Individual Strawberry Cakes
- For the cupcakes
- 1.333 cups Strawberries
- ⅜ cup sunflower oil
- 0.333 cup superfine caster sugar
- 2 eggs
- 1 ¼ cups all-purpose flour
- ¾ teaspoon baking soda
- pink Food coloring (optional)
- For the strawberry buttercream
- 2 ½ cups powdered sugar
- 0.333 cup unsalted butter
- 4 tablespoons Strawberry sauce
- ½ tablespoon cream (18% fat)
- To decorate
- 12 Sugar flower
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
Mash the strawberries to a pulp.
Whisk together the oil, sugar and eggs until smooth.
Stir in the strawberries until blended.
Sift in the flour and bicarbonate of soda and gently fold into the mixture with the colouring if using.
Pour into the paper cases and bake for about 20 minutes until risen and firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the strawberry buttercream: beat the butter until soft. Sift in the icing sugar and add the strawberry sauce and cream. Beat well until smooth and creamy.
Spoon into a piping bag with a small nozzle and pipe on top of the cakes. Decorate with sugar flowers.