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Strawberry Cupcakes are moist, tender and delicious. There are chopped strawberries in the cupcake and strawberry buttercream!
Strawberry Cupcakes are moist, tender and delicious. There are chopped strawberries in the cupcake and strawberry buttercream!
Prep time 18 minutes Ready In 45 minutes Servings 12 portions Difficulty Medium
Ingredients
120 g Blue Band Original melted
11/2 cups plain flour
11/2 teaspoon baking powder
1 cup Fine sugar
2 large eggs
1 egg white
2 teaspoons vanilla extract
1/2 cup milk
1 cup finely chopped fresh strawberries
Strawberry Frosting
225 g Blue Band Original
450 g icing sugar sifted
30 g freeze-dried strawberry powder
2 tablespoons milk
fresh strawberries to garnish
Nutrition information is calculated using an ingredient database and should be considered an estimate
Instructions
Melt Margarine and allow to cool to Room Temperature.
In a large bowl, stir melted Margarine with sugar, then add eggs and egg white whisking until well combined.
Sift in the flour, baking powder, and salt and mix until combined.
Stir in milk and vanilla extract until the batter is smooth.
Using a spatula, fold in chopped strawberries.
Divide the batter evenly into a muffin tin lined with cupcake liners.
Bake in a preheated oven at 180degrees Celcius for 18-20minutes or until a skewer inserted into the centre of the cupcakes comes out clean.
Remove the cupcakes from the oven and cool completely before icing.
In a mixer, beat margarine, icing sugar, and powdered strawberries until smooth and fluffy.
Add milk and beat until frosting is creamy
Fill a piping bag with frosting and pipe onto cooled cupcakes. Then top with half strawberries
