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
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cupcakes
Serves: 16
Ingredients
  • FOR STRAWBERRY PUREE
  • 150g strawberries
  • 2 tablespoons sugar
  • FOR CUPCAKES
  • 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
  1. Preheat oven to 180 C/160 C fan, line cupcake trays with papers
  2. TO MAKE STRAWBERRY PUREE
  3. Cut strawberries into 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
  4. 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
  5. TO MAKE CUPCAKES
  6. Beat butter and sugar until mixture is pale and fluffy, add eggs one at a time, mixing well after each addition
  7. Sift flours together in a separate bowl, add vanilla to milk
  8. Add flour to the butter mixture in three batches alternating with the milk and ending with the flour until all added and mixed well
  9. Reserve 1 cup of the cupcake mixture and add to half the strawberry puree
  10. Spoon white cupcake mixture into cupcake papers
  11. Divide strawberry mixture between cupcakes and using a skewer, swirl the mixture to create a marbled effect
  12. Bake for about 20-25 minutes or until lightly golden
  13. Test by inserting a skewer, it should come out clean
  14. Remove from oven and allow to stand for 10 minutes, then remove and place on a wire rack to cool
Notes
Strawbery Buttercream

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 ♥

 

Cathie