Name: Strawberry cupcakes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Makes 12
Ingredients: 175g self-raising flour; 115g caster sugar; 2 eggs; 100g Greek yogurt; 115g butter melted and cooled slightly; 100g strawberries hulled and finely chopped; 300g icing sugar sifted; 150g butter softened; 2tbsp milk; 1tsp vanilla extract; pink food colouring; 6 strawberries halved, or 12 small whole strawberries

175g self-raising flour
115g caster sugar
2 eggs
100g Greek yogurt
115g butter
melted and cooled slightly
100g strawberries
hulled and finely chopped

For the icing

300g icing sugar
sifted
150g butter
softened
2tbsp milk
1tsp vanilla extract
pink food colouring
6 strawberries
halved, or 12 small whole strawberries

Method

step 1
Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake cases. Mix the flour and sugar together in a large bowl. In a large jug, whisk together the eggs, yogurt and melted butter. Gradually mix the wet ingredients into the dry until you have a smooth batter, then fold in the strawberries.
step 2
Fill the prepared cases so they are about three-fourths full. Bake for 25-30 mins, or until golden and a skewer inserted into the middles comes out clean. Leave to cool.
step 3
Meanwhile, make the icing. Beat the sugar and butter together until smooth and pale, then add the milk, vanilla and a little pink food colouring and beat until the icing is an even pale pink shade. Spoon the icing into a piping bag fitted with a star nozzle, then pipe in swirls onto the cooled cupcakes. Decorate each with a strawberry half or small strawberry, then serve.