Strawberry cupcakes

Treat family and friends to these beautiful strawberry cupcakes. They’re made with fresh strawberry pieces in the sponge, and a vibrant pink buttercream icing

Prep:20 mins
Cook:30 mins

Easy

Nutrition per serving

kcal 387
fat 20g
saturates 12g
carbs 47g
sugars 36g
fibre 1g
protein 3g
salt 0.59g

Ingredients

175g self-raising flour
115g caster sugar
2 eggs
100g Greek yogurt
115g butter, melted and cooled slightly
100g strawberries, hulled and finely chopped
300g icing sugar, sifted
150g butter, softened
2 tbsp milk
1 tsp vanilla extract
few drops of pink food colouring
6 strawberries, halved, or 12 small whole strawberries

Method

Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake cases. Mix the flour and sugar together in a large bowl. In a large jug, whisk together the eggs, yogurt and melted butter. Gradually mix the wet ingredients into the dry until you have a smooth batter, then fold in the strawberries.
Fill the prepared cases so they are about three-fourths full. Bake for 25-30 mins, or until golden and a skewer inserted into the middles comes out clean. Leave to cool.
Meanwhile, make the icing. Beat the sugar and butter together until smooth and pale, then add the milk, vanilla and a little pink food colouring and beat until the icing is an even pale pink shade. Spoon the icing into a piping bag fitted with a star nozzle, then pipe in swirls onto the cooled cupcakes. Decorate each with a strawberry half or small strawberry, then serve.