Strawberry Cupcakes

I have a terrible habit of enthusiastically offering to do all sorts of things well ahead of time and then finding myself flapping around at the last minute because I've got too much to do.  I promised to make cupcakes for a family party the other day but then had a hectic week in work, lots of orders for Bluefinch Boutique and a hundred and one other things cropping up so had a last minute dash to the supermarket the morning of the party looking for inspiration.  I wanted something quick, easy, light and summery so when I spotted some lovely, Scottish strawberries, my dilemma was solved.

These strawberry cupcakes are super quick and easy to make.  They're lovely and light and although the frosting is sweet, it's not too heavy as you whip it to a fluffy consistency.  You could substitute pureed fresh strawberries for the jam in the frosting but I like to use seedless jam so it's nice and smooth.  I just use a basic cake mix with a touch of vanilla which goes perfectly with the strawberry frosting.  

Recipe (makes 12)

250g butter
250g caster sugar
250g self-raising flour
Pinch of salt

2 medium free range eggs
2 tbsp milk
1 tsp vanilla extract

Frosting

200g butter

500g icing sugar

90g seedless strawberry jam 

Fresh strawberries 

1. Pre-heat the oven to 190°C/Gas Mark 5. 

2. Beat the butter in a large mixing bowl until smooth. Add the sugar, flour, salt, eggs and milk and whisk until the mixture is smooth. 

3. Place the cake cases into a muffin tin and divide the mixture evenly into the cases.

4. Bake for approx 20 minutes or until cakes are a light golden brown colour.  Remove cakes from the tin and transfer to a wire cooling rack.

For the frosting:

1. Whisk the butter and jam together until smooth and well combined. 

2. Add the icing sugar gradually, whisking to combine each time before adding the next lot.

3. Pipe or spread onto cakes, top with a fresh strawberry and enjoy!

They are best kept in the fridge until a few minutes before serving.

Jenny

 x