I know strawberries are out of season for now, but you can try it with other fruits or berries. This is worth the plunge.
Ingredients (For 12 medium sized cupcakes)
1.5 cups All purpose Flour
0.5 cups Almond Meal (Blanched Almonds dried and ground)
4-5 fresh strawberries finely chopped
1 cup caster sugar
85 gms (little less than a cup)softened butter (strawberries keep the cake reasonably moist)
1/2 cup whisked curd (the more sour the better)
1 tspn baking powder
a pinch of baking soda
1/2 cup softened butter
1 cup icing sugar
2 tbsp strawberry puree(hulled strawberries ground to a paste)
1)In a bowl, mix the sugar, butter, curd,strawberries and beat them to make a nice homogenenous fluid mixture.
2)Mix the flour with baking powder and soda and sieve it 2 times.
3)Add the flour to the sugar mixture and mix well.
4) Add the almond meal 1 tbsp at a time and mix it well. If the batter becomes thick at anytime then add a tbsp of milk. Do not over mix.
5)Line the cupcake / muffin tray with cupcake liners.
6)Fill them with 2 tbsp of batter each.
7)In a preheated oven (180c) bake the cupcakes for about 12-15 min. I baked for 18 min the first batch but they became a little dry. Check at 15 min with a toothpick.
8)For the frosting, mix the ingredients together and beat them well. The strawberry puree will make the icing watery, so you make have to add more sugar.
9)When the cakes are done and cooled on a wire rack, spoon the icing on top of it.
Decorate with fresh strawberries. I made 12 cup cakes but was left with just 3 by the time I went to bring the camera.