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Strawberry cupcake

Strawberry cupcakes

Thompson & Morgan
Beautiful vanilla cupakes topped with vibrant pink icing and fresh strawberries picked from your allotment.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dessert
Servings 12 cupcakes
Calories 387 kcal

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
Keyword cupcake, strawberries, strawberry, vanilla
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