My Favourite Strawberry Swirly Cupcake Recipe

Ingredients

4 oz Caster Sugar

4 oz Soft Margarine

2 Medium Eggs

4 oz Self Raising Flour

1/2 tsp Baking Powder

2 tsp Strawberry Jam (sieved)

To Decorate

2 oz unsalted butter ( room temperature)

11oz of sifted icing Sugar.

4oz of full fat cream cheese.

Some pink food colouring.


Method

1. First preheat the oven to gas mark 4 and line a muffin tray with 12 cases.

2. Then put all of the ingredients into a mixing bowl(except for the jam.)

3. Add 1/2 tsp of jam to each case and swirl it all up.

4. Then leave to cool.

For the frosting

1. Beat the butter until it is nice and soft and slowly start to add the icing sugar until the mixture is light.

2. Next add the cream cheese and whisk until fluffy.

3. Divide the mixture in half and the beat the food colouring into one half.

4. Then fill a piping bag half with Strawberry cream and half with plain cream. And pip swirls onto the cakes.

5. Your cakes are now ready but make sure the cakes are kept in an airtight tin for three days so they keep nice and fresh.

That is my favourite Strawberry swirl Cupcake recipe.