Cream Tea Cupcakes – a Vanilla sponge topped with clotted cream, jam and fresh strawberries – Cream Tea in a Cupcakes ❤
I’m a BIG fan of Afternoon Tea, and by far one of my favourite baked delights to eat is a freshly baked scone lathered with clotted cream and jam. A warm scone is a classic accompaniment to any afternoon tea, it’s not really a legit afternoon tea without one let’s be honest! With this in mind I thought about how I could take this classic and merge it with another classic – a vanilla cupcake.
I’ve seen a lot of recipes recently that have taken a well known bake, biscuit or chocolate bar and turn it into something completely different, and so delicious looking! It’s like a fusion of two awesome bakes, flavours and yumminess all in one – the perfect combo, and a trend I’m sure won’t be ending any time soon.
These cupcakes are a classic vanilla sponge mix – a really light sponge that’s soft and moist, and oh so nice! See what I did there, dusting off my school poetry skills … only joking, I was never a fan of poems!! Anyhow, these scrummy cupcakes are topped with clotted cream, jam and fresh strawberries – everything you’d want on a scone, only this recipe spoons it all onto a delicious cupcake, I mean, why not?!
I ask myself ‘why not?!’ A LOT, it’s probably how I manage to eat so many baked goods – another cupcake, why not?! Another cookie, why not?! Another doughnut, slice of cake, chocolate bar, biscuit … an entire cheesecake?! Yes, always yes, haha. This what I’m sure you’ll be saying when you have 12 delicious Cream Tea Cupcakes looking back at you.
200g caster sugar
200g unsalted butter
3 medium eggs
1tsp vanilla extract
1tsp baking powder
200g self-raising flour
100g clotted cream (I used Rodda’s)
50g strawberry jam
100g fresh strawberries, chopped into quarters
Line a cupcake baking tray with cases and preheat the oven to 180C(fan).
1 – Cream the butter and sugar together until light and fluffy. Add in the eggs, vanilla, milk, baking powder and 3 tbsp. of the flour – mix until combined. Fold through the remaining flour until just smooth and combined. Spoon the cake mix into the cupcake cases – fill them almost to the top as we want them to rise into a dome so we use it as a lid. Bake for 12- 15 minutes or until golden and when a skewer is inserted it comes out clean.
Tip: for a really good dome, push the mix into the middle a little so it has a hump before going in to bake.
2 – Allow the cupcakes to fully cool. Using the top of the cupcake case as a guide slice the top off the cupcake and set aside. Spoon a teaspoon of clotted cream onto the cupcake, followed by a teaspoon of jam and 2 or 3 pieces of chopped strawberries. Place the cupcake topper back on top and finish with a dusting of icing sugar.
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