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Strawberry cupcakes with basil & lime frosting

Strawberry cupcakes with basil & lime frosting

These strawberry cupcakes are ideal for dessert or as a tea-time treat


  • 225g caster sugar
  • 210g self-raising flour
  • 25g cornflour
  • 125g strawberries, crushed
  • 225g unsalted butter, soft
  • 4 large eggs

For the icing

  • 110g unsalted butter, soft
  • 60ml whole milk
  • 500g icing sugar, sifted
  • Zest of 2 limes
  • 12-15 basil leaves, chopped
  • 6 strawberries for garnish


  1. Preheat your oven to 180˚C/160˚C fan-assisted/gas mark 4. Line a 12-hole muffin tin with cases.
  2. Cream the butter and sugar in a large bowl with an electric hand-held mixer. Gradually beat in the eggs, then add the flours (you may need to add a spoonful of flour while adding the eggs to stop curdling). Add the crushed strawberries and mix to combine.
  3. Spoon the mixture into the cases, filling them about two-thirds full. Bake for about 25 minutes. Remove from the oven and allow to stand in the tins for 10 minutes before turning out onto wire racks.
  4. Once the cupcakes are cooled, make the butter icing. Beat the butter with the milk and icing sugar. Add the lime zest and chopped basil. Pipe onto the cupcakes and garnish with a strawberry half.

Recipe by Jody Spencer

Taste Buds chef: Jody Spencer

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The MayJune 2020 issue of Taste Buds is out now