COOKIES on the DR. OETKER website

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Strawberry Swirl Cupcakes

These light cupcakes, with their simple, pretty swirly icing, are just perfect for any afternoon tea or birthday party.

12 cupcakes

Easy to make 30 Minutes

Ingredients

Ingredients

for the recipe Strawberry Swirl Cupcakes

For the Cupcake:

125 g unsalted butter
¾ cup caster sugar
2 eggs
½ tsp Queen Vanilla Extract
1 tsp Queen Natural Strawberry Essence
⅓ cup orange juice
225 g self raising flour

To Decorate:

Queen Rose Pink Food Colouring
½ tsp Queen Natural Strawberry Essence
Dr. Oetker Ready to Roll Icing White & food colourings
Dr. Oetker Buttercream Icing

Preparation

Preparation

1

Pre-heat the oven to 180C fan-forced and line a 12-hole muffin tin with cupcake liners.

2

Using an electric mixer, beat the butter and sugar together until light and creamy. Add the eggs, vanilla and strawberry essence and mix them through

3

Tip in half the flour and beat it through then add half the juice and mix it in. Repeat. Divide the batter between the cupcake liners.

4

Bake cupcakes for 15-20 minutes or until a cake tester inserted in the middle comes out clean.

5

Prepare the Dr. Oetker Buttercream according to the instructions on the packet. Add the Strawberry Essence and beat until the icing is light and fluffy. Divide the icing in half and beat a little pink food colouring through one half.

6

Scoop pink and white icing into separate rectangles of cling wrap and wrap into a sausage shape, leaving one end open. Place open ends down into a piping bag, to create the two-tone effect. Pipe icing on top of the cooled cupcakes and top with a fondant butterfly.