Strawberry Flamingo


For the Sponge

  • 140g butter
  • 224g caster sugar
  • 1 tsp vanilla essence
  • 2 medium eggs
  • 192g self-raising flour
  • 140ml whole milk

For the Strawberry Buttercream Icing

  • 150g fresh strawberries
  • 226g butter
  • 400g sifted icing sugar




  1. Line a muffin tin with muffin cases and pre-heat the oven to 180 degrees C
  2. Beat the butter and sugar with the vanilla essence until light and pale in colour
  3. With the mixer at its lowest speed, add the eggs, one at a time, ensuring each egg is fully incorporated before adding the next
  4. Add half of the flour, then slowly add the milk. Add the rest of the flour and gently mix until combined
  5. Scoop just over a level measure of cake batter into each case
  6. Bake in the oven for 20 minutes
  7. Place on a cooling rack immediately and leave to cool completely before icing and decorating
  8. For the icing, puree the strawberries until smooth
  9. Add the puree to a saucepan over medium heat; bring to a boil, stirring often, until puree is reduced by at least half, about 20 minutes. Remove from heat and leave to cool completely
  10. Beat the butter until light and fluffy. Beat in the sugar until just blended
  11. Add in the strawberry puree and combine well





Love J

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