for the recipe Strawberry Swirl Cupcakes
|125 g||unsalted butter|
|¾ cup||caster sugar|
|½ tsp||Queen Vanilla Extract|
|1 tsp||Queen Natural Strawberry Essence|
|⅓ cup||orange juice|
|225 g||self raising flour|
|Queen Rose Pink Food Colouring|
|½ tsp||Queen Natural Strawberry Essence|
|Dr. Oetker Ready to Roll Icing White & food colourings|
|Dr. Oetker Buttercream Icing|
Pre-heat the oven to 180C fan-forced and line a 12-hole muffin tin with cupcake liners.
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
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.
Bake cupcakes for 15-20 minutes or until a cake tester inserted in the middle comes out clean.
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.
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.