Strawberry cupcakes

Nutrition and extra info

  • Vegetarian
  • Nutrition: Per serving

  • kcal387
  • fat20g
  • saturates12g
  • carbs47g
  • sugars36g
  • fibre1g
  • protein3g
  • salt0.59g
  • Ingredients
  • Method
  • Ingredients

  • 175g self-raising flour
  • 115g caster sugar
  • 2 eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 100g Greek yogurt
  • 115g butter, melted and cooled slightly

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 100g strawberries, hulled and finely chopped

    Strawberry

    straw-bare-ee

    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • For the icing

  • 300g icing sugar, sifted
  • 150g butter, softened

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a ‘complete’ food…

  • 1 tsp vanilla extract
  • few drops of pink food colouring
  • 6 strawberries, halved, or 12 small whole strawberries

    Strawberry

    straw-bare-ee

    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • Method

    1. 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. 

    2. 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. 

    3. 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. 

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