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Ingredients
Cupcake Batter
- 95 g unsalted butter melted
- 180 g self-raising flour sifted
- ¼ tsp baking powder
- ½ tsp vanilla extract
- 150 g caster sugar
- 110 ml milk
- 100 g strawberries roughly chopped
- 70 g white chocolate roughly chopped
- fresh strawberries to decorate
Strawberry Icing
- 20 g freeze dried strawberries
- 170 g unsalted butter softened
- 330 g icing sugar sifted
- 40 ml cream
- 1 tsp vanilla extract
- pinch of salt
Instructions
- Preheat oven to Convection 160°C.
- In a large mixing bowl whisk together the melted butter, self-raising flour, baking powder, vanilla extract, caster sugar and milk until just combined. Fold through the strawberries and white chocolate.
- Arrange 9 disposable aluminium cupcake liners on the enamel tray, and place paper cupcake liners in each. Evenly distribute the cupcake mix between the 9 liners.
- Place the enamel tray into the oven and dial in 20 minutes, press start.
- When the cupcakes are done, remove from oven and allow to cool for 5 minutes. Then transfer the cupcakes onto a wire rack to cool completely.
- When the cupcakes are cool, make the icing. Using a food processor or blender, blitz the freeze-dried strawberries into a powder. Set aside.
- In a large mixing bowl, use an electric beater to beat the butter on medium for 2 minutes. Add the icing sugar, strawberry powder, cream, vanilla extract and a pinch of salt. Beat on low for 30 seconds, then switch to high and beat for a further 2 minutes.
- Transfer icing to a piping bag fitted with a decorative nozzle. Pipe icing on the cupcakes and top with a strawberry.
