60 grams of unsalted butter

130 grams of sugar

1 tbsp of vanilla extract

200 ML of natural yogurt

2 tbsp baking power

1/2 tbsp of salt

180 grams of self-raising flour

1/2 tbsp of baking soda

100 grams of fresh strawberries

1 large egg

Preheat oven to 180°C/Gas Mark 4. Line a muffin tin. Mix the flour with the baking powder, baking soda, and salt and set aside.

Mix the sugar and butter until light and fluffy. Add the egg, yogurt, and vanilla, mix until smooth. Add the flour then fold in the strawberries.

Spoon the mixture into the cupcake cases and bake for 25 minutes

To make the frosting, cream together the butter and mascarpone cheese until creamy. Gradually add the icing sugar and cream until smooth, finally add the vanilla.