Very strawberry cupcakes with strawberry frosting
There is nothing more satisfying than seeing a visually appealing dessert that tastes as good as it looks. With this strawberry cupcake recipe, the goal is to have a vibrant colour of cupcake that you want to devour, with the flavour matching the expectation. These cupcakes are fruity, light and so much fun!
MAKES 24
For the cupcakes
400g (14oz) cake flour
½ tsp bicarbonate of soda
1½ tsp baking powder
¼ tsp salt 225g (8oz) unsalted butter
350g (12oz) sugar
2 free-range eggs
4 free-range egg whites
165g (5¾oz) chopped fresh or frozen (thawed) strawberries, plus
130g (4½oz) diced fresh strawberries, divided
120ml (4fl oz) buttermilk 1 tsp vanilla extract red food colouring (optional)
For the frosting
115g (4oz) butter, softened
225g (8oz) cream cheese, at room temperature
420g (15oz) icing sugar
40g (1½oz) seedless strawberry jam
1 tsp vanilla extract
20g (¾oz) freeze-dried strawberries or
180g (6oz) fresh strawberries, chopped red food colouring
1 Preheat the oven to 175°C/Gas Mark 3½. Line 24 cupcake tins with cupcake liners.
2 For the cupcakes, in a large bowl, whisk together the cake flour, bicarb, baking powder and salt.
3
