Strawberry Cupcakes

22.1.13 (Tues)

We bought lots of strawberries from our Cameron Highlands trip and Abby has been eating them almost everyday..Once again, I flipped through my baking book and found a recipe on strawberry..and it was almost 7pm that time..Since hubby was not back from work yet, so I decided to bake right away!

Ingredients

100g self-raising flour

50g butter

70g castor sugar

6 strawberries

1 beaten egg

Grated rind from 1 lemon (optional)

Filling

6 tbsp low fat strawberry yogurt OR butter icing (50g butter + 50g icing sugar, use an electric hand mix to beat until smooth)

**I used whipped cream instead (100ml whipped cream + 1 tsp castor sugar + 1 tsp instant custard powder, use an electric hand mix and beat until smooth)

Method

1. Cut a big strawberry into segments. Cut the rest into small dices.

2. Cream butter and sugar in a mixing bowl with a wooden spoon until light and fluffy and colours turn white. Gradually add in beaten egg. Sift self raising flour into the mixture and fold in by 2 times. Then add in lemon rind and diced strawberries. Mix well.

3. Spoon mixture into a muffin tin lined with paper cases. Bake in a preheated oven at 190 degree celcius for 15 minutes until well risen and golden brown in colour. Test readiness and transfer to cool on rack.

4. Cut a think slice from the surface of each cake using a serrated knife. Cut the slice into two halves. Fill top of the cake with a little yogurt or butter icing. Secure the two half pieces of sliced cake pieces on top of the yogurt or butter icing like buttefly wings. Place a strawberry segment in between wings as decorations.

**Using low fat yogurt provide an option which is as delicious as butter icing, yet healthier. Be mindful taht yogurt should not be placed at room temperature so should be served right away.