Name: Strawberry and vanilla cupcakes
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Yield: 1
Ingredients: 200g unsalted butter, softened; 4.40 gm vanilla extract; 215.00 gm caster sugar; 3 eggs; 375.00 gm self-raising flour, sifted; 128.75 gm milk; 375.00 gm icing sugar mixture, sifted; 15.60 gm milk; 3 tsp strawberry essence; pink food colouring; icing flowers, to decorate

Strawberry and vanilla cupcakes

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Prep Time:
15 minutes

Cook Time:
17 minutes

Total Time:
32 minutes

Delicious strawberry and vanilla cupcakes perfect for Pink Ribbon Day.

Ingredients:

15.60 gm milk
200g unsalted butter, softened
4.40 gm vanilla extract
215.00 gm caster sugar
3 eggs
375.00 gm self-raising flour, sifted
128.75 gm milk
375.00 gm icing sugar mixture, sifted
3 tsp strawberry essence
pink food colouring
icing flowers, to decorate

Instructions:

Preheat your oven to 180C/160C fan-forced. Line two 12-hole muffin pans with paper cases.
In a small bowl, use an electric mixer to beat together butter, vanilla, and sugar until light and fluffy. Add eggs one at a time, beating well after each addition (mixture may separate). Transfer mixture to a large bowl and gradually mix in half of the flour and half of the milk. Repeat with remaining flour and milk until well combined.
Fill each 1/3 cup-capacity muffin pan with 2 level tablespoons of mixture. Bake for 15 to 17 minutes.
Allow cakes to rest in pans for 2 minutes before elegantly transferring them to a wire rack to cool completely.
Prepare the strawberry icing by combining icing sugar and milk until smooth, then mix in strawberry essence and food coloring. Spread the icing over the cakes, top with icing flowers, and serve.

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