Fresh Strawberry Cupcakes

For the cake:
1. Preheat the oven to 350 F (180 C or 160 C for a fan oven).
2. Line a 12-hole cupcake tin or muffin tin with paper liners.
3. Prep your strawberries. Set aside 6 or 7 medium-sized strawberries for decoration at the end. Remove the green stems and finely chop the remaining strawberries. Set aside a heaping 1/2 cup of the chopped strawberries. These will be mixed directly into the cake batter later.
4. Make a strawberry puree with the rest of the chopped strawberries. Use a blender, food processor or hand blender to puree the strawberries to liquid. Combine the pureed strawberries, the strawberry jam and a splash of water in a small saucepan. Heat the mixture over medium high heat, stirring occasionally, until the jam has melted and the mixture is smooth. This should take about 3 to 4 minutes. You will have about a cup of finished strawberry puree. You will need 1/3 of a cup for the cake batter and 1/2 cup for the frosting. Set the mixture aside to cool to room temperature.
5. Whip the cream. I usually do this by hand since it’s such a small amount. You want to whip it to the soft peak stage. Transfer to the fridge until you’re ready to use it.
6. Combine the flour, baking soda, baking powder and salt together in a medium bowl. Whisk for about 30 seconds until thoroughly combined. Set aside.
7. Use a hand mixer or a stand mixer fitted with the paddle attachment to beat the butter on medium speed for about 3 minutes.
8. Add the granulated sugar and beat on medium speed until very light, about 2 minutes.
9. Scrape down the bowl and beat in oil, followed by the eggs and then the vanilla.
10. Scrape down the bowl again, set the mixer to a low speed and gradually add half the flour mixture, then add 1/3 cup of the strawberry puree, followed by the remaining half of the flour.
11. Fold in the whipped cream gently by hand, followed by the reserved chopped strawberries.
12. Fill the cupcake liners with a medium-sized ice cream scoop (approximately 2 inches wide). The cupcake liners should be about 2/3 full, which will leave enough room for the cupcakes to rise.
13. Bake cupcakes for 15 to 19 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. I start checking at 15 minutes, then return the cupcakes to the oven to bake for another two minutes at a time until they are done.
14. Cool the cupcakes in the pan for 10 minutes, then transfer to a wire rack to cool completely.

For the frosting:
1. Use a hand mixer or a stand mixer fitted with the paddle attachment to beat the butter on medium speed for 2 to 3 minutes or until creamy and smooth.
2. Add the icing sugar, salt (I use fine sea salt), vanilla, whipping cream and the reserved strawberry puree.
3. Start mixing on low speed to combine the ingredients, then gradually increase to high speed. The mixture may look slightly curdled. Don’t worry, just keep beating on high speed until you have a smooth, creamy frosting. This will take 3 to 4 minutes.
4. If the mixture is too thin, add more icing sugar. If it seems too thick, add a bit more cream.
5. Frost the cupcakes using any method you like. I used a piping bag with a large open tip to create big swirls.
6. Decorate the top of the frosted cupcakes with sliced strawberries.
7. Cupcakes may be stored for up to 3 days in an airtight container.