Cupcakes are the easiest and most popular desert treat since they are just the right size. They are also easy to make and can be adapted and decorated to celebrate any occasion. I made cupcakes today as I had some left over strawberries. I adapted Mary Berry’s cupcake recipe slightly for this bake by adding strawberries. You could easily substitute other berry fruits such as blackberries or raspberries if you like. Below is a list of ingredients and directions which are pretty easy:
- 100g or 4oz of room temperature unsalted butter
- 150g of self raising flour
- 150g caster sugar
- 3 tbsp of milk
- 2 large eggs
- 1 cup of fresh strawberry’s diced
Directions
- Preheat oven to 350F
- Place muffin cases into 12 hole muffin tin
- Put all ingredients except the strawberries into a large bowl and beat with a hand mixer until fully blended and smooth.
- Dice strawberries and coat with a tbsp of flour. Coating with flour prevents the fruit from sinking to to the bottom.
- Mix strawberries into cupcake batter until fully combined. Spoon mixture evenly into cupcake cases.
- Place in oven and bake for 20-25 mins until golden brown.
- Once baked remove from muffin tin and leave to cool on a wire rack for at least one hour.
Place cupcake cases in the muffin tray 
Mix all ingredients except the strawberries to form a smooth batter 
Coat with flour before mixing into batter 
Fully mix in the strawberries 
Spoon evenly into each cupcake case 
Bake for 20-25mins until golden brown 
Pipe frosting on top of cupcakes and finish with a strawberry fir decoration 
Strawberries in the middle too yum 
Finished cupcakes ready to eat
For the frosting I found a delicious recipe online. Depending on the cupcake I a making I think. You could just substitute the fruit used in this recipe. Below is the link to the recipe.
