Strawberry cupcakes
Beautiful vanilla cupakes topped with vibrant pink icing and fresh strawberries picked from your allotment.
Ingredients
- 120 g butter melted
- 2 eggs
- 180 g self-raising flour
- 100 g Greek yoghurt
- 100 g strawberries finely chopped
- 115 g caster sugar
- 150 g butter softened
- pink food colouring
- 2 tbsp milk
- 300 g icing sugar
- 6 strawberries halved
- 1 tsp vanilla extract
Instructions
- Pre-heat the oven to 180C/160C fan. Line a muffin tin/s with cupcake cases. Combine the flour and sugar together in a bowl and mix. Whisk together the eggs, yogurt and butter in a jug. Gradually add the jug mixture to the flower mixture, while mixing, to create a smooth batter. Carefully fold in the chopped strawberries.
- Divide the batter between the cupcake cases so they are about 3/4 full. Bake for 25-30 mins, or until golden. Use a knife or skewer to poke through to the middle of the cake to make sure it is cooked through. If the knife/skewer comes out slighty wet, put the cakes back in the oven for a minute or two and then check the middle again. Once cooked, put to the side and leave to cool.
- While the cakes cool, mix the sugar and butter together until smooth. Now add the milk, vanilla and food colouring and beat until the icing takes on a pale pink colouration. Transfer the icing into a star nozzled piping bag, then evenly pipe swirls onto the cooled cupcakes. Finish off the cupcakes by adding a a strawberry half or small strawberry to the top. Eat and enjoy or store in an airtight container to enjoy later on.
Nutrition
Calories: 387kcal
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