Ingredients for the cupcakes
250g/9oz plain flour
55g/2oz ground almonds
2tsp baking powder
1/2tsp bicarbonate of soda
110g/4oz caster sugar
80ml/3fl oz sunflower oil
125ml/4 1/2 fl oz plain yoghurt
300ml/11oz double cream
2 Tbsp icing sugar
6 – 8 strawberries, sliced
Preheat oven to 180C/gas mark 4. Line a muffin tin with paper cases. Mix together the flour, ground almonds, baking powder and bicarbonate of soda in a bowl.
Whisk the eggs lightly in a separate bowl. Stir in the sugar, oil and yoghurt and mix well. Stir in the dry ingredients, stir until only just combined.
Spoon the mixture into the cases and bake for 20 – 25 minutes until golden. Leave to cool in the tins for 5 minutes before transfering onto a wire rack to cool completely.
To decorate, whisk the cream and icing sugar until stiff. Spread onto the cupcakes then decorate with the sliced strawberries.