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Strawberry Cupcakes Ingredients • 175g self-raising flour • 1 15g caster sugar • 2 eggs • 100 Greek yogurt • 115g butter, melted and cooled slightly • 100g strawberries, hulled and finely chopped For the icing • 300g icing sugar, sifted • 1 50g butter, softened • 2tbsp milk • 1 tsp vanilla extract • Pink food colouring • 6 strawberries, halved, or 12 small whole strawberries. Method Step 1 Heat the oven to 180°C/160°C fan/gas 4 and line a 1 2-hole tin with cupcake cases. Mix the flour and sugar together in a large bowl. In a large jug, whisk together the eggs, yoghurt and melted butter. Gradually mix the wet ingredients into the dry until you have a smooth batter, then fold in the strawberries. Step 2 Fill the prepared cases so they are about three-fourths full. Bake for 25-30 mins or until golden and a skewer inserted into the middles comes out clean. Leave to cool. Step 3 Meanwhile, make the icing. Beat the sugar and butter together until smooth and pale, then add the milk, vanilla and little pink food colouring and beat until the icing is an even pale pink shade. Spoon the icing into a piping bag fitted with a star nozzle, then pipe in swirls onto the cooled cupcakes. Decorate each with a strawberry half or small strawberry, then serve. 4. What should the readers do before using the better? a. Sift it. b. Melt it. c. Soften it. d. Extract it.

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