Sweet Monkey

VANILLA CUPCAKES:

Preheat the oven to 350F. Line a muffin pan with liners.

In a large bowl, sift together flour and corn starch. Add the sugar, baking powder and salt and stir well so everything is evenly distributed.

Beat the eggs and vanilla together well, until they become frothy (you can do this by hand or with a mixer).

Add the buttermilk to the eggs and mix, followed by half the dry ingredients. Stir to combine. Now add the melted butter and mix well, followed by the remaining dry ingredients. Gently mix and fold to combine (a few very small lumps is fine).

Fill the cases to about 3⁄4 full, then bake for about 20 minutes or until a toothpick inserted comes out with just a few crumbs on it. Make sure to turn the tray halfway through cooking so they all cook evenly.

Remove from the oven and allow to cool in the tins for 5-10 minutes before transferring the cupcakes to a wire rack.

STRAWBERRY BUTTERCREAM:

Use a blender to blend the freeze dried strawberries to a powder.

In a stand mixer with a paddle attachment, beat the butter on low-med speed for 6 minutes (or until it’s looking very pale and whipped). Scrape down the sides half way through then continue beating.

With the mixer on low, add the sugar 1 spoon at a time until combined. Scrape down the sides of the bowl. Add the salt, vanilla and heavy cream and beat for 3 minutes at medium speed until it looks light, thick and whipped.

Add the freeze dried strawberry powder and beat for another 2 minutes.

Now pipe your frosting and decorate as chosen!