Strawberry cupcakes

Strawberry cupcakes

By
From
Fast Cooking
Makes
12
Photographer
Tara Fisher

Cupcakes are absolutely everywhere in America, and have become pretty common elsewhere too, especially with young people. It’s always a popular dessert for anyone with a sweet tooth. This is the British way of making them, which I prefer to the American method of using corn oil and corn syrup. Butter tastes much better.

Ingredients

Quantity Ingredient
200g soft butter
200g caster sugar
4 eggs
200g self-raising flour, sifted

For the icing

Quantity Ingredient
200g soft butter
300g icing sugar, sifted
100g strawberry puree
sprinkles, to decorate

Method

  1. Preheat the oven to 180°C. Place 12 paper cases in a muffin tin.
  2. Beat the butter and sugar until white and fluffy, then beat in the eggs one at a time. Fold in the flour, then divide the mixture between the paper cases.
  3. Bake the cupcakes for 10–12 minutes, then leave to cool on a wire rack.
  4. Meanwhile, to make the icing, whisk together the butter, icing sugar and strawberry purée.
  5. Once cooled slightly, spread the cupcakes with the strawberry icing and decorate with the sprinkles.
Tags:
James Martin
Saturday Kitchen
quick meals
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