Strawberry Cupcakes
About out Strawberry Cupcakes recipe
Follow six easy steps and in 45 minutes you'll have 12 delicious strawberry cupcakes to share with friends and family.
Give your strawberry cupcakes a delicious natural flavour with freeze dried strawberries, or you could use strawberry flavour in the icing if liked and omit the strawberries from the cake recipe
Fancy a bit of a challenge? Give our strawberry custard tarts a try.
Method
Step 1
Heat the oven to 180°C (fan 160°C, gas mark 4). Line a cupcake tin with 12 paper cupcake cases.
Step 2
Crush the strawberries in a pestle and mortar until finely ground but not completely powdered.
Step 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.
Step 4
Divide the mixture into the cupcake cases and bake for 20-25 minutes until golden and just firm to the touch.
Step 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.
Step 6
Pipe a swirl of icing on top of each cake and top with a strawberry.
Ingredients
For the cupcakes
- 20gStrawberries (dried)
- 150gButter (unsalted) (softened)
- 150gBillington's Unrefined Golden Caster Sugar
- 3Egg(s) (free range) (whole, beaten)
- 150gAllinson's Self Raising Flour
- 0.5 tspBaking powder
For the icing
- 400gSilver Spoon Icing Sugar
- 100gButter (unsalted) (softened)
- Pink food colouring gel
- Strawberries (to decorate)
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