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Strawberry swirl cupcakes

A recipe from the Good Food collection.

Ingredients

Murdoch Recipe Article Lead - narrow
  • 185 g (6½ oz) unsalted butter, softened
  • 170 g (6 oz/¾ cup) caster (superfine) sugar
  • 3 eggs
  • 125 g (4½ oz/1 cup) self-raising flour
  • 30 g (1 oz/¼ cup) plain (all-purpose) flour
  • 125 ml (4 fl oz/½ cup) milk
  • ¼ teaspoon pink food colouring

Liqueur strawberries

  • 2 teaspoons icing (confectioners') sugar, sifted
  • 1 tablespoon strawberry liqueur
  • 6 strawberries, hulled and halved
  • small scoops strawberry ice cream

Method

1. Preheat the oven to 180°C (350°F/Gas 4). Line 12 standard muffin holes with paper cases.

2. 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.

3. Divide the mixture evenly among the cases. Bake for 15 minutes, or until a skewer comes out clean when inserted into the centre of a cake. Transfer onto a wire rack to cool.

4. 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 minutes.

5. Cut out the centre of each cake leaving a 1 cm (½ inch) border. Top each cake with a scoop of ice cream and decorate with a strawberry liqueur.

Course:
Dessert
Occasion:
Cocktail Party

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