You will need:
For the Cupcakes:
175g Self Raising Flour
175g Margarine
175g Caster Sugar
3 Eggs
150g Strawberries
For the Filling:
100g Strawberries
1tbsp Caster Sugar
1tsp Lemon Juice
1tbsp Cornflour
2tbsp Water
For the Buttercream:
175g Icing Sugar
75g Butter
1 tsp Vanilla
2tbsp Milk
Method:
1. Firstly, for the cupcakes. In a bowl, cream together your margarine and caster sugar.
2. Then add your eggs and mix well.
3. Add your flour and mix well until well combined.
4. Chop the strawberries into quarters and add to the batter, then mix until well combined.
5. Then divide your mixture between 12 cupcake cases, and bake in a pre-heated oven at Gas Mark 5, 190C or 170C fan assisted for 16-20 mins.
6. To make the filling, to a saucepan add the strawberries, caster sugar and lemon juice. Seperatly mix together the corn flour and water then add this to the saucepan.
7. Cook over a low heat for 5 mins until the strawberries have broken down and the sauce has thickened. Pop to one side to allow to cool
8. Then you want to core the center of your cupcakes, keeping the tops to one side. And fill the center of each cupcake with some of the filling. Then put the tops back on the cupcakes.
9. To make the buttercream, Make sure the butter is at room temperature and add to the icing sugar. Push the butter into the icing sugar using a fork. This should help keep the icing dust down.
10. Once the butter and icing sugar are as mixed as they can be, add the vanilla extract and mix. Then add the milk a bit at a time until it is a smooth buttercream. If you add too much liquid, add more icing sugar to bring it back.
11. Then decorate the top of each cupcake with your buttercream. I also added a small strawberry to the top of each cupcake.
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