Strawberries 'n' Cream Cupcakes

For the cupcakes:
1 cup (2 sticks) sweet butter, softened
1 cup superfine sugar
2 cups self-rising flour
4 eggs
1 tsp. vanilla extract

For the topping:

1 cup heavy cream
4 tbsp. confectioners' sugar sifted
1 tsp. vanilla extract
4 cups sliced strawberries
4 tbsp. strawberry jell-o
1 tbsp. water


Preheat the oven to 350 degrees. Put 18 paper cups in muffin pans. Combine all the cupcake ingredients in a medium bowl mix with an electric mixer until smooth and pale for about 2 to 3 minutes.


Spoon the batter into the cups. Bake for 20 minutes. Remove the pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. For the topping, whisk the cream, confectioners' sugar, and vanilla in a small bowl until soft peaks form. spoon onto the cupcakes and place the sliced strawberries on top. In a small sauce pan heat the jell-o and water until melted. Brush the mixture on top of the strawberries. Chill until ready to serve.