Strawberry swirl cupcakes

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How to make Strawberry swirl cupcakes

  • Yield : 12
  • Prep Time : 2:05
  • Cook Time : 0:15
  • Total Time : 2:20

Ingredients

  • 250g small strawberries
  • 1 1/2 cups self-raising flour
  • 1/2 cup caster sugar
  • 1/2 cup milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 100g butter, melted, cooled

Frosting

  • 125g butter, softened
  • 1 1/2 cups icing sugar mixture
  • 1 tablespoon milk

Method

  • Step 1 Preheat oven to 200°C/180°C fan-forced. Line a 1/3 cup-capacity muffin pan with paper cases. Reserve 6 strawberries. Place remaining strawberries in a small food processor. Process until smooth.
  • Step 2 Place flour and sugar in a bowl. Stir to combine. Make a well in centre. Whisk milk, eggs and vanilla together in a jug. Add butter and milk mixture to well. Stir to combine. Fold strawberry puree through mixture. Divide mixture between paper cases. Bake for 12 to 15 minutes or until a skewer inserted into the centre of 1 cake comes out clean. Stand in pan for 5 minutes. Transfer to a wire rack to cool.
  • Step 3 Meanwhile, make Frosting Using an electric mixer, beat butter in a bowl until pale and fluffy. Gradually add icing sugar mixture and milk, beating constantly until combined.
  • Step 4 Finely dice reserved strawberries. Spread cupcakes with frosting. Top with diced strawberries. Serve.

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