Strawberries & Cream cupcake recipe

Another of the recipes for Ella Valentine Baking Eggs.

The sunny days of Wimbledon might be long gone but it's still technically summer so no reason why we can't still have strawberries & cream, right?

INGREDIENTS

170g self raising flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
120g sugar
55g unsalted butter
1 Ella Valentine egg, room temperature
180ml natural yogurt
1 tsp. vanilla extract
1/2 cup fresh strawberries, diced


Buttercream:

60g butter, softened
60g mascarpone cheese, softened
200g icing sugar, sifted
1 tsp vanilla extract

EQUIPMENT
12 hole muffin tin
12 cupcake cases

METHOD
Preheat the oven to 180 degrees (350F), Gas Mark 4. Line a 12 hole muffin tin with cupcake cases.

Sift the flour with the baking powder, baking soda and salt and set aside.
Cream the sugar and butter until light and fluffy. Add the egg, yogurt and vanilla, blending until smooth.
Add the flour, then fold in the strawberries.
Spoon the mixture into the cupcake cases and bake for 20-25 minutes or until a cocktail stick comes out clean.
Frosting

Cream together the butter and mascarpone cheese until creamy.
Gradually add the icing sugar and cream until smooth, finally add the vanilla.
Divide the mixture so each of the 12 cupcakes can be frosted. Frost the cupcakes with a palette knife or piping bag. Garnish with fresh strawberries.