Ingredients
1 cup plus 2 tablespoons granulated sugar
1 1/3 self-raising flour, sifted
1 tsp baking powder
3 tablespoons cornstarch
1//2 cup coarsely pureed ripe strawberries
1 cup (2 sticks) unsalted butter, room temp
4 large eggs

To decorate
Strawberry compote filling
1 batch of vanilla buttercream icing: Beat 8 tablespoons unsalted butter at room temperature with 5 cups of sifted confectioners' sugar (adjust to your liking) and lastly add 1 tsp vanilla extract and 1/4 cup of milk (food coloring optional).

1 Preheat oven to 350 degrees (F) and line 15 cups in two 12-cup muffin pans with cupcake liners

 2 Put sugar, flour, baking powder, cornstarch and pureed strawberries into a food processor. Pulse until evenly mixed. (roughly 4 seconds). Add butter and eggs and process briefly until even (roughly 10 seconds). If using an electric hand mixer, cream the butter and sugar first, beat in the eggs, one by one, and then add the remaining ingredients and beat well together.

3 Spoon mixture into the cups, filling them to about two-thirds full. Bake for about 25 minutes. The cakes will be fairly moist even when cooked.

4 Remove from oven and leave the cupcakes in the pans for about 10 minutes before placing on a wire rack to cool. Once cool, make a small hole in the center of each cupcake and use a teaspoon to push in the compote.

5 Decorate cupcakes with the icing :)

• Recipe adapted from: 'The Primrose Bakery’ by Martha Swift and Lisa Thomas