Strawberry Cupcakes With Condensed Milk Buttercream

There's nothing like fresh strawberries in the summer in Britain, you can never get them the same any other time of the year, you just cant!
So I like to make the most of this, I have been eating them so much just with ice cream or cream, or actually just by themselves! Obviously I wanted to bake them into cupcakes (I want to bake everything into cupcakes) and I have been waiting to try out condensed milk butter cream for a while so what better time then now!

Ingredients:

(Makes roughly 10 large cupcakes)

For the cake-

• 180g unsalted butter
• 180g caster sugar
• 2 large eggs
• 1 tsp vanilla extract
• 180g self raising flour
• 1/2 tsp baking powder
• 1 punnet of strawberries chopped (save some strawberries for decoration)

For the butter cream-

• 150g unsalted butter, softened
• 300g icing sugar
• 4 tbsp condensed milk

Preheat your oven to 180c and line a muffin tray with 10 cases.

In a large bowl cream together the butter and sugar until light and fluffy.

Beat in eggs one at a time and add the vanilla with the last one.

Sift in the flour and baking powder, then gently fold in with a metal spoon until just combined.

Add the chopped strawberries and fold in.

Divide the batter between the muffin cases and place in the oven for 25-30 minutes. (They will take longer to bake because of the strawberries) Once baked leave to cool completely on a wire rack before icing.

Now for the icing, beat the butter until it starts to go pale in colour, then slowly add in the icing sugar, and then the condensed milk until combined and you have a nice fluffy icing.

If you think its too stiff add some milk.

Pipe your buttercream onto each cupcake and decorate with your leftover strawberries.

I used a wilton 1M tip to decorate mine with, always makes whatever I bake look 'pro'.

I got mine here- 

Wilton 1M Nozzle Cupcake Decorating Tip Swirl