Freeze-dried strawberries have a naturally sweet, tart flavour that make these cupcakes really pop. And because they're so pretty, these cupcakes are ideal for parties and picnics. 

Makes
12

Preparation

10min

Cooking

25min

Skill level

Easy
By
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Ingredients

  • 125 g unsalted butter
  • 1¾ cups (260 g) self-raising flour
  • ¾ cup (165 g) caster (superfine) sugar
  • ½ tsp baking powder 
  • 2 eggs, lightly beaten
  • 2 tsp vanilla extract
  • ½ cup (125 ml) milk
  • ¼ cup (15 g) freeze-dried, chopped, plus extra to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

  1. Preheat oven to 160°C (325°F). Line 12 x ½-cup-capacity (125ml) muffin tins with paper cupcake cases.
  2. Place the butter in a small saucepan over low heat, stirring with a spatula, until melted.
  3. Place the flour, sugar and baking powder in a big bowl and, using a whisk, mix to combine. 
  4. Add the melted butter, the eggs, vanilla, milk and freeze-dried strawberries, and whisk until well combined and smooth.
  5. Spoon the mixture into the prepared tins. Bake for 20 minutes or until cooked when tested with a skewer.
  6. Wearing oven gloves, carefully remove the cupcakes from the oven and allow to cool in the tins for 5 minutes. Move onto wire racks to cool completely, before spreading with your favourite icing (see recipes, below), and sprinkling with extra freeze-dried strawberries.

 

Vanilla cupcake icing

Place ⅓ cup (80g) chopped and softened cream cheese and ½ cup (120g) fresh firm ricotta in a medium bowl. Using a whisk, mix them together until lovely and smooth (you can use a food processor for this step if you don’t have time to soften your cream cheese). Add 2 tablespoons maple syrup and 1 teaspoon vanilla extract and whisk to combine. Keep in the fridge and spread over the cooled cakes when ready to serve. Ices 12 cupcakes.

 

 

 


This recipe is from Donna Hay: Basics to Brillance Kids on SBS Food (Channel 33). Stream episodes via SBS On Demand