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 strawberry 🍓