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  1. Heat the oven to 180°C/160°C fan/gas mark 4. Line 2 x 6-hole muffin trays with paper cases
  2. Using the back of a fork, break up 225g strawberries to a rough consistency
  3. Beat 200g softened unsalted butter and 200g caster sugar using an electric whisk,
  4. Add 3 large beaten eggs, a third at a time, and mix until fully incorporated
  5. Add 1 tsp vanilla extract and mix
  6. In a separate bowl, mix 200g self-raising flour, 1 tsp baking powder and ¼ tsp salt
  7. Fold into the wet ingredients, a third at a time
  8. Fold in the strawberries
  9. Divide the mixture evenly among the muffin cases
  10. Bake for 25-30 minutes or until a skewer inserted the centre comes out clean
  11. Remove from the oven and cool in the trays for 10 minutes
  12. Transfer to a wire rack to cool completely
  13. Meanwhile, prepare the frosting. Beat 125g softened unsalted butter until smooth
  14. Add 100g of icing sugar, and beat until smooth and creamy
  15. Repeat with another 100g of icing sugar
  16. Add 40ml coconut cream and ½ tsp vanilla extract
  17. Beat until light and fluffy
  18. Pipe the frosting onto the cooled cupcakes
  19. Top each cupcake with half a strawberry
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