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Strawberry Minis (cupcakes)

I give you my Wimbledon Final recipe for  this year. I adore these little cupcakes. I get my cases from The Shire Bakery and I hope you'll agree, the sugar-paste flowers and fresh fruit work really well together.
120g self raising flour
120g caster sugar
120g Margarine
2 eggs
1 tsp vanilla 
3 tbsp milk  
250g icing sugar                                                             
125g unsalted softened butter

To Finish
3 tbsp strawberry jam
10 strawberries cut in half length ways leaving the stalks intact 
100g flower paste  rolled out and cut into 50 flowers I use this type of cutter

You'll also need 20 mini cupcake cases

Preheat the oven to 170˚c

Mix together the butter and sugar until light and fluffy.

Add the eggs and flour and mix until combined.

Now add the milk and vanilla.

Divide the mixture between 20 mini cupcake cases.

Bake in a preheated oven for 15-20 minutes.

Cool on a wire rack.

Mix together the buttercream ingredients together in a freestanding machine, whip until light and fluffy, swirl in the strawberry jam. 

Spoon into a piping bag and pipe small swirls onto the cupcakes, top with half a strawberry and flower-paste flowers.   
*For raspberry minis:- substitute the strawberry jam for raspberry and the half a strawberry for a whole firm raspberry.