As my last attempt of making cupcakes went so well this weekend I decided to make so more. This time I chose to ditch the chocolate.
So here is how I change the initial chocolate cupcakes recipe.
Ingredients for buttercream:
250g icing sugar
Handful of strawberries sliced
Ingredients for the cakes:
175g unsalted butter, softened
175g caster sugar
3 large free-range eggs
175g self-raising flour
1tsp vanilla extract
Preheat the oven at 180 C and start preparing the cakes composition.
Using an electric mixer mix the butter, sugar ,vanilla extract and flour.
Beat the eggs with a fork in a separate bowl.
Add the beaten eggs slowly into the bowl as you are mixing.
Using a large spoon place equal amounts of mixture into the 12 cupcake cases. Put the cupcakes into the oven and bake for 15 to 20 minutes.
Check on them after 15 minutes, they should be firm to touch.
(You can also test by popping a skewer into the middle of the cupcake, it should come out clean).
If not ready, leave them in for a further five minutes. Remove from the oven and leave to cool.
While the cakes are cooling prepare the buttercream.
Place the butter into a bowl and stir in the icing sugar using a wooden spoon. Then using an electric mixer whisk until fluffy and lighter in colour.
Add the strawberries and whisk until they are integrated.
If the cakes are cooled put the icing into a piping bag and decorate as your heart wishes.
You can also add slices of strawberries on top. It makes them prettier!