Prep time:

20 min

Cook time:

25 min

Serves:

Makes approx 12

Ingredients

For the cupcakes:

110g self raising flour
110g caster sugar
110g butter or margarine
1tsp baking powder
2 large eggs
1tsp vanilla extract

For the icing:

120g unsalted butter (softened)
200g icing sugar
1tsp vanilla

For the topping:

Crushed meringue pieces
Strawberries
Strawberry sauce

Method

1. Preheat oven to 180°C/Gas Mark 4 and line a 12-hole muffin tin with cake cases.
2. Put all of the ingredients into a large bowl and mix on a slow speed until no lumps of fat remain. Turn to a high speed and beat well until the batter is light and fluffy (approx 1 minute). You can use a handheld mixer or a freestanding mixer with the paddle attachment.
3. Put equal amounts of batter into the cake cases and bake in the preheated oven until golden and springy to the touch. Cool the cupcakes on a wire rack prior to decorating.
4. For the icing, mix the butter, icing sugar and vanilla together on a slow speed in a freestanding mixer with the paddle attachment or a hand mixer with the beater attachments. When incorporated beat at a high speed for 3 minutes.
5. Add a dollop of icing to the top of each cupcake then cover with crushed meringue pieces. Then add some strawberry sauce and a few fresh strawberry pieces to finish it off.

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