Plus cream & strawberries for the filling.
Pre-heat your oven to 180 degrees celsius, and line 10 holes of a 12 hole muffin tray with cupcake wrappers.
Beat the 3 eggs for approximately 5 minutes or until they are light and fluffy. (Try not to overbeat them..)
Sift the flours once more, this time into the egg mixture.
Gently fold in the flour. Again, try not to overmix!
Pour approximately 1/4 cup of mixture into the prepared tray, and place in the over for 20-25 minutes.
Once they are cooked, place them immediately on a wire rack to cool.
Once cooled, whip up some cream (I used about 1/2 cup) and cut up some strawberries (probably about half a strawberry per cake) you could also put jam, but I didn’t have any!
Take the wrapper off the cupcake, and cut the cupcake in half. Place a heaped teaspoon of cream on the bottom of the cupcake, and then some cut up strawberry ontop of that.
Replace ‘lid’ of cake.