Makes 12
FOR THE CUPCAKES:
125g unsalted butter, softened
125g caster sugar
125g self-raising flour
Pinch salt
2 large eggs
2 tablespoons milk
Few drops vanilla extract
FOR THE BUTTERCREAM:
175g unsalted butter, softened
350g icing sugar
Few drops vanilla extract
Pinch salt
Green paste food colouring
FOR THE DECORATION:
12 medium strawberries, hulled
Assorted colour metallic sugar balls
Sugar stars
12-hole muffin tray & 12 paper muffin cases
ice cream scoop, optional
Piping bag fitted with star piping tube (eg PME No 8)
Tip the butter into a bowl and add the sugar, flour, salt, eggs, milk and vanilla and beat until the mixture is smooth. Divide the mixture between the cases in the muffin tray, using an ice cream scoop if you have one.
Bake the cakes in the centre of the oven for 15-18 minutes, or until they have risen and feel just firm to the touch in the centre. 4 Remove cupcakes from the oven and transfer immediately to a wire rack to cool completely.
To make the buttercream, Beat the butter well and then add the icing sugar, vanilla extract, salt and 1tbsp boiling water and beat until smooth, adding a little extra boiling water if necessary.
Colour the buttercream with the paste food colouring and fill the piping bag. Pipe a flat spiral on the top of a cupcake and place a strawberry on top.