Light and fluffy vanilla cupcakes piped with sweet vanilla whipped cream and topped with a strawberry. These Vanilla Cupcakes with Strawberries & Whipped Cream are so delicious!
Preheat the oven to 160ºC (fan assisted, 180ºC non fan) and line a cupcake tin with paper liners
Beat the butter and sugar together for roughly 5 minutes until light and fluffy
Add the vanilla bean paste and eggs and mix again
Add the flour and mix until it is combined. Spoon into 12 cupcake cases filling each 2/3 full
Bake in the oven for 15-18 minutes. Check they are cooked by piercing them with a cocktail stick, if the stick comes out clean they are cooked
Leave on a wire rack to cool completely
When the cupcakes have cooled, make the whipped cream. Add the cream, vanilla and icing sugar into a bowl
Whisk until it is thick enough to hold it's shape
Spoon into a piping bag and pipe onto each cupcake. Finish with half a strawberry
Keep in an airtight container in the fridge for up to 3 days.
Nutritional information is given as a guide only.
Vanilla Cupcakes with Strawberries & Whipped Cream https://www.curlyscooking.co.uk/vanilla-cupcakes-with-strawberries-whipped-cream/