Strawberry cupcakes - recipe

Strawberry cupcakes

  • Prepare

  • Serves

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For the cupcakes

For the icing

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  1. 1

    Heat the oven to 180°C (fan 160°C, gas mark 4). Line a cupcake tin with 12 paper cupcake cases.

  2. 2

    Crush  the strawberries in a pestle and mortar until finely ground but not completely powdered.

    For this step you'll need:

    • 20g Strawberries (dried)
  3. 3

    Cream the butter and sugar in a mixing bowl until smooth, light and creamy. Gradually beat in the eggs until the mixture is smooth. Add 15g of the strawberries and all of the flour.

    For this step you'll need:

    • 150g Butter (unsalted) softened
    • 150g Unrefined golden caster sugar
    • 3 Egg(s) (free range) whole, beaten
    • 15g Strawberries (dried)
    • 150g Self-raising white flour
  4. 4

    Divide the mixture into the cupcake cases and bake for 20-25 minutes until golden and just firm to the touch.

  5. 5

    To make the icing, place the remaining strawberries in a mixing bowl with the icing sugar, softened butter and a small drop of pink food colouring. Mix with a little hot water, if needed, to make a smooth icing.

    For this step you'll need:

    • 400g Icing sugar
    • 100g Butter (unsalted) softened
    • Pink food colouring
  6. 6

    Pipe a swirl of icing on top of each cake and sprinkle with sugar baubles.

    For this step you'll need:

    • Silver balls

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