Strawberry swirl cupcakes - recipe

Strawberry swirl cupcakes

  • Prepare

  • Serves

  • Cook

  • Skill



For the cupcakes

For the decoration

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  1. 1

    Preheat the oven to 180°C (160°C fan, gas mark 4). Line a cup cake tin with 12 paper cupcake cases.

  2. 2

    Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy. Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.

    For this step you'll need:

    • 50g Butter (unsalted) softened
    • 150g Unrefined golden caster sugar
    • 3 Egg(s) (free range) beaten
  3. 3

    Stir in the rest of the flour, baking powder and vanilla extract until smooth.

    For this step you'll need:

    • 150g Self-raising white flour
    • 1tsp Baking powder
    • 1tsp Vanilla extract
  4. 4

    Place heaped dessertspoonfuls of the mixture into each cupcake case. Bake for 20-25 minutes until golden brown and just firm to the touch. Allow to cool completely.

  5. 5

    To decorate, mix together the icing sguar and  butter to make a soft butter cream. Adding a few drops of strawberry flavouring and pink food colouring.

    For this step you'll need:

    • 50g Butter (unsalted) softened
    • 125g Icing sugar
    • Pink food colouring a few drops
    • Strawberry flavouring a few drops
  6. 6

    Place the mixture in a small piping bag with a star nozzle and pipe over the cake. Try doing different shapes with the piping bag such as swirls, stars and petals to add interest and variety.

  7. 7

    To finish top the cupcakes with silver balls.

    For this step you'll need:

    • Silver balls

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