Strawberry Cupcakes
- Prep time:
- 20 min
- Cook time:
- 25 min
- Serves:
- Makes approx 12
Ingredients
120g sugar
55g unsalted butter
1 large egg, at room temperature
180ml natural yogurt
1 tsp. vanilla extract
170g self-raising flour
1 1/2 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
1/2 cup fresh strawberries, diced
Frosting
60g butter, softened
60g mascarpone cheese, softened
200g icing sugar, sifted
1 tsp vanilla extract
Fresh strawberries to garnish
Method
1. Preheat oven to 180°C/Gas Mark 4. Line a 12-hole muffin tin with cupcake cases.
2. Sift the flour with the baking powder, baking soda and salt and set aside.
3. Cream the sugar and butter until light and fluffy. Add the egg, yogurt and vanilla, blending until smooth.
Add the flour, then fold in the strawberries.
4. Spoon the mixture into the cupcake cases and bake for 20-25 minutes or until a cocktail stick inserted into one of the cakes comes out clean.
5. To make the frosting, cream together the butter and mascarpone cheese until creamy. Gradually add the icing sugar and cream until smooth, finally add the vanilla.
6. Frost the cupcakes with a palette knife or piping bag with the nozzle of your choice attached. Garnish with fresh strawberries.