Method

• Preheat oven to 180C
• Line 12-cup medium sized muffin tins with papers or grease well with butter and flour lightly; set aside
• Place the strawberries and icing sugar into a food processor and blitz until a coarse puree occurs
• Remove 1/3 cup of the puree as this will be used in your icing
• With the remaining strawberry puree add the milk and mix
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 4-5 minutes, scraping down the sides of the bowl if needed
• Beat in whole egg until well incorporated and then add the whites beating well then add vanilla
• With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and strawberry mixture; beat until combined just combined after each addition as you don’t want to over mix this mixture
• Divide the batter evenly among the prepared tins so that each is about two-thirds full
• Bake until the cupcakes are golden in colour and a skewer comes out clean (about 20 minutes)
• Cool then remove from tins
• Meanwhile make the icing by beating the softened butter until very light and creamy, add the icing sugar and beat once again until light in colour
• Add the mascarpone and combine
• Lastly beat in the strawberry puree
• Chill until required
• Once the cup cakes are completely cool either generously apply the pink icing on top of each cake or if you are feeling fancy pipe it on and decorate with a little more strawberry