Wednesday, May 5, 2010

Strawberry & Vanilla Cupcakes

Photography by Amanda McLauchlan

1 quantity Basic Cupcakes (see related recipe)


Strawberry Icing

2 1/2 cups icing sugar, sifted
3 tsps milk
3 tsps strawberry extract
pink food coloring
icing flowers (for decoration)

Preheat oven to 350°F oven. Line two 12-hole, 1/3 cup-capacity muffin pans with paper baking cups. Make Basic Cupcakes (see related recipe).


To Make Strawberry Icing:

Place icing sugar in a bowl. Stir in milk to form a spreadable icing, adding more milk if necessary. Stir in strawberry extract. Tint icing with food coloring. Spread icing over cupcakes. Decorate with icing flowers. Serve.

Bake for 10 to 12 minutes. Let stand in pans for 2 minutes. Transfer to a wire rack to cool.

For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture. Bake for 15 to 17 minutes.

Makes 24 cupcakes.

Source
Super Food Ideas - August 2008, Page 56
Recipe by Kim Coverdale

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