Recipe of the Week - Strawberries & Cream Jubilee Cupcakes

These cupcakes are heavenly, they are actually The Hummingbird's strawberry cheesecakes cupcakes. You can use any fruit, I used raspberries once which were really yummy. Anything with cream cheese frosting is a winner to me (it is the same as my carrot cake recipe see here). The cupcake cases and stand are from Sainsbury's awesome new homemaking range, and the Jubilee cake toppers are from Ocado.

Ingredients
120g plain flour
140g caster sugar
1 1/2 tsp baking powder
a pinch of salt
40g unsalted butter
120ml whole milk
1/2 tsp vanilla extract
1 egg
6 large strawberries chopped into pieces
200g digestive biscuits, finely crushed
12 whole tray lined with paper cases
300g icing sugar
50g unsalted butter
125g cream cheese

Method
Preheat the oven to 170c. In an electric mixer beat together the flour, sugar, baking powder, salt and soft butter until everything is combined. Gradually add the vanilla and milk until combined, then add the egg and beat for a few minute until combined.
Divide the chopped strawberries into the cupcake cases and divide the cake mixture between them. Bake in the oven for 20-25 minutes until light golden brown. Cool on a rack.
Mix together the icing sugar, butter and cream cheese for the frosting and when the cupcakes are cooled pipe on top. Sprinkle with the crushed digestives and any other toppers you fancy.