Strawberry Cupcakes w/Strawberry Cream Liqueur
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!
