Strawberry Bliss Cupcakes

Method

• step 1

  Pre-heat the oven to 180 (160 if Fan Assisted) Put paper cases into a 12-hole cupcake tin.

• step 2

  Cream the Butter and Sugar together until pale in colour, light and fluffy mixture. Slowly incorporate the Eggs, Milk and Vanilla Extract.

• step 3

  Lightly fold in the sifted flour and Strawberry Chunks, making figure eight movements to keep as much air in the mixture as possible.

• step 4

  Spoon Evenly into the paper cases. Bake in the pre-heated oven for 20-25 minutes or until the cakes are well risen and golden brown. Lift the cakes in their cases onto a wire cooling rack. Allow to cool fully before decorating with frosting.

• step 5

  To make the frosting: Wash strawberries; hull and slice. Put the sliced strawberries in a bowl; sprinkle with the granulated sugar and toss well. Cover and refrigerate for at least 2 hours or overnight.

• step 6

  Drain excess juices from strawberries. Crush or mash the strawberries.

• step 7

  Beat butter until smooth, add 225g Icing Sugar and the crushed strawberries. Cream Butter, Strawberries and Icing until until frosting is light and fluffy.

• step 8

  Add up to 25g of Icing Sugar as needed, until the frosting is a nice piping consistency.