Strawberry rose cupcakes (makes 12 cup cakes)
Ingredients
125g (4 ounces) butter, softened
200g (7 ounces) caster sugar (superfine)
3 eggs
300g (10.5 ounces) self-raising flour
140 ml milk
150g fresh strawberries, diced
1/2 teaspoon rose essence
pinch of salt
Cooking instructions
- Preheat oven to 160-180 deg C (325-350 deg F)
- Line baking tray with paper cases
- Beat butter and sugar in a bowl with an electric mixer until the mixture turns a pale colour
- Stir in the eggs and salt and mix thoroughly
- Stir in half the flour
- Stir in the strawberries, rose essence and milk
- Stir in the remaining flour
- Spoon mixture into cases
- Bake for 12-15 minutes
- Place cakes on a wire rack to cool
Cream cheese Frosting
Ingredients
250g (8.8 ounces) cream cheese
150g butter (5.2 ounces)
400g icing sugar (14.1 ounces)
1/2 teaspoon vanilla essence
Cooking instructions
- Beat cream cheese, butter, icing sugar and vanilla essence for 30 seconds
Decorating the cakes
You will need:
Cream cheese frosting
Roll-on icing (sugar paste)
Pale pink food colouring paste
Rolling pin
Butterfly cutter
Small paintbrush
Piping bag and nozzle
Sieved icing sugar (confectioners sugar)
- Fill piping bag with cream cheese frosting and pipe in peaks on top of the cakes
- Dust work surface with icing sugar
- Place roll-on icing onto surface and gradually add food colouring to roll-on icing with a cocktail stick (as it is very concentrated), and knead colour in. Keep adding food colouring until you get desired colour
- Roll out icing so it is about 5mm thick, and cut out butterfly shape using cutter
- Place on top of cake, and with a damp brush lightly paint the top to bring back the shine
As I have to have a gluten free diet, I substitute the self-raising flour for gluten and wheat free self raising flour.
Have a sweet day!