Perfect for Valentines, Date Nights, Anniversaries and all lovely celebrations with your special someone... dainty and fun to decorate and play around with.
Tip 1: lessen the colouring if you want a less intense colour
Tip 2: if you don't like ice creams, pink whipped cream will taste great too!
Ingredients:
185 grams unsalted butter
170 grams caster sugar
3 eggs
125 grams self-raising flour
30 grams plain flour
125 ml milk
1/2 teaspoon pink food colouring
1/4 cup fresh minced strawberries (more if you want to, just make sure the batter is not too thin)
Serving touches:
Scoops of strawberry ice cream
Syruped strawberries (click here for recipe)
Directions:
Preheat the oven to 350 F.
Line your cup cake pan with cases.
Cream the butter and sugar in a bowl. Add eggs one at a time beating carefully after each addition.
Sift the flours together and fold alternately with milk. Add the fresh minced strawberries.
Divide the batter equally. Add colouring in one.
Scoop both mixture into each cases up to 3/4 of each cases. Using a toothpick, swirl the mixture to create a marble effect.
Bake for 15 minutes or until a toothpick or skewer comes out clean when inserted in the cupcake.
Cool cupcakes in a wire rack.
Assembling:
At the bottom of your serving glass, place a tablespoon of syruped strawberries. Scoop your strawberry ice cream on it. Place your strawberry swirl cupcake on top and garnish more syruped strawberries on the side for a more pronounced flavour. Add almond slivers if you want.
Enjoy and have fun!
Tip 1: lessen the colouring if you want a less intense colour
Tip 2: if you don't like ice creams, pink whipped cream will taste great too!
Ingredients:
185 grams unsalted butter
170 grams caster sugar
3 eggs
125 grams self-raising flour
30 grams plain flour
125 ml milk
1/2 teaspoon pink food colouring
1/4 cup fresh minced strawberries (more if you want to, just make sure the batter is not too thin)
Serving touches:
Scoops of strawberry ice cream
Syruped strawberries (click here for recipe)
Directions:
Preheat the oven to 350 F.
Line your cup cake pan with cases.
Cream the butter and sugar in a bowl. Add eggs one at a time beating carefully after each addition.
Sift the flours together and fold alternately with milk. Add the fresh minced strawberries.
Divide the batter equally. Add colouring in one.
Scoop both mixture into each cases up to 3/4 of each cases. Using a toothpick, swirl the mixture to create a marble effect.
Bake for 15 minutes or until a toothpick or skewer comes out clean when inserted in the cupcake.
Cool cupcakes in a wire rack.
Assembling:
At the bottom of your serving glass, place a tablespoon of syruped strawberries. Scoop your strawberry ice cream on it. Place your strawberry swirl cupcake on top and garnish more syruped strawberries on the side for a more pronounced flavour. Add almond slivers if you want.
Enjoy and have fun!
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