Strawberry cupcakes

Ingredients

Recipe makes 2 dozen cupcakes

230 grams butter, softened
2¼ cups Sugar
3¼ SR Flour
1 tablespoon baking powder
1 teaspoon Salt
4 medium eggs
1 cup Milk
1½ teaspoons Vanilla extract
2 cups Strawberries, chopped

For the icing

4 medium Egg whites
2 cups Sugar
350 grams Butter, softened
1½ cups Strawberries, finely chopped
Extra Strawberries, havled, for garnish

Method

Pre-heat your oven to 180°C (350°F). Line muffin pans with paper cups.

In a large bowl, mix all of the ingredients together, except for the strawberries. Mix really well, then fold in the strawberries until evenly distributed. Spoon this mixture into the paper cups until each is 2/3 full. Bake in the oven until a toothpick comes out clean; about 20 minutes.

Meanwhile, beat all of the ingredients for the icing together, excepting any strawberries you’ve reserved for the garnish. Beat until the icing becomes quite thick and peaks start to form.

When the cupcakes come out of the oven, allow them to cool slightly before icing and garnishing.

Recipe by Liz Scully of Not Got Much In.
Please visit Liz at www.notgotmuchin.com