Calling all children, this one is for you! Enjoy baking these delicious strawberry cupcakes for the whole family to enjoy. What better way to enjoy your British strawberries then by adding them into these sweet cupcakes topped with pink fluffy icing, more British strawberries and lots of sprinkles. Have lots of fun!
Ready in: 50 minutes
175g self-raising flour
115g caster sugar
100g Greek yogurt
115g butter, melted and cooled slightly
100g strawberries, hulled and finely chopped
For the icing
300g icing sugar, sifted
150g butter, softened
1tsp vanilla extract
Pink food colouring
6 strawberries, halved or 12 small whole strawberries
Pre-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, yoghurt, 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 and sprinkles then serve.
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