Strawberry Cupcakes Recipe

by Rose
(Queensland)

This strawberry cupcakes recipe is delicious.


Cupcakes
12oz (375g) all-purpose (plain) flour
1 tbsp baking powder
8oz (225g) butter
14oz (400g) sugar
4 eggs
3 tbsp lemon zest
2 tbsp lemon juice
1 tsp vanilla essence
1 cup buttermilk
1/2 cup frozen strawberries

Preheat oven to 325F (160C).

Line cupcake trays with cupcake papers.

Cream butter and sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition.

Add lemon zest and juice and vanilla essence and beat until well combined.

Gradually add sifted dry ingredients, alternating with buttermilk and beat until just combined.

Gently fold through frozen strawberries.

Spoon mixture into cupcake trays.

Bake for 20-22 minutes or until golden brown and cupcake springs back if lightly touched with your finger.

Cool in trays for 5 minutes before turning onto wire rack to cool completely.

When cold top with strawberry frosting.

Strawberry Buttercream Frosting
125g (4oz) butter
7oz (220g) confectioners (icing) sugar
2 tablespoons milk
2 tbsp lemon juice
8 strawberries, pureed

Place butter in small bowl of electric mixer and beat until butter is as white as possible.

Gradually add about half the sifted icing sugar and 1 tablespoon of milk, beating constantly.

Beat in the remaining icing sugar, and milk, if necessary.

Fold through lemon juice and strawberry puree.

Mixture should be smooth and easy to spread with a spatula. Add extra milk or icing sugar until cupcake frosting is of a spreadable or piping consistency.




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