Basil and strawberry cupcakes
- 225g butter, softened
- 175g caster sugar
- 3 large eggs
- 175g self-raising flour
- 15 basil leaves, torn
- 100g strawberry conserve
- 50g icing sugar
- Few drops vanilla extract
- 180g Philadelphia Original Full Fat Soft Cheese
- 6 small strawberries, halved
Pre-heat the oven to 180C/160C Fan/Gas 4. Put 12 cupcake cases in a bun tin.
Beat 175g butter with the caster sugar until creamy. Beat in the eggs, one by one, adding a spoonful of flour with the last one.
Fold in the remaining flour and basil. Divide between the cases. Bake for 25 minutes or until the tops spring back when lightly pressed. Put on a wire rack to cool.
Use a 3cm cutter to cut a hole out of the top of each cake down to the centre. Put 1 rounded tsp of jam in each hole. Replace the sponge tops to seal.
Blend the icing sugar and vanilla with the rest of the butter. Stir in the cheese. Spread on the cakes. Top with the strawberries.