Strawberry Custard Cupcakes
 
Prep time
Cook time
Total time
 
This recipe makes lovely moist cakes made from yoghurt and filled with strawberries.
Author:
Recipe type: cake
Serves: 12-14
Ingredients
  • 225g self raising flour
  • 100g caster sugar
  • 200g strawberries
  • 250g natural yoghurt
  • 2 eggs
  • 10 drops Lakeland custard flavouring (or 1 tsp vanilla extract)
  • 75ml oil (I like sunflower)
  • 1 tsp baking powder
  • Optional:
  • Strawberries to decorate
  • 120g very soft butter
  • 200g icing sugar
  • 5 drops Lakeland custard flavouring (or 1tsp vanilla extract)
Instructions
  1. Preheat the oven to 180ºC
  2. Remove the stalks and chop the strawberries into bite size pieces
  3. In a mixing bowl sift the flour and baking powder and add the sugar
  4. In another bowl beat the eggs, yoghurt, oil and flavouring until smooth
  5. Add the wet mixture to the dry mixture and beat until smooth either by hand or with an electric whisk
  6. Gently fold in the strawberries
  7. Fill muffin cases ¾ full with the mixture and bake for approximately 30mins until the cakes are cooked and golden
  8. Leave the cakes to cool completely on a wire rack
  9. The cakes are lovely as they are and would look great dusted with icing sugar but for special occasions ice by beating the butter in a bowl until smooth, gradually sift the icing into the butter mixing it well along the way and then mix in the flavouring.
  10. Ice the cakes and top with a strawberry
Recipe by Cherished By Me at https://cherishedbyme.com/2014/08/strawberry-custard-cupcakes/