Pink Cupcakes

I received this wonderful pink ribbon bracelet in the mail the other day all the way from a sweet, sweet friend in The Netherlands.

October is pink ribbon month so it got me thinking about what I could do, so I am dedicating these pink cupcakes for the cause. 

I plan to sell some at the Made n Thornbury market this Saturday and donate the profits to the NBCF. 

I'd like to share the recipe with you and hope that it gets you thinking as well about what you can do to help.  As they say, every little bit counts.

gorgeous cupcake wrappers from Cupcake Wrapper Co.

Pink Cupcakes

makes about 16

Ingredients 

• 150g strawberries
• 2 tablespoons sugar
• 115g butter, room temperature 
• 225g caster sugar
• 2 eggs, room temperature
• 150g self raising flour, sifted
• 125g plain flour, sifted 
• 125ml milk, room temperature

Method 

• Preheat oven to 180 C/160 C fan, line cupcake trays with papers 
• Cut strawberries in quarters and place in a small saucepan over a low heat for a couple of minutes until liquid starts being released. add the sugar and allow to cook for a few minutes until strawberries are soft
• Using a stick blender, process until smooth and allow to cook on low heat for about a minute, take off heat and allow to cool 
• Beat butter and sugar until mixture is pale and fluffy, add eggs one at a time, mixing well after each addition 
• Sift flours together in a separate bowl, add vanilla to milk 
• Add flour to the butter mixture in three batches alternating with the milk and ending with the flour until all added and mixed well 
• Reserve 1 cup of the cupcake mixture and add to half the strawberry puree 
• Spoon white cupcake mixture into cupcake papers 
• Divide strawberry mixture between cupcakes and using a skewer, swirl the mixture to create a marbled effect

• Bake for about 20-25 minutes or until lightly golden 
• Test by inserting a skewer, it should come out clean 
• Remove from oven and allow to stand for 10 minutes, then remove and place on a wire rack to cool 

Strawberry Butter cream Icing

Ingredients

• Strawberry puree
• 125g butter, room temperature
• 30ml milk, room temperature
• 500g icing sugar

Method

• Beat butter  for about a minute , add strawberry puree, milk and 1 cup of icing sugar and continue beating for a few minutes until smooth
• Continue adding remainder of the sugar and beat for a few minutes until light and fluffy

Thanks again lovely thoughtful Saskia for the sweet gift.

HUGS to you all and if you are free on Saturday hope you can pop by and say hello ♥

✗ ♥