Christmas strawberry cupcakes
These little cupcakes with bursts of strawberry flavour are perfect gifts for spreading the Christmas cheer.
butter, softened 185g
strawberry essence 1 tsp
caster sugar 1 cup (215g)
plain flour 1 1/4 cups (190g)
self-raising flour 1/2 cup (75g)
milk 1/3 cup (80ml)
sultana bursts strawberry flavour Icing 3 x 30g packets
pure icing sugar 1 cup (150g)
milk Christmas sprinkles, to decorate 1 tbs
1 Preheat oven to 180°C (160°C fan-forced). Line twelve 3/4 cup (185ml) texas muffin pans with paper cases.
2 Use an electric mixer to beat the butter, essence and sugar in large bowl until pale and creamy. Add the eggs, one at a time, beating well between each addition until just combined. Stir in combined flours, milk and sultanas in two batches until combined.
3 Spoon mixture evenly among the paper cases. Bake in preheated oven for 25 to 30 minutes or until a skewer inserted into the centre of the cakes comes out clean. Transfer to a wire rack to cool completely.
4 To make the icing, sift icing sugar into medium bowl. Stir in enough milk to make a smooth icing. Drizzle icing over each cake and sprinkle with Christmas sprinkles.