Learn how to make the best strawberry cupcakes ever!

Be still my beating heart...this cupcake is just TOO pretty and will be bringing all the boys to
the yard! It’s the big-kid cakey version of a Strawberry lollipop and is perfect for summer
picnics.

Ingredients 

Cupcake sponge
240g plain flour
280g caster sugar
3tsp baking powder
80g butter
240ml milk
2 eggs
1/2 tsp vanilla extract

Buttercream
1 batch Swiss Meringue Buttercream
50g strawberries puree Glaze
200g white chocolate chips or grated
100g cream
Gel food colouring Pink

Décor
50g white chocolate
Freeze-dried strawberry bits
Chocolate finger/wafer stick

Method

1. Pre-heat the oven to 160 degrees Celsius and prepare a 12 -hole muffin tin with 12 muffin/large cupcake paper cases
2. Place the flour, sugar, baking powder and butter in a stand mixer bowl and using a paddle attachment beat to a sandy consistency until well combined
3. Whisk together the eggs, milk and vanilla extract and slowly pour into the flour mixture continually beating just until no lumps are seen in the cake batter
4. Using an ice-cream scoop or large spoon, divide the batter evenly into the lined muffin pan until each case is no more than three quarters full
5. Bake in the oven for 20-25 minutes. Test for doneness by inserting a cocktail stick or table knife into a middle sponge and check if it comes out clean
6. Leave the cupcakes to cool in the pan for 5-10 minutes and then place each one on a wire rack to cool completely
7. Whip up a batch of Swiss Meringue Buttercream and flavor with strawberry puree at the end and beat till well combined
8. Prepare a piping bag with a large 1.5cm nozzle and pour the buttercream in. Pipe dollops onto the cupcakes
9. Chill the piped cupcakes for 5 minutes in the fridge or freezer
10. Prepare the glaze by melting the white chocolate in a double boiler (or a microwave oven in a microwaveable dish—stir every 10 seconds till melted), boil the cream in a small saucepan and pour in to the melted white chocolate, stirring till well combined
11. With a cocktail stick, add in a small amount of gel paste colouring to reach a medium pink shade
12. Melt the remaining white chocolate till 30 degrees and pour into a piping bag fitted with a writing/small tip nozzle
13. Once the glaze is cooled to 30-33 degrees, dip each chilled cupcake into the glaze until the frosting is half covered and pull upright. Pipe white chocolate swirls on top, sprinkle with freeze-dried strawberry bits and place the chocolate finger in at an angle. 

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