Strawberry Cupcakes

  • Total Time

    45m
    • Prep Time

      20m
    • Bake Time

      25m
  • Serves

    12
  • Skill Level

    Easy
  • Dietary Needs

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

Method

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

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

  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.

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

  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.

  6. Pipe a swirl of icing on top of each cake and top with a strawberry.

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