Summer Strawberry Cupcakes

To me, these cupcakes are the essence of Summer. They are best made with perfectly ripe, freshly picked strawberries and are always a crowd favourite.

The Recipe

Prep Time: 20 Minutes + Cooling          Cook Time: 15 Minutes          Makes: 12 Cupcakes

Ingredients

• 250g Small strawberries
• 225g Self-Raising Flour
• 100g Caster Sugar
• 125ml Milk
• 2 Eggs
• 1 Tsp Vanilla Extract
• 100g Butter, melted and cooled

Frosting

• 125b Butter, at room temperature
• 230g Icing Sugar Mixture
• 1 Tbsp Milk

Method

1. Preheat oven to 200C/180C fan forced and line a 12-whole muffin pan with paper liners. Reserve 6 strawberries and cut the rest into small pieces.
2. Combine the flour and sugar in a large bowl. Whisk the milk, eggs and vanilla in a jug until combined. Add this mixture along with the butter to the dry ingredients and whisk to combine. Fold in the chopped strawberries. Divide the batter among the prepared pans. Bake for 12-15 minutes or until a skewer inserted comes out clean. Cool completely.
3. Use and electric mixer to beat butter in a bowl until light a creamy. Gradually add in the icing sugar and milk until combined.
4. Finely chop the reserved strawberries. Frost the cupcakes as desired and top with chopped strawberries.