Time: 30 minutes + 25 minutes baking
Serves: 12 cupcakes
150g golden caster sugar
150g self raising flour
½ tsp baking powder
For the icing
300g icing sugar
Pink food colouring
Strawberries to decorate
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We have lots of strawberries in the house now that it’s summer (kind of) and berry season. I found this recipe for strawberry cupcakes on Baking Mad’s website and thought would be a good one to try. It’s nice and easy and we got to do a bit of piping which is a first for Hannah!
Preheat the oven to 180C / 160C Fan and prepare your baking tin
Get your kids to help you line a cupcake tin with 12 cases.
Cream the butter and sugar together
Weigh the butter and cut it into small pieces before adding it to a large bowl.
Get your child to measure the sugar into a small bowl, and add it to the butter. Cream the butter and sugar together with a wooden spoon until it’s smooth, light and creamy.
Add the eggs and flour
Break the eggs into a separate bowl then add them in to the mixture. Beat them in gradually until the mixture is smooth.
Weigh the flour then add it to the bowl with the baking powder.
Add the strawberries
Chop the strawberries (your child may be able to help do this with a blunt knife) then add them into your mixture and give everything one final mix.
Spoon the mixture into your cases.
Bake the cupcakes
Pop your cupcakes in the oven for 20-25 minutes until they are golden brown and just firm to touch.
Make the icing
Add the icing sugar into a bowl. Weigh the butter then add it in as well as a drop or two of the colouring and strawberry flavouring and give it a good stir until it is smooth. We added a drop or 2 of hot water to help it come together.
Add the icing into a piping bag (we don’t have one so made do with a piping syringe). Pipe a swirl on each cupcake – Hannah tried but found it a bit difficult on her own so you may need to help.
Add a strawberry on top and enjoy!
The strawberry cupcakes should keep for a day or so in an airtight container.
*You can use dried strawberries instead of fresh ones and the flavour if you have them. You need about 20g – ground them up and add 15g into the cake mixture and 5g into the icing.