Serving: 12
Prep Time: 10 Mins
Cook Time: 15 - 20 Mins
Ingredients
- 1 1/2 cups self-raising flour
- 125g unsalted butter, softened
- 3/4 cup caster (superfine) sugar
- 1 teaspoon vanilla essence
- 1/2 cup milk
- 2 eggs, beaten
Directions
- Preheat oven to 350 degrees F (180 degrees C). Line a 12 holes cupcake tin with paper patty case.
- Sift the flour into a large mixing bowl. Add the remaining ingredients and beat with an electric mixer on a low speed for 2 minutes, or until combined. Increase the speed to medium and beat for 3 minutes, or until pale and smooth.
- Spoon the mixture evenly into the patty case. Bake for 15 - 20 minutes, or until golden and firm to the touch. A skewer inserted into the centre of a cupcake should come out clean. Cool on a wire rack. Ice and decorate as desired.
Frosting
- 6 large ripe strawberries
- 1 cup icing sugar
- 1 - 2 pink coloring
- 1 - 2 lemon juice
- Mash strawberries with fork then combine the remaining ingredient and beat till smooth.
- 2 Spread the frosting onto the cupcake!
