Lucyy Bakes it was only right to pick these lovelies. I've even made a sheet for you to print off or save.
Make sure to preheat your oven at 180C before you start, while lining your tin with cases of your choice. Taking a large bowl, add your butter and sugar intogether. Beat with a wooden spoon until fluffy. Gradually add in your beaten egg, followed by the vanilla extract - you could always swap the vanilla extract for any other flavour you fancy, orange would have worked well. Sift in the flour and fold gently, with milk and raisins. Spoon into your cases, before popping into the oven for 10-15 minutes. My cupcakes took 11 minutes in an electric oven. Leave to cool while you prepare your strawberries, you need to remove the stalks and cut into halves - one half per cupcake works fine. Mix your halves with strawberry jam ready for decorating. Taking a teaspoon place a generous scoop of clotted cream, followed by your strawberry mixture and you're done. They're incredibly easy and fast to make. If you have a go at recreating these tasty little cupcakes let me know, you won't be disappointed.