*Measure the flour correctly. The best way to measure the flour if you’re using cups is to use the spoon and level method. Spoon the flour into your measuring cup and then level off the top with a knife. Don’t pack the flour into the cup and don’t scoop the flour either. If you have a food scale then weigh the flour on your food scale for the best accuracy. 

*Strawberry purée. To make strawberry purée add strawberries to the food processor (leaves cut off) and purée. Around 10.5oz (300g) of strawberries puréed makes enough for the cupcakes and frosting. 

*Strawberry extract – this is great for intensifying the strawberry flavor. But if you can’t get hold of it you can just use vanilla extract. The strawberry purée on its own provides plenty of strawberry flavor. 

*Red gel food coloring – this just provides that lovely pink color. We only need to use a tiny bit in this recipe. Our favorite brand is Americolor. If you prefer to leave it out you can do so, but just keep in mind that the pink color of the batter usually won’t hold well when baked unless you also add in the food coloring.

*Storing and Freezing. Keep your cupcakes covered at room temperature where they will last for 2-3 days or covered in the fridge where they will last for up to a week. They are also freezer friendly if you want to freeze them. 

*This recipe was first published in February 2018. It has been updated with new photos and a few small changes/improvements to the recipe.