Strawberry Swirl Cupcakes

These cupcakes are the perfect solution for a warm summer's day treat. You can even have them with cream to have a scrumptious strawberries and cream dessert. Perfectly British!

You can always mix up this recipe by replacing the strawberries with either raspberries, blackberries and blueberries! Just remember to change the colour of icing on top!

Ingredients:
110g self-raising flour
110g caster sugar
110g softened butter
2 large eggs
110g strawberry jam

110g softened butter
225g sieved icing sugar
2tbsp milk
1tsp vanilla essence
Pink food colouring

Method:
Pre-heat your oven to 190 degrees Celsius. Line a cupcake tin with cupcake cases.
Combine the flour, sugar, butter and eggs in a bowl and whisk together for 2 minutes or until smooth.
Divide half of the mix between the paper cases, then add 1tsp of strawberry jam in the centre of each one.
Top with the rest of the cake mix and transfer the tin to the oven and bake for 15-20 minutes, until a skewer inserted into the centre comes out clean.
Transfer the cakes to a wire rack and leave to cool completely.
For the buttercream, beat the butter with a wooden spoon until light and fluffy then beat in the icing sugar a quarter at a time.
Use a whisk to incorporate the milk, vanilla essence and food colouring, then whisk for 2 minutes or until smooth and well whipped.
Spoon the icing into a piping bag fitted with a large star nozzle and pipe a big swirl of icing on top of each cake.



Happy baking!

Charley x

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