I have some strawberries left in the fridge and thought wouldn’t it be nice to have them in a cupcake recipe. So I did and had a delectable afternoon tea along with some wonderful friends.

Ingredients( makes 30 )

• 1 1/2 cup plain flour
• 1 1/2 cup cake flour
• 1 tbsp baking powder
• 1 tsp salt
• 226g unsalted butter, soften
• 1 3/4 cup caster sugar, plus more for sprinkling fruit
• 4 large eggs
• 2 tsp pure vanilla extract
• 1 1/4 cup milk
• 285g strawberries, cut into dice, plus more for garnish(optional)

Method

1. Preheat oven to 175’C. Line 12 cup cupcake pans with paper cups liners. Set aside.
2. Into a medium bowl, sift together flours, baking powder and salt, set aside.
3. In a bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy( 3 to 4 minutes), scraping down the sides of the bowl as needed.
4. Beat in eggs, one at a time and then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour. Beat until combined after each addition. Fold in strawberries.
5. Divide the batter evenly among the prepared cups so that each is about 2/3 full, about 7g each. Bake about 20 minutes or until the cupcakes are golden brown and cake tester inserted in the centers comes out clean.
6. Transfer pans to a wire rack to cool for 5 minutes. Remove cupcakes from pan and cool completely on wire rack.  Voila! Happy Days!