Strawberries and Cream Cupcakes

Sponge Mix

200g stork margarine 
200g caster sugar
200g self raising flour
1 tsp baking paper
1 tsp strawberry flavoring 
3 eggs
35ml milk 

Icing 

400g icing sugar
50g butter 
125g soft cheese (like philadelphia but super markets normally do an own brand that works just as well) 
1tsp strawberry flavoring 
pink food dye (optional) 
Mixed berry coolie (optional) 

to finish (also optional) 3 strawberries sliced 

How Too

I have a kenwood food mixer which makes my baking time much more fun but it is not nessacery for most of the recipes. 
Cream together the stork and sugar then add the strawberry flavoring, gradually sift in the flour and baking powder whist mixing in the eggs then add the milk. This mixture is good for 12-24 cupcakes depending on what size your after. split the mixture into cupcake cases and bake in a pre-heated oven at 150/ gasmark 2 for 15-20 minuets. 
I recommend that you cool the cakes on a wire rack, it is important to let them cool before you decorate. 

mixing the frosting - mix together the butter and sugar (dont forget to sift the icing sugar) when you have a dry crumby mixture add the cream cheese in one go and stir in, mix until smooth and creamy, add the flavoring, optional food dye can be added here and stirred in until even. if you are after a two tone effect take half the mixture away before mixing in the food dye. Add to piping bag and frost cupcakes. for those with out piping bags you can spoon the mixture on the cake or take a clear sandwich bag or food bag fill and cut a diagonal across one of the bottom corners about 1cm in. Top with a slice of strawberry and a splash of mixed berry coolie