Makes 12 cupcakes
For the strawberry sponge:
115g unsalted butter
115g caster sugar
115g self-raising flour
70g strawberries, mashed
1 tsp vanilla extract
Red food colouring
For the lime cupcake:
80g unsalted butter, softened
280g caster sugar
240g self-raising flour
1 tsp bicarbonate of soda
Zest of 2 limes
Green food colouring
For the buttercream:
600g icing sugar
300g unsalted butter, softened
5 strawberries, mashed
Juice and zest of 1 lime
Green and red food colouring
- Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a 20cm tin with parchment paper.
- Using an electric mixer, cream together the butter and sugar until light and fluffy. In a jug, beat the egg and milk together, slowly stream into the butter mixture and beat well. If the mix looks like it has split, add a tablespoon of the flour.
- Gently fold in the flour, a third at a time. In a separate bowl, use a fork to mash the strawberries and vanilla together. Fold the strawberries into the batter. Add a few drops of red food colouring to get a bright red colour.
- Pour the mix into the tin and bake for 20-25 minutes. Once baked, allow the sponge to cool.
- Line a cupcake tray with 12 cupcake cases. In a large mixing bowl, beat together all the dry ingredients, the zest of 2 limes and the butter together until a sandy texture.
- In a jug, whisk the milk and eggs together, slowly stream into the butter mix to form a smooth batter. Gently stir in a few drops of green food colouring until the mix is bright green. Spoon the batter in the lined cupcake tray.
- Remove the cooled strawberry sponge from the tin. Using a biscuit cutter cut out any shape you like. Push the cut out sponge down into the center of raw cupcake. Bake at 180˚C for 15-20 minutes. Once baked, allow to cool completely.
- Using an electric mixer beat together the icing sugar and softened butter until light and fluffy. Separate the buttercream into 3 bowls. In one of the bowls, add the juice and zest of one lime. If the mix seems too loose, add in some extra icing sugar. Colour the buttercream a bright green.
- Add the mashed strawberries to one of the bowls of buttercream and add a few drops of red colouring to achieve a bright red colour. Leave the remaining bowl of buttercream plain.
- To ice the cupcakes, use a star nozzle and a piping bag. Using a spatula, swipe a stripe of each type of buttercream along the sides of the bag. Pipe a swirl of buttercream on the top of the cupcakes to give a tri colour effect. When the cupcakes are cut, they should be green and red just like a ‘Twister’ ice pop.
794kcals, 40.8g fat 25.3g saturated), 107.5g carbs (84.7g sugars), 5.7g protein, 1g fibre, 0.408g sodium