- Strawberry Cupcakes.jpg (81.51 KiB) Viewed 6 times
Takes: 50 minutes (plus cooling time)
Serves: 12 (makes)
No nutritional information available.
Ingredients
- 175g self raising flour
- 120g caster sugar
- 2 eggs
- 100g soured cream or plain Greek-style yogurt
- 120g butter, melted
- 60g strawberry compote or conserve
For the buttercream:
- 200g butter, softened
- 400g icing sugar
- 1 - 2 tbsp milk
- 1 - 2 drops pink food colouring gel
Method
1. Preheat oven to 180°C/Fan 160°C/Gas Mark 4. Line a 12-hole muffin tin with cupcake paper cases.
2. Combine the flour and sugar in a bowl. Whisk the eggs, the soured cream and butter together in a large bowl or jug. Pour the wet ingredients into the dry and whisk until smooth.
3. Divide the mixture between the paper cases. Bake for 25 - 30 minutes or a skewer inserted in the middle comes out clean. Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
4. Meanwhile, for the buttercream, using an electric mixer, beat the butter in a bowl for 5 minutes until light and fluffy. Add the icing sugar, in three batches, beating well between each. Add the milk and beat for 3 - 4 minutes until fluffy. Add the food colouring gel and beat until pale pink.
5. Use a small sharp knife to remove a small hole in the centre of each cupcake. Fill with the compote or conserve.
6. Spoon the buttercream into a piping bag fitted with a fluted nozzle and pipe onto the cupcakes. Decorate with fresh strawberries, raspberries and a drizzle of compote, and dust with freeze-dried strawberries, if liked. Serve.