Happy New Year from KIN!
And to help you celebrate, here’s one of our most popular Summer recipes. It’s for a classic NZ favourite — the cupcake, in this case the strawberry cupcake.
Perfect Strawberry CupcakesBy Helen Tristram
It is the season of celebrating and of giving and of sharing food with people that are significant in our lives, it is the season of beautiful perfectly created strawberries.
This recipe is fun and easy, and can be turned effortlessly into a 22cm cake. Bake for 50-55 minutes.
1¾ cups sugar125g hulled strawberries2 eggs
1 cup oil
¾ cup yogurt
2½ cups plain flour
2½ tsp baking powder
Pre-heat the oven to 180oC. Line a cupcake tin with cupcake paper cases.
Put strawberries into a food processer with yogurt and process until smooth. The yogurt and strawberries should yield 1¼cup combined. Mix together sugar, eggs, oil and yogurt-strawberry mixture until combined. Add flour and baking powder and mix just until the ingredients are incorporated (don’t over mix). Pour mixture into cupcake tin and bake for 15-20 minutes. To test, press down gently with finger, the cupcake should bounce back when it is cooked. Turn out onto a wire rack to cool.
250g room temperature butter
3 cups icing sugar
¼ cup milk
1tsp strawberry essence
Put 2 cups of icing sugar into a mixing bowl with butter and mix until incorporated. Add the rest of the icing sugar, milk and strawberry essence. Mix until smooth. Put butter-cream into a piping bag with a star nozzle and pipe onto cooled cupcakes. Garnish with fresh strawberries. Recipe yields 12-15 cupcakes
Recipe courtesy of