Strawberry swirl cupcakes - recipe

Ingredients

Recipe , Strawberry , Cupcakes , Swirl

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1

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

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
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

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
To finish top the cupcakes with silver balls.

For this step you'll need:
- Silver balls

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