No matter whether you have always liked to prepare or you've chosen it up as a spare time activity during quarantine, we would venture a guess that you're watching for new recipes to tryout. After all, becoming creative at your kitchen can be a wonderful and satisfying way to spend your time.

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Ingredients

200g unsalted butter, softened
1 teaspoon vanilla extract
1 cup caster sugar
3 eggs
2 1/2 cups self-raising flour, sifted
1/2 cup milk

Strawberry icing

2 1/2 cups icing sugar mixture, sifted
3 teaspoons milk
3 teaspoons strawberry essence
pink food colouring
icing flowers, to decorate

Method

Step 1 Preheat oven to 180C/160C fan-forced oven. Line two 12-hole, 1/3 cup-capacity muffin pans with paper cases.
Step 2 Using an electric mixer, beat butter, vanilla and sugar in a small bowl until light and fluffy. Add eggs, 1 at a time, beating after each addition (mixture will separate at this stage). Transfer mixture to a large bowl. Stir in half the flour. Stir in half the milk. Repeat with remaining flour and milk until combined.
Step 3 For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture. Bake for 15 to 17 minutes.
Step 4 Stand cakes in pans for 2 minutes. Transfer to a wire rack to cool.
Step 5 Make strawberry icing: Place icing sugar in a bowl. Stir in milk to form a spreadable icing, adding more milk if necessary. Stir in strawberry essence. Tint icing with food colouring. Spread icing over cakes. Decorate with icing flowers. Serve.

Strawberry and vanilla cupcakes

How to make Strawberry and vanilla cupcakes

Ingredients

Strawberry icing

Method