Ingredients
- 175 g of caster sugar
- 1 tsp of vanilla extract
- 355 g of butter, softened
- 50 ml of strawberry syrup
- 375 g of icing sugar, sifted
- 4 tbsp of strawberry jam
- 3 eggs, beaten
- 4 meringue nests, crushed
- 175 g of self-raising flour
- 50 g of ground almonds
- 6 strawberries, halved
Method
Step 1
Heat the oven to 190°C/170°C/Gas 5. Line a 12-hole muffin tray with paper muffin cases.Step 2
Beat together 175g of the butter and caster sugar until light and fluffy then add the eggs and vanilla extract. Mix well then fold in the flour and ground almonds evenly.Step 3
Half-fill each muffin case with the mixture then dollop a spoonful of jam in the centre of each and top with the remaining mix. Bake for 20 minutes until springy to the touch. Allow to cool on a wire rack.Step 4
To decorate, beat the rest of the butter (180g) in a mixing bowl then gradually add the icing sugar, beating well after each addition so you have a light buttercream.Step 5
Pipe the buttercream on top of each cooled cupcake then decorate with a slice of strawberry, a drizzle of strawberry syrup and a sprinkling of crushed meringue.