Strawberry rose cupcakes

Strawberry rose cupcakes (makes 12 cup cakes)

Ingredients
125g (4 ounces) butter, softened
200g (7 ounces) caster sugar (superfine)
3 eggs
300g (10.5 ounces) Gluten free self-raising flour
140 ml milk
150g fresh strawberries, diced
1/2 teaspoon rose essence
pinch of salt

Cooking instructions

1. Preheat oven to 160-180 deg C (325-350 deg F)
2. Line baking tray with paper cases
3. Beat butter and sugar in a bowl with an electric mixer until the mixture turns a pale colour
4. Stir in the eggs and salt and mix thoroughly
5. Stir in half the flour
6. Stir in the strawberries, rose essence and milk
7. Stir in the remaining flour
8. Spoon mixture into cases
9. Bake for 12-15 minutes
10. Place cakes on a wire rack to cool

Cream cheese Frosting

Ingredients
250g (8.8 ounces) cream cheese
150g butter (5.2 ounces)
400g icing sugar (14.1 ounces)
1/2 teaspoon vanilla essence

Cooking instructions

1. Beat cream cheese, butter, icing sugar and vanilla essence for 30 seconds

Decorating the cakes

You will need:
Cream cheese frosting
Roll-on icing (sugar paste)
Pale pink food colouring paste
Rolling pin
Butterfly cutter
Small paintbrush
Piping bag and nozzle
Sieved icing sugar (confectioners sugar)

1. Fill piping bag with cream cheese frosting and pipe in peaks on top of the cakes
2. Dust work surface with icing sugar
3. Place roll-on icing onto surface and gradually add food colouring to roll-on icing with a cocktail stick (as it is very concentrated), and knead colour in. Keep adding food colouring until you get desired colour
4. Roll out icing so it is about 5mm thick, and cut out butterfly shape using cutter
5. Place on top of cake, and with a damp brush lightly paint the top to bring back the shine

As I have to have a gluten free diet, I substitute the self-raising flour for gluten and wheat free self raising flour.

Blush butterfly cupcake cases

Have a sweet day!