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Strawberry Cupcakes

Strawberry Cupcakes

Recipe Submitted By: bakingmad

We used freeze dried strawberries (or try cherries or raspberries too) to give these cupcakes a delicious natural flavour, but use Strawberry flavour icing sugar in the icing if liked and omit the strawberries from the cake recipe.

Preparation Time	20 minutes
Baking Time	25 minutes
Portions	12
Skill Level	Easy
Average Rating

Strawberry Cupcakes Ingredients

20 grams	freeze-dried strawberries (from healthysupplies.co.uk)
150 grams	Butter softened
150 grams	Unrefined Golden Caster Sugar (Billington's)
3	Free Range Eggs (Happy Eggs) beaten
150 grams	Self Raising Flour (Allinson Nature Friendly)
0.50 tsp	Baking Powder

Additional Ingredients

For the Icing:

400 grams	Icing Sugar (Silver Spoon Homegrown)
100 grams	Butter unsalted, softened
	Pink Food Colour (Silver Spoon Create)

Further Additional Ingredients

For the Decoration:

Silver Balls (Silver Spoon Create)

This recipe uses

How to make Strawberry Cupcakes

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Heat the oven to 180c, 160c fan, gas 4. Line a cup cake tin with 12 paper cupcake cases.
Crush the strawberries in a pestle and mortar until finely ground but not completely powdered.
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 the flour. Divide the mixture into the cupcake cases and bake for 20-25 minutes until golden and just firm to the touch. 
To make the icing, place the remaining strawberries in a mixing bowl with the icing sugar and softened butter, and mix with a little hot water, if needed, to make a smooth icing.
Pipe a swirl of buttercream on top of each cake and sprinkle with sugar baubles.