Strawberry swirl cupcakes
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Topped with strawberry ice cream and strawberry liqueur, these pretty cupcakes are great for special occasions.
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Makes: 12
Ingredients
Cassandra Andrews, 63 from Inverness, Highlands, suggests adding a bay leaf to your flour container to keep it free from moisture.
- 185g(6½ oz) unsalted butter, softened
- 170g (6oz) caster (superfine) sugar
- 3 eggs
- 125g (4½ oz) self-raising flour
- 30g (1oz) plain (all-purpose) flour
- 125 ml (4 fl oz) milk
- ¼ tsp pink food colouring
- Liqueur strawberries
- 2tsp icing (confectioners') sugar, sifted
- 1tbsp strawberry liqueur
- 6 strawberries, hulled and halved
- Small scoops of strawberry ice cream
Method
- Preheat the oven to 180°C (350°F, gas mark 4). Line 12 standard muffin holes with paper cases.
- Beat the butter and sugar together with electric beaters until light and creamy. Add the eggs, one at a time, beating well after each addition. Sift the flours together and fold in alternately with the milk. Add the food colouring and lightly swirl through the mixture to create a marbled effect.
- Divide the mixture evenly among the cases. Bake for 15 mins, or until a skewer comes out clean when inserted into the centre of a cake. Transfer onto a wire rack to cool.
- Combine the icing sugar and liqueur and stir to dissolve the sugar. Add the strawberries and stir to combine. Set aside to macerate for 5 mins.
- Cut out the centre of each cake leaving a 1cm (½ inch) border. Top each cake with a scoop of ice cream and decorate with a strawberry liqueur.
Buy Indulgence Cupcakes: A Fine Selection of Sweet Treats by Murdoch Books
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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