Strawberry Cupcakes

Makes 12 -16

INGREDIENTS

CAKES
200g Self Raising Flour
200g Caster Sugar
150g Softened Butter or Margarine
2 Eggs
Splash of Milk
3 Teaspoons of Strawberry Flavouring
1 Teaspoon of Baking Powder

DECORATION
200g Icing Sugar
75g Softened Butter or Margarine
Splash of Milk
A squirt of red/pink food colouring
A squirt of strawberry flavouring
24-32 Fresh Strawberries(Half a strawberry for every cake)


METHOD

PREHEAT OVEN (I cook with an aga so I don't do this, so I apologise for not knowing how hot you need the oven... same as any other mixture)

1. Cream together sugar and butter to make a creamy texture. It should be smooth with no lumps.

2. Mix in flour, baking powder and strawberry flavouring until the mixture toughens up a bit.

3. Stir in the milk and beaten eggs and mix until the mixture is smooth and creamy coloured.

4. Spoon the mixture into cake cases (preferably pink for effect). One tablespoon will do per cake case.

5. Bake for 10-12 minutes and then leave to stand for 5 to stiffen and cool.

6. Whilst the cakes still cool, begin mixing the icing. Mix the icing sugar and butter with a splash of milk until it is gloopy, but not too runny. Cut the strawberries in half.

7. Put a dollop of icing on to the top of each cake. The dollop shouldn't take up the whole cake, it should just be nicely centred. Stick half a strawberry onto this and voile!


NOTE: If you don't want icing, a spoon of strawberry jam will do the trick.

Perfect for summer tea parties.