asparagus
aubergines
courgettes
jersey royal potatoes
langoustines
mangetout
mint
peaches
scallops
Strawberry cupcakes
Chopping the strawberries into little pieces and folding through the batter ensures these dainty cupcakes stay beautifully moist.
45 MINUTES | MAKES 12 | EASY
salted butter 100g, softened
golden caster sugar 100g
eggs 2, room temperature
self-raising flour 100g
vanilla bean paste or vanilla extract ¼ tsp
baking powder ½ tsp
strawberries 100g, hulled and finely chopped, plus six halved to decorate
whole milk a splash (if needed) ICING
freeze-dried strawberries 3 tbsp
butter 150g, softened
icing sugar 250g
whole milk a splash (if needed)
1 Heat the oven to 180C/fan 160C/gas 4 and line a 12-hole cupcake tin with paper cases. Beat the butter and caster sugar in a large bowl using electric beaters for a couple of minutes or until it turns pale and fluffy. Add the eggs, one at a time, along with 1 tbsp of the flour with each egg, and beat for 1 minute between each addition. Beat in the vanilla.
This story is from the June 2021 edition of Olive.
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This story is from the June 2021 edition of Olive.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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