Strawberries 'n Cream Cupcakes

Recipe adapted from 500 Cupcakes & Muffins by Fergal Connolly

It was easy to pick this one out of the 500 because of the terrific photo on the book. This was the first time we experimented making our own self-raising flour and succeeded (Kind of?). We can't seem to find self-raising flour anywhere! Cupcakes are usually very easy to make if you have the right ingredients. And the recipe is very easy to tweak as well.

The yummy strawberries complemented the fluffiness of the whipped cream.

And the strawberry jam glaze gave it just the right kick of additional sweetness.

Jason noticed a semi-bitter aftertaste to the cupcake whenever we substitute the self-raising flour with a regular flour and baking soda mixture. Fortunately, the enticing aroma of vanilla in the cupcake, the just-right fluffy sweetness of the whipped cream icing, and the fresh fruity sourness of the strawberries gave life to this simple dessert, making it an enjoyable yet easy-to-make snack. Plus the cupcake is absolute eye candy, perfect for impressing house guests and visitors!

Just a note: if you don't like your cupcake smothered with too much icing, you can halve the amount of whipped cream indicated on the recipe. That way it'll be just right for the cupcakes produced. The book says one recipe makes a dozen and a half cupcakes, but we made kind of small-sized ones and we managed to produce 2 dozens.