These cupcakes have been a real crowd pleaser.

INGREDIENTS

1/2 cup butter, softened
1 cup sugar
3 eggs
1 tsp. vanilla
2 cups flour
1/2 cup self-rising pastry flour
1/2 tsp. baking powder
1/2 cup of fresh or frozen (thawed) pureed strawberries
1/2 cup of Strawberry Cream Liqueur ie Tequila Rose
1/4 cup milk

METHOD

Preheat Oven to 350 degrees

With a hand mixer beat sugar and butter together until light and fluffy.
In a separate bowl sift together the flours and baking soda.
Add the eggs and vanilla to the butter mixture; mix well.
Stir in the milk, pureed strawberries and Strawberry Cream Liqueur.
Gradually add the flour mixture to the wet mixture, blending as you go.
Spoon batter into lined cupcake tins; fill to about 3/4 full.
Bake for 18-20 minutes. Makes app. 16 cupcakes.
let cool and ice cupcakes with Strawberry Icing

STRAWBERRY ICING
1/2 cup butter, softened
app. 2-2 1/2 cups icing sugar
1/8 cup pureed strawberries
2 tbsp. Strawberry Cream Liqueur
Blend together butter, and strawberries.

Gradually add icing sugar and liqueur alternating as you go until you get a smooth creamy texture
Ice cupcakes and enjoy!

Store in a cool dry place. Cupcakes will keep for 3-4 days.