STRAWBERRY AND PINK MOSCATO CUPCAKES

113 grams butter, soft (1/2 cup)

1 cup sugar

2 eggs

1 teaspoon vanilla

1 1/2 cups self raising flour

1/2 teaspoon salt

1/2 cup sparkling pink moscato

250 grams strawberries (1 punnet)

preheat oven to 180 c (350 f) 160 c fanforced. line 2 cupcake tins with 16 paper patty pans.

hull the strawberries and dice small. put aside.

mix the flour and salt together, put aside.

in a large bowl, using an electric mixer, cream the butter and sugar.

beat in eggs one at a time, beating well after each addition. beat in vanilla.

beat in half the flour then all the moscato then the rest of the flour.

lightly coat the strawberry pieces in flour then fold into he batter;

evenly fill each patty pan. needs to be almost at the top of the patty pan

cook for approx 18 - 20 minutes or until golden and a skewer comes out clean.

cool in tin for 5 minutes then remove to wire rack to cool completely.

ice.

ICING

113 grams butter, soft 

1 tablespoon moscato

2 teaspoons QUEEN strawberries and crean flavour

3 cups icing sugar

pink colouring f desired

beat the butter, moscato and flavour together until well combined.

beat in the icing sugar, 1 cup at a time until well combined.

add colour if desired ( I used a touch of pink )

pipe or spoon onto cupcakes.

decorate as desired.