Recipe (Makes 7)
113g (4 ounces) margarine/butter
113g caster sugar
113g self raising flour
200ml double cream
2 large meringue nests
Preheat the oven to 160c. First, whisk the cream until it's nice and thick so you can pipe it on the cupcakes later. Then put it back in the fridge until you need it.
Whisk together the margarine and sugar, and then add the eggs and whisk again until it's mixed thoroughly.
Add the flour and slowly fold it into the mixture.
I chopped up about 3-4 large strawberries into small pieces and put them into the mixture. You don't have to do this if you don't want to (they do go a bit mushy but still nice). You could leave them out or you could go with adding jam to the cupcakes when they're cooked & cooled instead.
Add to cupcake cases and cook for about 20-25 minutes.
Add the cream to a piping bag, with whatever nozzle you choose (or just spread it on!) I used a closed star tip. Pipe round in a swirl.
Chop up the rest of the strawberries and place them randomly over the cream, and then crush up some meringue nests and sprinkle over the cupcake. (I was lazy and used shop brought meringue seeing as I was only making a few cupcakes, but you can always make your own). Hope you enjoy these as much as I did!