Fresh Strawberry Cupcakes

Strawberry Cupcakes:

1 and 1/4 cup (160g) Cake flour (if you don't have cake flour then measure the same amount of plain flour and minus two tablespoons and add two tablespoons of cornflour and mix well)

1 tsp Baking powder

A pinch bicarbonate of soda

A pinch of salt

2 Large eggs

3/4 cup (187 mls) Vegetable/sunflower oil

3/4 cup (95g) Sugar

1/4 cup (62 mls) Strawberry sauce/puree

1/4 cup (62 mls) Buttermilk

1/2 teaspoon Vanilla extract

1/2 tsp Strawberry extract (optional)

1-2 drops Pink food colouring (optional)

Strawberry Buttercream:

200g Butter (softened)

400g Icing Sugar (sifted)

2-4 tbsp Strawberry sauce/puree

Cupcakes Method:

  1. Fill a cupcake pan with cupcake cases and pre-heat your oven to 170C / Gas mark 3.
  2. Mix flour, baking powder, bicarbonate of soda and salt in a bowl.
  3. In a separate bowl add eggs, oil, sugar and vanilla and strawberry extracts and mix well until combined.
  4. In a separate bowl mix the buttermilk and strawberry sauce/puree (and food colouring if using).
  5. Add half the flour mix to the eggs mix and combine, then add half the strawberry, buttermilk mix until combined.
  6. Add the last of the flour and mix then add the last of the strawberry, buttermilk mix until combined. (this prevents lumps from forming in the batter)
  7. The cake batter will be quite runny (don't panic, this is normal!) Fill the cupcake cases with your cake batter about two thirds full. (try pouring the batter into a jug first to make it easier to pour into the cupcake cases)
  8. Bake for about 18 - 20 minutes until a toothpick inserted into the cake comes out clean.
  9. Allow to cool on a wire rack.
Buttercream Method:
  1. Combine the butter and icing sugar in an electric mixer and mix until light and fluffy.
  2. Add the strawberry sauce/puree and mix again until combined.
  3. Taste it to see if you want more strawberry flavour, if so just add a tablespoon at a time and mix.