Recipe | Afternoon tea strawberry & clotted cream cupcakes


The sun is shining here and I'm really feeling like Summer might just be upon us.

And what screams British summertime more than Strawberries and clotted cream?

These vanilla cupcakes ooze old fashioned home made runny jam when cut into, and the clotted cream frosting on top gives it a real Cornish cream tea taste.

A cream tea without the heaviness of a Scone - Scone as in gone or Scone as in cone?, I'm a Scone as in gone girl myself but whatever, either way, this cupcake is all the yumminess of a scone but much lighter with it's airy and moist, jammy sponge. 

The fresh strawberry on top cuts through the cream and gives it a nice freshness.

I think that the home made jam really makes this cake and the more runny texture of a home made jam is much better but of course you could just skip this part and opt for store bought jam instead.

When making my jam, I sieved out the bits as that's just my personal preference but you don't have to do this if you don't mind the seeds in yours.

You could also just mash the strawberries if you wanted to make life a little easier, your center would just be a little more chunky.

To make it easier to insert the jam into the middle of the cake I used a cake corer  which are available in most supermarkets now. I got mine for £2 from Tesco.

If you don't have a cake corer, you can just cut yourself a little whole in the middle instead. 

I think these cupcakes would be the perfect edition to any afternoon tea affair or garden soire.


For the cupcakes:
175g Butter at room temp
175g Self raising flour
175g Caster sugar
1/2 tbsp baking powder
1/2 tbsp vanilla extract
3 large eggs, beaten

For the frosting:
1 x 227g tub of clotted cream
250g icing sugar

For the jam:
250g Strawberries
125g Granulated sugar
2 tbsp lemon juice


1. Preheat the oven to 180c and line a 12 hole muffin tray with cases.

2. Cream the butter and sugar together then slowly stir in the eggs. Add the flour, baking powder & vanilla extract and mix thoroughly.

3. Spoon into 12 cases and bake for 20-25 minutes. Set aside to cool.

4. Meanwhile, to make the jam (optional):
Purée and sieve the strawberries. 
Put in a pan with the sugar and stir. Place the pan on the hob and bring to the boil. Add the lemon juice and simmer for 10-15 minutes, stirring regularly. 
Pour the jam into a jug and place in the fridge for 15-30 minutes to cool down and set just a little. The jam will still be  fairly runny after this time. It is supposed to be. It will run just enough into the cake and ooze out when you bite into it! .

5. Whilst the jam is cooling, use a cake corer to create a hole in the middle of each cupcake.

6. Pour in the cool jam mixture to each hole and cover the top with the cake bit that came out of the cake corer.

7. To make the frosting simply mix the clotted cream with the icing sugar. Spoon into a piping bag and put in the fridge for 10 minutes. 

8. Pipe swirls onto the cakes and top with a fresh strawberry slice.

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