-
- Prep
- 20 min
-
- Total
- 20 min
-
- Serving
- Makes 10
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Ingredients
| 1 2/3 cups plain flour |
| 1 tsp baking powder |
| 125g Devondale Unsalted Butter, at room temperature |
| 3/4 cup caster sugar |
| 1 tsp vanilla extract |
| 2 eggs, beaten |
| 100ml Devondale Skim Long Life Milk |
| 125mL Devondale Long Life Thickened Cream, whipped, to serve |
| strawberry jam, to serve |
| icing sugar, to serve |
Directions
- Preheat oven to 180°C. Line a 12-hole muffin tin with cupcake cases.
- Sift the flour and baking powder into a large mixing bowl. Add the butter, sugar, vanilla essence and eggs, and beat with an electric beater on a low speed for 2 minutes, or until combined. Stir in the milk.
- Spoon the mixture evenly into the cupcake cases and bake for 15-20 minutes, or until golden and firm to the touch. Remove the cakes from the tin and cool on a wire rack.
- To serve, slice off the top of each cake, then cut each top in half. Spoon a little strawberry jam onto the top of each cake, covered with a tablespoon of whipped cream and press in the wings Dust with icing sugar to serve.
