Pink! Double layer strawberry cupcakes

As a ‘typical’ girly girl, I love pink. Everything would be pink if I ruled the World… Okay, maybe that’s too far, so not everything. So I had to make something pink.

I had a couple of punnets of strawberries that I was going to use for a cheesecake but someone <cough> my husband <cough> ate the whole pack of digestives I was going to use. So I had to come up with something else to make. I thought cupcakes are easy enough to whip up quickly (having lots of chores to do šŸ˜¦ )

Here’s what I did:


110gĀ butter/margarine

110gĀ caster sugar

2 eggs, beaten

200gĀ self-raisingĀ flour

Strawberries, mashed

Red food colouring gel

Strawberry jam

For the buttercream:

140g softened butter

280g icing sugar

1 tbsp milk

A little bit of food colouring

Strawberry jelly sweets

1. Preheat the oven to gas mark 4 and line a 12 hole muffin tin with paper cases

2. Weigh the butter and caster sugar and beat until pale and creamy

3. Fold in the sieved flour using a large spoon

4. Mix in the mashed strawberries and a little bit of the food colouring gel (until you get the colour you desire)

5. Spoon the mixture into the paper cases until they are half full

6. Bake in the oven for 12 minutes (check that a skewer comes out of the cake clean) Remove from the tin and place on a wire rack to cool. Loosen the wrappers, so they’ll come away easily, then bake the next batch (the mix makes 24 little cakes)

7. When the cakes have cooled, take them out of the wrappers and spread a little jam (I used strawberry) withĀ a small pallette knifeĀ over one of the top of the cakes and place another cake on the top. Repeat with all the cakes so that you have 12 ‘double cakes’ Then put them in a new wrapper.

8. Now it’s time to make the buttercream. Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth, then add the remaining icing sugar with one tablespoon of milk (you can add more if necessary) until the mixture is smooth but firm enough to pipe

9. Add in the food colouring and mix until it is totally combined (I wanted mine to be pale pink)

10. Prepare the icing bag, choosing the nozzle of your choice (I used a star shaped nozzle). Fill the bag (I place the bag into a bag to make filling it easier) and swirl from the outside, inwards

11. Finish the cake with a strawberry sweet in the center


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