Strawberry Cupcake recipe

Ingredients:

250g small strawberries
1 1/2 cups self-raising flour
1/2 cup caster sugar
1/2 cup milk
2 eggs
1 teaspoon vanilla extract
100g butter, melted, cooled

Frosting:
125g butter, softened
1 1/2 cups icing sugar mixture
1 tablespoon milk


Method:

1. Preheat oven to 200°C/180°C. 
2. Line a muffin pan with paper cases. 
3. Reserve 6 strawberries. Place remaining strawberries in a mixer. Make a smooth paste/puree.
4. Place flour and sugar in a bowl. Stir to combine. 
5. Whisk milk, eggs and vanilla together. Add butter and milk mixture to it. Stir to combine. 
6. Fold strawberry puree through mixture. Divide mixture between paper cases.
7. Bake for 12 to 15 minutes. Insert a skewer into the center of 1 cake and see if it comes out clean. Let it cool for some time.

For the frosting:

1. Using an electric mixer, beat butter in a bowl until pale and fluffy. Gradually add icing sugar mixture and milk, beating constantly until combined.
2. Spread cupcakes with frosting. Top with diced strawberries. Serve and enjoy.