Lemon & poppyseed cupcakes
These zesty cupcakes look so gorgeous you won't want to eat them, but once you start you won't be able to stop
Strawberry cupcakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 12
Skip to ingredients
- 175g self-raising flour
- 115g caster sugar
- 2 eggs
- 100g Greek yogurt
- 115g buttermelted and cooled slightly
- 100g strawberrieshulled and finely chopped
For the icing
- 300g icing sugarsifted
- 150g buttersoftened
- 2tbsp milk
- 1tsp vanilla extract
- pink food colouring
- 6 strawberrieshalved, or 12 small whole strawberries
Nutrition: Per serving
- kcal387
- fat20g
- saturates12g
- carbs47g
- sugars36g
- fibre1g
- protein3g
- salt0.59g
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.
