- The Sponge
- 150 g strawberries, sliced in half
- 25 tsp salt
- 60 ml milk
- 115 g unsalted butter
- 180 g self raising flour
- 200 g sugar
- 1 large egg
- 2 large egg whites
- 1 tsp vanilla extract
For the Frosting:
- 3 tbsp fresh strawberry puree
- 250 g unsalted butter
- 450 g powdered sugar
- 1 tsp vanilla extract
Method Making Sponge
Preheat oven to 180°C. Place 12 cupcake liners in a oven-proof pan and set aside.
In a medium bowl, combine flour, baking powder and salt and set aside.
Process strawberries in a blender until pureed.
Pour 1/3 of the pureed strawberries into a measuring cup and set aside. Add rest of strawberry puree to a small bowl and set aside to use later for the frosting.
Cream butter with an electric mixer until fluffy. Gradually add sugar and continue to mix until well blended. Slowly add one egg and egg whites vanilla extract and mix until lightly blended.
Mix together milk and another third of the strawberry puree. Now mix together both mixtures by alternating flour and milk mixture to mixing bowl – ending with flour.
Now fill prepared muffin cups with the strawberry batter. Bake for about 20 to 25 minutes.
Make sure to cool cupcakes completely before adding the frosting.
Making the Strawberry Frosting:
Put 250g butter and salt in a bowl and mix with an electric mixer with bowl until fluffy. Reduce spee d and add powdered sugar and blend well. Add vanilla extract and the rest of the strawberry puree and blend well.
I thought this was a good recipe because June is the start of fruit picking at garsons and also cup cakes are very fashionable at the20moment
