Strawberry Cupcakes with Strawberry Coulis

 There’s something magical about pairing fresh strawberries and cake — it’s a flavour combo that instantly brings to mind sunny afternoons, laughter, and sweet simplicity. Enter these Strawberry Cupcakes with a Strawberry Coulis: soft, fluffy cake bursting with strawberry pieces, finished with a vibrant, syrupy coulis drizzle. If you love fruit-forward bakes, these are going to be your new favourite.

Ingredients:
For the Cupcake Batter:

• 125g self raising flour
• 125g caster sugar
• 1/4 teaspoon bicarbonate of soda
• 125g soft, unsalted butter (very soft!!)
• 2 large eggs
• 1 1/2 tbsp milk
• 1/4 tsp vanilla extract

For the Coulis:

• 10 strawberries in chunks (going in a food processor)
• 25g caster sugar
• 5 strawberries cut into small square (similar to size for the cupcakes)

Method:

For the Cupcake Batter:

1. Preheat the oven to 170°C and line a cupcake/muffin tray with 12 cases.
2. In a sieve over the mixing bowl - add the flour, caster sugar and bicarbonate of soda and sift them.
3. Add 125g of butter.
4. Add 2 large eggs.
5. Start the mixer on a low speed until everything is just mixed and then turn up to medium to high for 1 minute.
6. With the mixer on a low speed add the milk and vanilla extract.
7. Put the mixer back up to medium to high speed for one last blast (about 30 seconds).
8. Stop the mixer, remove the paddle and get as much batter off as you can. Scrape the sides with a spatula and give a final mix with the spatula to catch anything missed by the paddle at the bottom.
9. Cut the strawberries into small-square chucks - you can decide on the amount. I used about 15 strawberries - and they were a combination of small and large.
10. Add to the batter but use a spatula to gently fold them in DO NOT use the mixer to mix them or you'll end up with a wet slushy batter.
11. Using a dessert spoon and teaspoon scoop the batter into the cupcake cases
12. Bake for 22 minutes in the pre-heated oven. Check with a skewer - it should come out clean.
13. Leave in tray for 5-10 minutes and then transfer to a wire cooling rack.

For the Coulis:

1. Pop the chunks of strawberries into the food processor and pulse until you have a puree and there are no chunks left.
2. Add the caster sugar and pulse until combined.
3. Pass through a sieve into a jug/bowl to remove pulp and seeds.
4. Add the chunks of smaller strawberries.

Plate up your cupcakes and, just before serving, spoon over some of the chunky strawberry coulis. If you’re feeling fancy, add a little sprinkle of icing sugar to finish them off.