These strawberry cupcakes are made with freeze dried strawberry pieces for a more intense strawberry flavour. You can find freeze dried strawberry pieces in most of the large supermarkets.
5 people made this
35g freeze-dried strawberries
100g plain flour
100g self-raising flour
1 1/2 teaspoons baking powder
1/4 teaspoon bicarbonate of soda
1/2 teaspoon salt
115g unsalted butter, room temperature
250g caster sugar
3 eggs, room temperature
1 teaspoon vanilla extract
160ml whole milk, room temperature
Method Prep:30min › Cook:17min › Ready in:47min
Preheat oven to 180 C / Gas 4. Line muffin tins with 20 cupcake paper cases (or mini cupcake tins with 72 mini cupcake paper cases).
Grind freeze dried strawberries into a fine powder using a food processor. Whisk strawberry powder, plain flour, self-raising flour, baking powder, bicarbonate of soda and salt together in a bowl.
Beat butter and sugar in a bowl with an electric mixer until light and fluffy. Mixture should be noticeably lighter in colour. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla extract.
Stir flour mixture, alternately with the milk, into butter mixture until just incorporated. Fill paper cases with cupcake mixture.
Bake in preheated oven until cupcakes spring back when gently touched with a fingertip or a skewer inserted in the centre comes out clean, 16 to 18 minutes for regular cupcakes, 8 to 10 minutes for mini cupcakes.