STRAWBERRY CUPCAKES

                            

 

0.6 kg strawberries, cleaned, hulled, and quartered 

5 g lemon zest

5 g salt

500 g plain flour

48 g granulated sugar

15 g baking powder

120 g butter, cold, cubed. divided

Icing sugar

Strawberry flavor

237 ml cream, (plus 1/2 tbsp divided)

Add flake salt for sprinkling 

And whipped cream for serving 

Preheat the oven to 180 C (350 F) and grease a 12-cup muffin pan.  Whip the sugar and butter salt and flavors until the mixture lightens in colour.  Beat in the eggs, scraping the bottom of the bowl after each addition. Add the flour, and milk repeating the process, finishing with the flour. Evenly divide the batter between the cups and bake for 20 minutes. 

For the frosting beat together strawberries, butter, and flavor, gradually add 4 cups of icing sugar and whip until light and fluffy. Spread the frosting over the cupcakes and serve with a sprinkling of salt and whipped cream.