Type of cooking:
No rating at the moment! Be the first to
Preparation time: 30 minutes
Cooking time: 18 minutes
Ingredients (makes 12 cakes) :
-100 g soft margarine, or butter at room temperatureMethod: Preheat the oven to 180oC/350oF/Gas Mark 4. Line a 12 section bun or muffin tray with paper cake cases.
-100 g caster sugar
-100 g self-raising flour
-1/2 teaspoon baking powder
-2 medium eggs
-100g butter, at room temperature
-225g icing sugar, plus a little extra sifted sugar to decorate
-50g strawberries, hulled, chopped plus 6 extra strawberries to decorate
Add the soft margarine, sugar, flour and baking powder to a food processor or mixing bowl then add the eggs and beat until smooth.
Spoon into the cake cases, level the tops with a round bladed knife then bake for 15-18 minutes until well risen and golden brown and the tops spring back when pressed with a fingertip.
Leave the cakes to cool a little in the tin, lift out and transfer to a wire rack to cool completely.
To decorate, beat the butter with half the icing sugar (no need to sift) in a food processor until smooth, add the remaining sugar and 50 g (2 oz) chopped strawberries and beat until smooth and the strawberries have coloured the buttercream pale pink.
Or if you don’t have a processor, make the buttercream in a bowl with a wooden spoon then mash the strawberries with a fork then mix in.
Cut a small circle from the top of each cake with a small knife then scoop out with a teaspoon. Pipe or spoon the strawberry buttercream into the centre of the cakes.
Cut 6 sponge tops in half then press into 6 of the cakes at angles to look like butterfly
wings. Decorate the remaining cakes with 6 halved strawberries pressed into the buttercream in the same way.
Dust lightly with sifted icing sugar and eat!