Recipe of the Week - Strawberry Cupcakes

Let's stick with the berry theme this week since they are so plenteous at this time of year.

One wee caution, although the halved strawberries look delightful as a decoration on top, I would only add them if you are planning to eat the cakes straight away. The strawberries on the cakes that weren't eaten within a few hours began to slide off and made the butter-icing go a bit runny.

It might be fine if you have wee strawberries you can use without needed to halve them, as I suppose then you aren't putting the soft, wet inner part onto the icing, but I haven't tried this yet! 

Just so you know!

To make these with 'normal' non-allergy-free ingredients you don't need to adjust any of the quantities.

You will need:

for the cakes:
about 125g fresh strawberries
225g sugar
210g Doves Farm Wheat-Free Self Raising Flour
1 tsp baking powder
25g cornflour
225g dairy free margarine
4 eggs


for the butter-icing:
100g dairy free margarine
300g icing sugar
1tsp vanilla extract

~Put the strawberries in a food processor and blitz until you have quite small chunks.

~Now simply add all of the other ingredients and blitz again until you have a batter with everything mixed in well.

~Spoon into cupcake cases and bake at 180C for about 20-25 minutes.

~When the cakes are cool, spread or pipe on some vanilla butter icing (just beat all the icing ingredients together until smooth) then decorate as you wish. Just remember my warning above!

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