Strawberry Cupcakes

Fun colours with real strawberries, these strawberry cupcakes will have you dreaming of summer days! Preparation time 35 mins plus cooling Baking time 18-20 mins Makes 12 For the cakes:

• 125g butter, softened
• 125g caster sugar
• 1 tsp vanilla extract
• 2 large eggs
• 125g self raising flour, sifted
• 2 tbsp milk
• Green gel food colouring
• 12 small/medium sized strawberries

For the frosting:

• 50g butter softened
• 100g full fat cream cheese
• 260g icing sugar, sifted
• 1/2 tsp vanilla extract
• Pink gel food colouring

For the coulis drizzle:

• 100g strawberries, washed, hulled and quartered
• 1 tbsp caster sugar
• A dash of lemon juice

For decoration:

• 12 strawberries

Method:

1. Preheat the oven to 170˚C/150˚C fan/gas mark 3 then line a 12 hole muffin tin with paper cases. For the cakes, cream the butter and sugar together in a large bowl until light and fluffy. Add the vanilla extract and eggs and beat until well combined. Add the flour and milk and gently mix until smooth.
2. Gently fold green gel food colouring into the cake batter a little at a time until you reach the desired shade. Divide the cake mixture equally between the cupcake cases and bake for 18-20 mins until firm to the touch and a skewer inserted in the centre come out clean. Transfer the cakes to a wire rack and allow to cool.
3. For the frosting, beat the butter and cream cheese together until smooth. Add the icing sugar and vanilla extract then beat thoroughly until fully combined and fluffy. Stir pink gel food colouring into the frosting a little at a time until you reach the desired shade. Fit a piping bag with a star nozzle, fill with the frosting then place in the fridge until you’re ready to decorate the cakes.
4. For the coulis drizzle, place the strawberries and sugar in a small saucepan over a low heat, stirring occasionally. Once the sugar has dissolved increase the heat to a gentle simmer then simmer for a few minutes until the strawberries are soft. Remove from the heat, add the lemon juice and stir well. Sieve the coulis into a bowl using a metal spoon to push as much of the mixture as you can through the sieve. Set aside to cool.
5. Once the cakes are cool, use a small sharp knife to cut a circular well from the centre of each cake and place a small/medium strawberry inside. Pipe a swirl of pink frosting on the top of each cake and when ready to serve decorate with a strawberry and a drizzle of coulis.

TIP: * The cakes and coulis can be stored in separate containers up to 2 days in the fridge. * To add to the lime colour of the cakes use lime essence in the cake batter instead of vanilla.