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Strawberry Margarita Cupcakes

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12
Author Charlie H-S

Ingredients

  • 150 g unsalted butter softened
  • 150 g golden caster sugar
  • 150 g self raising flour  Sainsbury's fine sponge flour is brilliant and I cant' recommend it enough
  • 3 medium eggs
  • 1/2 tsp baking powder
  • 6-10 g Freeze dried strawberry pieces Or 20g chopped dried strawberries.  you can omit these if you prefer, but I think they add a little colour
  • Juice of 1 lime
  • 1 punnet of strawberries
  • 100 ml good Tequila
  • 50 ml water
  • 125 g golden caster sugar or to taste, sometimes the lime might be a bit strong/weak

Instructions

  1. Put the oven onto Gas Mark 3/170C
  2. Pop paper cases in your muffin/cupcake tin (this will work just as well as a full cake if you'd rather)
  3. Cream together the sugar and butter until light a fluffy.
  4. Add in the eggs one at a time and mix well.
  5. Sift in the flour, the baking powder and the dried strawberrries and fold until it's *just* incoporated.
  6. Spoon into the paper cases.
  7. Pop in the oven for about 10-15 minutes until they have risen and a skewer inserted into the centre comes out clean.
  8. Remove from the oven and allow to cool a little.
  9. While waiting for the cakes, put all the ingredients for the syrup into the pan on the hob.
  10. Warm through, let the sugar dissolve and the strawberries give up their flavour.
  11. When the strawberries are pale and uninterested, strain the syrup.
  12. Now for the fun bit.
  13. Grab a cocktail stick/skewer/tip of a small knife and poke holes into the top of each cupcake.
  14. Spoon the warm syrup into the cupcakes and let it soak through. You may need to do this a couple of spoons at a time, to make it even.
  15. Let them cool and scoff happily. You should have a sticky, soft, but light cake that's alcoholic, sweet and yummy.