STRAWBERRY CUPCAKES RECIPE - BBC GOOD FOOD
Treat family and friends to these beautiful strawberry cupcakes. They're made with fresh strawberry pieces in the sponge, and a vibrant pink buttercream icing
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield Makes 12
Number Of Ingredients 12
Steps:
- Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake cases. Mix the flour and sugar together in a large bowl. In a large jug, whisk together the eggs, yogurt and melted butter. Gradually mix the wet ingredients into the dry until you have a smooth batter, then fold in the strawberries.
- Fill the prepared cases so they are about three-fourths full. Bake for 25-30 mins, or until golden and a skewer inserted into the middles comes out clean. Leave to cool.
- Meanwhile, make the icing. Beat the sugar and butter together until smooth and pale, then add the milk, vanilla and a little pink food colouring and beat until the icing is an even pale pink shade. Spoon the icing into a piping bag fitted with a star nozzle, then pipe in swirls onto the cooled cupcakes. Decorate each with a strawberry half or small strawberry, then serve.
Nutrition Facts : Calories 387 calories, FatContent 20 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 47 grams carbohydrates, SugarContent 36 grams sugar, FiberContent 1 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.59 milligram of sodium
CUPCAKE RECIPE - BBC GOOD FOOD
Bake these easy vanilla cupcakes in just 35 minutes. Perfect for birthdays, picnics or whenever you fancy a sweet treat, they're sure to be a crowd-pleaser
Provided by Sophie Godwin – Cookery writer
Categories Dessert
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cases.
- Using an electric whisk beat 110g softened butter and 110g golden caster sugar together until pale and fluffy then whisk in 2 large eggs, one at a time, scraping down the sides of the bowl after each addition.
- Add ½ tsp vanilla extract, 110g self-raising flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases.
- Bake for 15 mins until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.
- To make the buttercream, whisk 150g softened butter until super soft then add 300g icing sugar, 1 tsp vanilla extract and a pinch of salt.
- Whisk together until smooth (start off slowly to avoid an icing sugar cloud) then beat in 3 tbsp milk.
- If wanting to colour, stir in the food colouring now. Spoon or pipe onto the cooled cupcakes.
Nutrition Facts : Calories 350 calories, FatContent 19 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 41 grams carbohydrates, SugarContent 34 grams sugar, FiberContent 0.4 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.6 milligram of sodium
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