Cupcake with strawberry

Name: cupcake with strawberry
Total time: 65 min
Yield: 25
Ingredients: 150 gram soft butter; 250 gram powdered sugar; 3 egg; 150 gram self raising flour; 25 strawberry; 4 tablespoon water

Ingredients

Directions

Preheat the oven to 160 ° C.
Cover the bottom of the baking sheet with baking paper and grease the sides with butter.
In a bowl, beat the butter with half of the icing sugar with the hand mixer into an airy cream.
Break an egg over the butter mixture and beat the egg with the hand mixer until you no longer see it.
Do this with the other eggs.
Always beat before adding the next egg.
Add the flour and beat everything until smooth.
Pour the batter into the baking tin and slide it into the oven.
Bake the cake in half an hour until golden brown and done.
Allow the cake to cool for five minutes in the mold.
Turn the cake on a rack and remove the baking paper.
In a bowl, stir the remaining icing sugar with the water into a thin glaze.
Spread this over the still warm cake.
Let the cake cool down further.
Cut the cooled cake into 4 x 4 cm pieces.
Put each piece of cake in a paper cup.
Stick the strawberries on cocktail sticks and put them in the cupcakes.