Imagine a cupcake inspired by the British afternoon tea staple; freshly baked scones filled with strawberry conserve and whipped cream. Amazing, yes? Well imagine no further! Below is our recipe for this indulgent cupcake treat. We’ve created a light vanilla pod infused cupcake filled with deliciously fruity home made strawberry preserve, swirled with vanilla pod buttercream and then finished with miniature home made scones brimming with strawberry preserve and vanilla sweetened whipped cream! Try our recipe below and be sure to nestle them atop a cake stand of sandwiches and pastries for a well earned treat!
Basic Vanilla Cupcake Recipe (Makes 12 Cupcakes)
4 free range eggs
226g self-raising flour
226g caster sugar
1 bourbon vanilla pod
Pre-heat your oven to Gas Mark 3/325F/170C.
Cream your butter in a mixer then add the caster sugar. Add in the flour along with half of the eggs for around one minute. Add the seeds from inside your vanilla pod. Once half of the eggs are combined add the remaining and mix for about 5 minutes.
Separate the batter into each cupcake case until 2/3 full and place on the top shelf. Bake for around 20/25 minutes.
Strawberry Preserve Recipe
150g chopped strawberries
1 lemon (juice of)
150g pectin sugar / jam sugar
In a saucepan add all of your ingredients and simmer in medium heat. Keep stirring for around 10 minutes or until thick in consistency. Pour into clean airtight jars and leave to cool before using!
Vanilla Whipped Cream Recipe
100ml double cream
6 drops of good vanilla extract
1 tablespoon of icing sugar
In a bowl whisk your double cream, icing sugar and vanilla extract together until it is thick and can stand in a lovely smooth peak! You can also save your arms the ache and prep this with a stand up mixer!
250g – 350g icing sugar
1 Vanilla Pod
Cut your butter into small cubes and cream your butter until soft. Gradually add icing sugar until a good consistency. Add the seeds from your vanilla Pod to taste.
Plain Scones Recipe
This recipe makes 8-12 normal sized scones (about the size of a jam jar lid) or 15-20 mini scones (approx. the same size as a 10 pence piece… or 25 cents if you are US bound).
225g self raising flour
pinch of salt
25g caster sugar
1 beaten egg to glaze
Plain or scalloped circle cutters
Pre-heat the oven to 220C/425F/Gas 7. Lightly grease a flat baking tray or line with baking paper.
Mix together the flour and salt in a bowl. Then run in the butter to make crumb like pieces. Add the sugar and then the milk. Gently mix together using your clean hands.
Pop your dough onto a flour dusted surface and lightly knead. Roll or pat to around 1 inch thick (to make mini sized scones). Use a 48mm cutter to cut either plain or scallop edged scones. Place around 2 inches apart on your baking tray.
Lightly brush the scones with the beaten egg mixture and bake for 12-15 minutes until golden.
Leave to cool and when ready slice in half and fill with your home made strawberry preserve and vanilla whipped cream! Nestle these on top of your cupcakes and watch everyone gobble them up happily!
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