Strawberries and cream is a classic combination of flavours - so recreate that classic flavour with these elegant cupcakes, made with fresh strawberries and topped off with a cream cheese icing.
- 200g plain flour
- 200g caster sugar
- 75ml vegetable oil
- 2 eggs
- 2 tsp. baking powder
- 3 tbsp. dry custard powder
- Pinch of salt
- 1/2 tsp. each vanilla extract and lemon zest
- 8 large strawberries
- Few drops of red food colouring
- 175g cream cheese
- 35g butter
- 70g icing sugar
- 1/2 tsp. vanilla extract
Preheat oven to 170C and grease 12 cupcake liners. Place onto a baking tray. Place the strawberries into a blender and puree, then push through a sieve.
In a bowl, beat the eggs and add the caster sugar, oil, vanilla, lemon zest and strawberry puree. Stir until well combined. Sift in the flour, baking powder, custard powder and salt and stir to combine. If using food colouring, add a few drops until you reach the desired colour.
Divide the batter between the prepared cupcake liners. Bake for 20-25 minutes until a skewer inserted into the centre of a cupcake comes out clean. Leave the cupcakes to cool on a wire rack.
Make the icing by beating together the cream cheese, butter and vanilla. Gradually beat in the icing sugar until you reach the desired consistency then use to ice the cupcakes.