Ingredients
- ⅓ cup freshly squeeze mandarin or orange juice
- 2 eggs
- 125 g 4.5oz unsalted butter, chopped
- ¾ cup caster superfine sugar
- 225 g self-raising flour
- ½ teaspoon vanilla extract
Icing
- 2 tablespoon butter
- 2 cups icing sugar
- 6 strawberries mashed
- fairy floss to serve
Instructions
- Pre-heat the oven to 180C (356F) fan-forced and line a muffin tin with cupcake cases.
- Beat the butter and sugar together in an electric mixer until light and creamy.
- Add the eggs and the vanilla and beat until they're well mixed in.
- Take the bowl off the stand (or you can do it on the stand if you like) and using a wooden spoon, alternate stirring in the the juice with the flour and mix until just combined.
- Divide the batter between the cupcake case and bake for 15-20 minutes or until a cake tester comes out clean.
- Leave the cupcakes to cool on a wire rack.
- Make the icing by beating the butter with an electric mixer then adding the icing sugar. Add the strawberries and beat until smooth and fluffy.
- Add milk if the icing is too thick.
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
