How to make this beautifully British bake… 

INGREDIENTS (makes 12)

For the sponge:

180g unsalted butter, soft at room temp

180g caster sugar

2 eggs, room temp

180g self raising flour

1 tbsp milk

100g fresh raspberries

For the decoration:

300ml double cream

Meringue nests

Strawberry jam

Fresh strawberries

METHOD

Preheat the oven to 160°C (fan) and line a cupcake tray with 12 cases.

Beat the butter and sugar together until creamy. Mix in the eggs one at a time. Then fold in the flour and mix until smooth.

Add the fresh raspberries and fold them into the mixture to combine.

Divide the mixture evenly between the cases and bake for 20-22 minutes until risen and golden. Leave to cool completely.

Whisk the double cream to soft peaks and spoon on top of the cupcakes.

Crush up the meringue nests and sprinkle over the cream.

Drizzle a teaspoon of strawberry jam on top and finish by decorating with a fresh 🍓