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Jubilee recipe: strawberry and almond cupcakes

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Cook:

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Strawberry and almond cupcakes
Strawberry and almond cupcakes

    Makes 18

    Ingredients
    For the cupcakes:

    280g caster sugar

    280g butter, room temperature

    4 eggs

    125g ground almonds

    185ml milk

    280g self-raising flour

    For the icing:

    250g unsalted butter, room temperature; 500g icing sugar

    1 tspn good quality strawberry flavouring or essence, or vanilla extract

    To decorate:

    Handful of strawberries, quartered

    Jubilee decorations, flags, cake toppers, roses etc

    Method

    Pre-heat the oven to 160°C. Line a 12-hole and 6-hole muffin tin with cupcake cases.

    Mix the caster sugar and butter together in a stand mixer or using an electric whisk, for around 5-7 minutes until pale and fluffy. Add the eggs one at a time, and gently mix between each addition.

    Stir in the ground almonds and milk and mix. Sift in the flour and gently mix with a metal spoon until incorporated.

    Divide the mixture into cupcake cases, up to about two thirds full. Bake for 22-25 minutes, or until a cocktail stick comes out clean. Take out and leave to cool fully before icing.

    To make the butter cream icing, beat the butter for 2-3 minutes until pale, add the strawberry flavouring or vanilla extract and then slowly add the icing sugar until it is incorporated to make a thick butter cream.

    Pipe the butter cream onto the cakes and decorate.

    Method
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