Strawberry buttermilk cupcakes
Makes 12 cupcakes Cost per cupcake $0.55 Time to make 30 min Suitable to freeze (see Note) 1 x 250g punnet
strawberries, hulled 75g reduced-fat table spread ½ cup (110g) caster sugar 1 teaspoon vanilla extract 2 eggs 1½ cups (275g) plain flour 3 teaspoons baking powder ¹⁄³ cup buttermilk 75g reduced-fat cream cheese
(see Cook’s tip) 1 tablespoon pure icing sugar Strawberries, sliced, to garnish 1 Preheat oven to 160°C. Line 12 x ¹⁄³-cup muffin-pan cups with paper cupcake cases. 2 Purée strawberries in a food processor. (Reserve 1 tablespoon of this purée for the icing.) 3 Place table spread, caster sugar and vanilla extract in a large mixing bowl; beat with an electric mixer until pale and creamy. Add eggs one at a time, beating mixture well between additions. 4 Sift together flour and baking powder into a medium bowl. Add strawberry purée and flour mixture alternately to egg mixture, then add buttermilk, stirring until batter is smooth and well combined. 5 Divide batter among muffin-pan cups; bake for 15–18 minutes, or until cupcakes are just firm to the touch and light golden. Remove muffin pan from oven and leave to cool slightly. Turn cupcakes out onto a wire rack and leave to cool. 6 Meanwhile, place reserved tablespoon of strawberry purée in a medium bowl with cream cheese and pure icing sugar; mix until icing is smooth and creamy. 7 Spread cool cupcakes with a little of the icing, top with sliced strawberries and serve. Cook’s tip You’ll need the cream cheese that comes in a block, not the spreadable variety. Note Wrap individual uniced cakes in cling film, and you can freeze them for up to a month.