Name: Strawberry cupcakes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Makes 12
Ingredients: 175g self-raising flour; 115g caster sugar; 2 eggs; 100g Greek yogurt; 115g butter melted and cooled slightly; 100g strawberries hulled and finely chopped; 300g icing sugar sifted; 150g butter softened; 2tbsp milk; 1tsp vanilla extract; pink food colouring; 6 strawberries halved, or 12 small whole strawberries

Strawberry cupcakes

Treat family and friends to these beautiful strawberry cupcakes. They're made with fresh strawberry pieces in the sponge, and a vibrant pink buttercream icing

50 min total 20 min prep 30 min cook Makes 12 387 cal

Instructions

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1 Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake cases. Mix the flour and sugar together in a large bowl. In a large jug, whisk together the eggs, yogurt and melted butter. Gradually mix the wet ingredients into the dry until you have a smooth batter, then fold in the strawberries.
2 Fill the prepared cases so they are about three-fourths full. Bake for 25-30 mins, or until golden and a skewer inserted into the middles comes out clean. Leave to cool.
3 Meanwhile, make the icing. Beat the sugar and butter together until smooth and pale, then add the milk, vanilla and a little pink food colouring and beat until the icing is an even pale pink shade. Spoon the icing into a piping bag fitted with a star nozzle, then pipe in swirls onto the cooled cupcakes. Decorate each with a strawberry half or small strawberry, then serve.