Ingredients:
FOR THE CAKE
200g caster sugar
200g softened butter
4 eggs , beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk
FOR THE FILLING
100g butter , softened
140g icing sugar , sifted
drop vanilla extract (optional)
Strawberries
Heat oven to 190C/fan 170C/gas 5. Butter cupcake cases. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
Divide the mixture between the cases, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract if you're using it. Pipe the butter cream over the cupcakes and add strawberries. Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.
Approx*
Per serving
558 kcalories, protein 5g, carbohydrate 76g, fat 28 g, saturated fat 17g, fibre 0.6g, sugar 57g, salt 0.9 g
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