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Strawberry Cupcake with Butter Topping ~ June Cupcakes |
Ingredients
3 eggs
1 cup butter, softened
1 cup caster sugar
1/2 cup milk
1 1/2 cups self-raising flour, sifted
2 tablespoons strawberry liqueur
1 1/2 cups icing sugar
1/2 cup butter, room temperature
Directions
1. Preheat the oven to 160ºC.
2. Line a 12-cupcake pan, with cupcake papers.
3. In a medium-sized bowl, lightly beat the eggs, add butter and sugar, then mix until light and fluffy.
4. Add milk, flour and strawberry liqueur, and stir to combine.
5. Beat with and electric mixer for 2 mins, until light and creamy.
6. Divide the mixture evenly between the cake papers.
7. Bake for 18-20 mins until risen and firm to touch.
8. Allow to cool for a few mins and then transfer to a wire rack.
9. Allow to cool fully before icing.
10. Meanwhile, combine icing sugar and butter into a small bowl, mix with a wooden spoon until well combined.
11. Pip icing onto each cupcake and deco it with marshmallow.
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