Nutrition and extra info
Nutrition: Per serving
Ingredients
Egg
egg
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
Butter
butt-err
Butter is a dairy product made from separating whole milk or cream into fat and…
Strawberry
straw-bare-ee
Once available in Britain for just a brief period during the summer, strawberries are now a year…
For the icing
Butter
butt-err
Butter is a dairy product made from separating whole milk or cream into fat and…
Milk
mill-k
One of the most widely used ingredients, milk is often referred to as a ‘complete’ food…
Strawberry
straw-bare-ee
Once available in Britain for just a brief period during the summer, strawberries are now a year…
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.
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