Ingredients: sponge
270g all-purpose flour
2 large eggs
150g sugar
1/2 tsp salt
170ml milk
2 tsp vanilla extract
120ml butter (melted)
2 1/2 tsp baking powder

Strawberry buttercream:
200g chopped fresh strawberries
224g unsalted butter
400g powdered sugar
1/2 tsp vanilla extract
Pinch or two of salt

Method:
Step 1: Heat the oven to 180˚C and line a cupcake tin with 12 cupcake cases and set aside.

Step 2: Sieve the flour, sugar, baking powder, and salt into a large bowl. In another bowl whisk together the eggs, milk, and vanilla extract, pour into the dry ingredients, and start to fold. When almost moist, pour over the melted butter and whisk till the mixture is fully combined.

Step 3: Distribute equally into each cupcake pan, filling up to about 2/3. Bake for about 20-25 minutes or until a skewer comes out clean. Allow cooling for 5 minutes before transferring to a wire rack to cool.

Step 4: While the cupcakes are cooling, blend the chopped strawberries until smooth. Add the puree to a saucepan and cook over medium heat. Allow the mixture to slowly boil stirring constantly until thickened, once it has thickened pour into a large measuring cup and allow to cool.

Step 5: While cooling beat the butter until smooth, add half the powdered sugar, and beat until well smooth. Then add the strawberry puree and beat until fully combined, lastly add the rest of the powdered sugar and vanilla extract making sure all is combined and smooth.

Step 6: Once the cupcake’s base is cool, use a piping bag fitted with a star nozzle to cover the cakes with the cream cheese icing, or dollop the icing on top using a spoon. 

Decorate with fresh strawberries. Enjoy!