- 20 min
- 20 min
- Makes 10
|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|
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.