Strawberry Swirl Cupcakes

Ingredients

• 250g small strawberries
• 1 1/2 cups self-raising flour
• 1/2 cup caster sugar
• 1/2 cup milk
• 2 eggs
• 1 teaspoon vanilla extract
• 100g butter, melted, cooled

• Frosting

• 125g butter, softened
• 1 1/2 cups icing sugar mixture
• 1 tablespoon milk

Method

1. Preheat oven to 200°C/180°C fan-forced. Line a 1/3 cup-capacity muffin pan with paper cases. Reserve 6 strawberries. Place remaining strawberries in a small food processor. Process until smooth.
2. Place flour and sugar in a bowl. Stir to combine. Make a well in centre. Whisk milk, eggs and vanilla together in a jug. Add butter and milk mixture to well. Stir to combine. Fold strawberry puree through mixture. Divide mixture between paper cases. Bake for 12 to 15 minutes or until a skewer inserted into the centre of 1 cake comes out clean. Stand in pan for 5 minutes. Transfer to a wire rack to cool.
3. Meanwhile, make Frosting Using an electric mixer, beat butter in a bowl until pale and fluffy. Gradually add icing sugar mixture and milk, beating constantly until combined.
4. Finely dice reserved strawberries. Spread cupcakes with frosting. Top with diced strawberries. Serve.