Strawberry cupcakes

• self-raising flour↗175g g
• caster sugar↗115g g
• eggs↗2
• Greek yogurt↗100g g
• butter↗115g g

  melted and cooled slightly

• strawberries↗100g g

  hulled and finely chopped

• icing sugar↗300g g

  sifted

• butter↗150g g

  softened

• milk↗2tbsp tbsp
• vanilla extract↗1tsp tsp
• pink food colouring↗
• strawberries↗6

  halved, or 12 small whole strawberries

Step-by-step instructions

1. 1

   Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake cases. Mix the flour and sugar together in a large bowl. In a large jug, whisk together the eggs, yogurt and melted butter. Gradually mix the wet ingredients into the dry until you have a smooth batter, then fold in the strawberries.

2. 2

   Fill the prepared cases so they are about three-fourths full. Bake for 25-30 mins, or until golden and a skewer inserted into the middles comes out clean. Leave to cool.

3. 3

   Meanwhile, make the icing. Beat the sugar and butter together until smooth and pale, then add the milk, vanilla and a little pink food colouring and beat until the icing is an even pale pink shade. Spoon the icing into a piping bag fitted with a star nozzle, then pipe in swirls onto the cooled cupcakes. Decorate each with a strawberry half or small strawberry, then serve.