Strawberry Cupcakes

I've been making these cupcakes for years and they're perfect for summer - light, fluffy, fruity and colourful. The cake is a simple vanilla sponge, while the buttercream is flavoured with fresh strawberries. The beautiful strawberries used were donated by a more established plot holder (obviously he gets some cakes as a thank you), but I can't wait to be picking my own strawberries from Allotment 22 next summer!

Recipe (makes 12)

Cupcakes

250g caster sugar
250g self-raising flour

250g butter (at room temperature)
2 medium free range eggs

2 tbsp milk
1 tsp vanilla extract

Pinch of salt

Straweberry buttercream

150g butter

375g icing sugar

150g strawberries 

Extra strawberries to garnish

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

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

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

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

For the frosting:

1. Puree the strawberries. If you want a smooth buttercream, push the pureed strawberries through a sieve to remove the seeds.

2. Beat the butter in a large bowl until soft and smooth. Add the puree, then incorporate the icing sugar gradually, beating until you have reached the desired consistency.

3. Pipe or spread your buttercream onto the cakes, finishing each one with a fresh strawberry.

These cakes are best kept in the fridge until shortly before serving.