220g strawberries + extra to serve
2 eggs
120g sugar
250g crème fraîche
120g butter, melted
1 tsp vanilla extract
1 tbsp Amaretto
300g flour
1 ½ tsp baking powder
1 tsp baking soda
a pinch of salt
For the frosting:
120g butter, at room temperature
240g icing sugar
½ tsp vanilla extact
tonka bean (optional)
a pinch of salt
40ml cream
7 strawberries
Makes 14 – Oven: 20 mins
Wash the strawberries and cut into 1cm cubes.
Put the eggs and sugar into a bowl and whisk. Add the crème fraîche, butter, vanilla extract and Amaretto and whisk until smooth.
In a separate bowl, mix the flour, baking powder, baking soda and a pinch of salt. Fold through the wet ingredients until a dough comes together, then add the strawberries and fold through until evenly incorporated.
Preheat the oven to 180°C fan.
Line a cupcake in with 14 cupcake wrappers. Fill each cupcake hole with batter and bake for 20 minutes until golden and risen. Transfer the cupcakes on a wire rack and leave to cool completely.
For the frosting: beat together the butter and icing sugar with the vanilla extract, a good grating of tonka bean (if using) and salt. Once smooth, add the cream and beat for another couple of minutes until smooth.
Put a dollop of frosting onto each cupcake and even out with a knife, creating a swirl pattern in the middle.
Cut the strawberries in halves and decorate each cupcake with a strawberry half. Serve the cupcakes with extra strawberries on the side.
• These are best eaten on the day they are made
• You can make the frosting a day ahead and keep it in the fridge for 5 days
• The frosted cupcakes can be stored in the fridge for a day, but they are best eaten at room temperature, so take them out for an hour before eating