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Strawberry & Cream Cupcakes

by Bryony Harrison (follow)
I'm a freelance writer & poet; if you would like to read my poetry, please check out my book, 'Poems on the Page' from tinyurl.com/pgyyx76
Eggs (204)      Cupcakes (78)      Cream (58)      Strawberries (53)      Creme Fraiche (9)     


Cupcakes: those tasty morsels that don't make you feel guilty because they're only small. Ah, what bliss denial is. Did you know that cupcakes were originally named as such because they were baked in actual cups. The cups were usually made of earthen wear tea cups or clay pans. You could still use cups as the mould today if you like, but I'd stay clear of the china.

Strawberries and cream; how quintessentially British. There's nothing quite like a strawberry plopped in cream. Unless of course you put it in a cupcake. Each one is about 80 calories based on the brands I used.


Preparation Time: 15 minutes
Cooking Time: 20 minutes
Makes: 12 servings

Ingredients
3 large eggs
100g Xylitol Sweetener (or caster sugar if you prefer)
100g wholemeal flour
100g half fat creme fraiche
175g strawberries

Method
Pre-heat your oven to 180 ༠C/ 160 ༠C fan/350 ༠F/4 Gas.
Beat the eggs and sweetener/sugar together.
Fold in the flour and spoon the mixture into cupcake cases.
Take off the strawberry stalks and puree the strawberries in a food processor.
Use half the strawberries to spread ver the cup cakes.
Bake in the oven.
Whisk the creme fraiche with the remaining strawberry puree.
Allow the cupcakes to cool, then spread the strawberry cream on top.



Categories
#Strawberries
#Cream
#Creme Fraiche
#Cupcakes
#Eggs
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