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Roasted Strawberry Cupcakes Recipe
How to Make Roasted Strawberry Cupcakes
Method
Preheat the oven to 180°C (or 160°C fan-forced) and line a baking tray with baking paper. Make the roasted strawberry puree first. Rinse strawberries, remove the hulls and cut into halves. Transfer to the baking sheet. Squeeze lemon juice over the strawberries and toss to coat. Spread the strawberries evenly on the tray and sprinkle with sugar. Bake for approximately 8 minutes, toss, then bake another 10 minutes. Let the strawberries cool for about 15 minutes then purée them with a stick blender or food processor. Reserve half the purée for the cupcake batter and half for the icing. Prepare cupcake batter according to packet directions. Once the batter is made, swirl though the strawberry purée and fill cupcake tins with the batter. Bake vanilla cupcakes according to packet directions and once baked, cool completely. To make the roasted strawberry icing. Using a stand or hand mixer, blend butter and icing mixture together until light and fluffy. Add vanilla, milk and salt and continue blending until incorporated. With mixer on low speed, slowly add the purée until thoroughly mixed. Transfer icing to a piping bag fitted with a star nozzle and pipe icing onto cooled cupcakes. Garnish each cupcake with a fresh strawberry slice.
