Strawberries and Cream Fairy Cakes

Source: A Bowl of Mush

Strawberries and Cream Fairy Cakes
Makes 24

Vanilla Cupcakes
adapted from Magnolia Bakery's Vanilla Cupcakes)

1 1/2 cups self-raising flour
1 1/4 cups all-purpose flour
1 cup unsalted butter (softened)
2 cups sugar
4 large eggs (room temp)
1 cup milk
1 teaspoon vanilla extract

Cream filling:

1 cup heavy whipping cream
1/4 cup confectioners sugar
1/4 teaspoon vanilla extract
1/2 cup chopped strawberries
* confectioners sugar and strawberries for decorating.

Preheat oven to 350F. Line 2 12 cup muffin tins with paper cases.

In a large bowl, cream together the butter, sugar and vanilla extract with an electric whisk/mixer. Then add the eggs and whisk in well.
Sift the flour into the bowl and fold the mixture together slowly pouring the milk until everything is combined well.

Spoon the mixture into each paper case about 3/4 full. Bake at 350F for 20-25 minutes.

Allow the cupcakes to cool completely on a wrap before you begin the next step.

In a large bowl whisk the heavy cream and vanilla until it reaches stiff peaks. Then add the confectioners sugar and chopped strawberries and whisk a little more until well combined. Cut a circle out with a knife in the middle of each cupcake and then spoon the center out.

Fill the hole with a heaped dollop of whipped cream.
Cut the cut-out circle of cake in half and place as wings on top of the whipped cream with the rounder edges on the outside.