I decided to try some cupcakes, using strawberries as a flavouring.  Fresh strawberries, pureed for the cake mix and for the frosting too, and then some slices of strawberry on top sounded like a good idea.

It was a bit of a guess just how much puree to use in each, but with the frosting it wasn’t too difficult as adding more icing sugar would always firm it up.

In the end I decided that about 160 ml of puree for each would be about right.  So that is what I used.
The mixture for the cupcakes seemed of the right consistency after mixing, so I was optimistic that they would turn out fine, and they did.

They cupcakes have a lovely strawberry flavour and the frosting is sweet and flavoursome too, so I am very pleased with the end result, apart from the piping.  I didn’t have the right nozzle, and maybe had the frosting just a little too soft.  But it firmed up nicely once it had been placed in the fridge for a while.

Ingredients:
For the cupcakes:

• 160 g of fresh strawberries
• 165 g plain flour
• 1 tsp. baking powder
• 1/4 tsp. coarse salt
• 60 ml milk
• 1 tsp.vanilla extract
• 120g unsalted butter at room temperature
• 200g granulated sugar
• 1 medium egg 
• 2 medium egg whites 

For the frosting:

• 80g fresh strawberries (plus more for topping)
• 240g unsalted butter, 
• Pinch of salt
• 200-300g  icing sugar
• 1/2 tsp.vanilla extract

1. Preheat oven to 180C/160C fan. Line a 12-cup muffin pan with cupcake liners.
2. In a bowl sift together flour, baking powder and salt. 
3. Pulse strawberries in a small food processor until puréed. You should have about 160ml of purée. 
4. In a small bowl, mix together milk, vanilla, and the strawberry purée.
5. Cream butter on medium-high speed of mixer until light and fluffy. Gradually add granulated sugar and continue to beat until well-combined and fluffy.
6. Reduce mixer speed to medium and slowly add egg and egg whites until just blended.
7. Add half flour mixture, slowly, with mixer on low; mix until just blended. 
8. Add milk mixture; mix until just blended. 
9. Add remaining flour mixture, scraping down sides of bowl with spatula, as necessary, until just blended.
10. Scoop batter evenly among prepared muffin cups. 
11. Bake for 22 to 25 minutes, be sure to test using a toothpick to make sure they are completely done in the center. 
12. Transfer muffin pan to a wire rack and let cupcakes cool completely in pan before icing.
13. To make the frosting purée the  strawberries until smooth. 
14. Beat together butter and salt on medium speed of mixer until light and fluffy.
15. Reduce mixer speed and slowly add sifted powdered sugar; beat until well combined. Add vanilla and 60ml cup strawberry purée, mix until just blended.