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.