I was so happy to make these for a charity event recently because I had made the macarons already and had too many! It was a great way to try a new flavour cupcake and use my excess Macarons as toppers!
I filled these with strawberry jam too! For extra strawberryness!
The Strawberry Cupcake
1 cup plain flour
2/3 cup caster sugar
1 ½ tsp baking powder
pinch of salt
1/4 cup butter
1/2 tsp strawberry extract/ flavouring
Preheat the oven to 170°C.
Put the flour, sugar, baking powder, salt and butter in a bowl and mix until everything is combined.
Pour in the milk and beat until incorporated.
Whisk in the egg, vanilla extract.
Mix for until the mixture is smooth.
Spoon the mixture into the paper cases (2 TBSP per case).
Bake in the preheated oven for 20–25 minutes.
Take out and chill for 1 hour.
The Strawberry frosting with Macarons
1 cup’icing sugar, sifted
1/2 cup unsalted butter, at room temperature
1/2 tsp strawberry flavour/ extract (add more if you wish)
Macarons to top (recipe on blog for these)
Beat butter alone first, then add icing sugar.
Then add the other ingredients.
Beat until thoroughly combined.
Pop into an icing bag and Pipe onto cooled cupcakes and decorate with macarons.