Nutrition per portion
- for the cakes:
- 175g (6oz) unsalted butter, softened
- 175g (6oz) caster sugar
- 3 large free-range eggs, beaten
- 175g (6oz) self-raising flour, sifted
- 1tsp vanilla extract
- for the frosting:
- 400g (14oz) full-fat Philadelphia cheese
- 300g (10oz) icing sugar, sifted
- 250g (9oz) strawberries, blended to a purée
Preheat the oven to 180 C, 160 C fan, 350 F, gas 4 and line a 12-tin muffin tray with cupcake cases. Cream the butter and sugar together until light and fluffy, then gradually beat in the eggs, adding a little of the flour if the mixture looks like it’s about to split.
When the eggs have been incorporated, add the vanilla and fold in the flour. Divide the mixture between the cupcake cases and cook on the middle shelf of the oven for about 20 minutes, until they are risen and golden. Transfer to a wire rack and allow to cool.
Meanwhile, make the icing. Beat the cream cheese, icing sugar and strawberry purée together to form a shiny icing. Transfer to a piping bag and pipe in swirls on to the cooled cakes, then top each with a strawberry segment. Keep cool until you are ready to serve. These cakes should not be kept waiting longer than an hour. The cupcakes can be frozen un-iced for up to a month.