Ingredients
100g unsalted butter
softened
½ cup sugar
1 vanilla essence
2 large free-range eggs
1½ cups flour
1 baking powder
½ cup milk
2 cups strawberries
fresh or frozen and thawed, pureed
3 cups icing sugar mixture
For strawberry icing
150g butter
softened, for strawberry icing
¼ cup pureed strawberries
from the pureed strawberries above, for strawberry icing
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 12-hole muffin tin
- 1 cupcake papers
- 1 bowl
- 1 mixing bowl
- 1 mixer
- 1 wire rack
- 1 butter knife
Instructions
- Preheat oven to 180°C. Line a 12-hole muffin tin with cupcake papers and set aside.
- Sift together flour and baking powder in a bowl.
- In a mixing bowl, beat butter and sugar until creamy then stir in vanilla. Add one egg and beat for one minute, then add the second egg and beat in again for another minute.
- Add flour mixture and stir until combined. Add milk, then strawberries (reserve ¼ cup of the puree for the icing) and beat until all combined.
- Fill cupcake papers 3/4 full and bake for 13-15 minutes. Stick a butter knife into a cupcake. If it comes out clean, the cupcakes are ready. Remove and cool on a wire rack.
- To make icing, beat the softened butter, icing sugar and remaining strawberry puree very well on high until combined and a good creamy texture for icing.
- Place a little dollop of icing in the center of each cupcake and top with a small whole strawberry.
Notes
Tip
These are divine with fresh and frozen berries. If you’re using frozen strawberries, make sure they are completely thawed – you may need to add more icing mixture if using frozen berries as they do hold more water than the fresh ones.
Tip
Whether you’re using fresh or frozen berries for the icing, be prepared to alter the amount of icing sugar you need to get the icing to the perfect texture.
