Twister cupcakes

Twister cupcake easy food

Makes 12 cupcakes

For the strawberry sponge:

115g unsalted butter

115g caster sugar

1 egg

50ml milk

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

240ml milk

2 eggs

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

  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a 20cm tin with parchment paper.
  2. 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.
  3. 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.
  4. Pour the mix into the tin and bake for 20-25 minutes. Once baked, allow the sponge to cool.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.


Per serving:

794kcals, 40.8g fat 25.3g saturated), 107.5g carbs (84.7g sugars), 5.7g protein, 1g fibre, 0.408g sodium