This is a fabulous cupcake recipe for the summer. I bought fresh strawberries from a farm back home. Washed and then froze them. I find frozen strawberries are best as they add a little more liquid and blend easily. These cupcakes have been a real crowd pleaser. I hope you enjoy my recipe!
Preheat oven to 350 degrees.
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 frozen (thawed) pureed strawberries
1/2 cup of Strawberry Cream Liqueur ie Tequila Rose
1/4 cup milk
With a hand mixer beat sugar and butter together for a couple of minutes until the sugar is dissolved and the mixture is a pale yellow.
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!