Strawberry cupcakes

Ingredients:

• 175g self-raising flour
• 115g caster sugar
• 2 eggs
• 100g Greek yogurt
• 115g butter, melted and cooled slightly
• 100g strawberries, hulled and finely chopped

For the icing

• 300g icing sugar, sifted
• 150g butter, softened
• 2tbsp milk
• 1tsp vanilla extract
• pink food colouring
• 6 strawberries, halved, or 12 small whole strawberries

Method:

1. STEP 1 Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake cases. Mix the flour and sugar together in a large bowl. In a large jug, whisk together the eggs, yogurt and melted butter. Gradually mix the wet ingredients into the dry until you have a smooth batter, then fold in the strawberries.
2. STEP 2 Fill the prepared cases so they are about three-fourths full. Bake for 25-30 mins, or until golden and a skewer inserted into the middles comes out clean. Leave to cool.
3. STEP 3 Meanwhile, make the icing. Beat the sugar and butter together until smooth and pale, then add the milk, vanilla and a little pink food colouring and beat until the icing is an even pale pink shade. Spoon the icing into a piping bag fitted with a star nozzle, then pipe in swirls onto the cooled cupcakes. Decorate each with a strawberry half or small strawberry, then serve.