Valentine’s Day Strawberry Cupcakes

Preheat the oven to 180C (350F) and place the rack in the centre of the oven. Place cupcake liners into a cupcake tin.

Using an electric whisk or stand mixer, combine the oil and sugar in a large mixing bowl for around a minute at medium speed. Then add the eggs and continue mixing at medium speed for around a minute.

Sift the flour, salt, and baking powder to the batter. Then add the milk and vanilla extract. Continue beating at a medium speed for one minute. Fold in the strawberries very gently until well dispersed throughout the batter.

Fill the cupcake liner 3/4 full (around 3 tablespoons) and then bake for 18-20 minutes or until you can gently press the top with your finger and it springs back or a skewer comes out clean.

Let the cupcakes cool in the tin for five minutes. Then transfer to a cooling rack and let cool before piping the buttercream.

Using a stand mixer or electric mixer, beat the butter in a large mixing on medium high for around a minute until well softened. (Butter needs to be at room temperature)

Sift half of the icing sugar to the mixing bowl and beat on low until the butter and icing sugar become incorporated. Then turn the speed back to medium high and beat for around 2 minutes. Repeat again with the remaining icing sugar.

Add the strawberry extract, salt, a drop of pink food colouring and one tablespoon of heavy cream. Beat the buttercream mixture on medium high until the ingredients have come together, ensuring you scrape the bottom and side of the bowl while mixing. Add another tablespoon of heavy cream and more drops of pink food colouring until you get to your desired colour (I made mine a pale pink).

Pipe the strawberry buttercream (I used an extra large round tip) and top each cupcake with some heart sprinkles. Keep in an airtight container at room temperature for up to 2 days and in the fridge for up to 5 days.