These strawberry cupcakes are ideal for dessert or as a tea-time treat
225g caster sugar
210g self-raising flour
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
Preheat your oven to 180˚C/160˚C fan-assisted/gas mark 4. Line a 12-hole muffin tin with cases.
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.
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.
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.
Taste Buds is published by We Make Magazines, a family-owned Devon company. Taste Buds is produced using Devon-based writers, chefs, photographers and sales team. It is printed on environmentally friendly paper. Just like the food we write about, Taste Buds is lovingly made using the finest local ingredients!