Jubilee Strawberries and Cream Cupcakes

Yes it's another Jubilee bake - I can't help it! My street had a street party today so I got up early to bake these little treats for my neighbours. It's my first street party and I've never seen anything quite like it. There's a lovely community atmosphere. It looks extremely festive with all the bunting and fancy dress. There's food, drinks, games, raffles, prizes... a really fun day! My cupcakes went down a treat and they disappeared within the first 15 minutes!! 

The cupcakes have fresh strawberries in the batter which give them a lovely juicy, moist flavour. It has a strawberry jam centre, finished with a vanilla buttercream and a fresh strawberry slice. I especially liked the Lakeland 'It's British' cupcake set which a colleague bought for me as a gift - thank you J!! :)

I'm sending these to the Tea Time Treats table hosted this month by Kate from What Kate Baked and co-hosted by Karen from Lavender and Lovage. The theme for June is summer fruits so I'm sure these strawberries and cream cupcakes count! 

 My Sweet Party hosted by Johanna from Me and My Sweets has also chosen summer fruits as the theme for June so I'm adding them to her party too! 

As these are cupcakes, I'm also sending them to Cupcake Tuesday hosted by Liz from Hoosier Homemade

I'm also entering them to the #oneingredient challenge hosted by Nazima from Working London Mummy and co-hosted by Laura from How to Cook Good Food

 Cupcake set from Lakeland - contains 24 cupcake cases and 24 flag toppers. Perfect for the occasion. 

 Adding fresh strawberries to the batter 

 Decided to try out my new cupcake plunger. I couldn't quite get the hang of it so I used a melon baller for most of the cakes. Has anyone else used this before? I followed the instructions but I couldn't seem to get the core of the cake out and I'm not sure what I'm doing wrong. Any advice would be much appreciated :) 

 Fresh cupcakes ready to fill and frost

 Make a hole with a cupcake corer (or melon baller)

 Fill with strawberry jam 

 Replace the cake 

 Pipe frosting on top 

 Add a slice of fresh strawberry on top

I couldn't resist getting out my new cupcake stand which I found in Camden market yesterday. It has strawberry charms which are perfect. I have the exact same stand with cupcake charms but this is so cute and perfect for summer! I'm sure you'll be seeing more of this in the coming months :)

 Big ben 

 London Taxi 

 Soldier

 Red bus 

Which topper is your favourite? 

Strawberries and cream cupcakes - makes 22 of the size shown (I made 1.5 recipes - the recipe below is for 1 recipe ie 22 cupcakes) 

For the cupcakes

225g butter

225g caster sugar

4 eggs
210g self raising flour
1 teaspoon baking powder
25g cornflour
180g fresh, ripe strawberries, hulled and chopped

For the filling

Strawberry jam - approximately 1 teaspoon per cupcake

For the vanilla buttercream frosting (enough to frost ~25 cupcakes)

250g butter

500g icing sugar, sifted

2 teaspoons vanilla extract

1-2 tablespoons milk

• Preheat the oven to 160C.
• Cream the butter and sugar then beat in the eggs, one by one. 
• Add the flours and baking powder and beat well together. 
• Finally stir in the chopped fresh strawberries. 
• Scoop the cake batter into the cases using an ice cream scoop (or just use a spoon), filling them to about 2/3 full. 
• Bake in the oven for about 20 -25  minutes.
• The cakes will be fairly moist even when cooked. 
• Remove from the oven and leave in their tins for about 10 minutes before placing on a wire rack to cool. 
• Once completely cool, carefully make a small hole in the centre of each cupcake using a cupcake corer or melon baller. 
• Fill the hole with 1 teaspoon of strawberry jam then replace the sponge.
• To make the vanilla buttercream - beat all the ingredients together in an electric mixer until smooth. 
• Pipe the vanilla buttercream on top of the cupcakes.
• Decorate with a slice of fresh strawberry and cupcake toppers. Alternatively, you can use sprinkles.