Strawberry Princess Cupcakes

• 125g butter, diced and softened
• ¾ cup CSR Caster Sugar
• 2 extra large eggs
• 1 tsp vanilla extract
• 1½ cups White Wings self-raising flour
• ½ cup White Wings plain flour
• ¾ cup milk

To Decorate:

• 150g unsalted butter, softened
• 250g CSR Strawberry Buttercream Icing mixture
• 3 tsp water
• Cachous
• Fondant crowns

1. Pre-heat oven to 170°C fan-forced. Line 12, ⅓ cup capacity muffin pans with paper cases.
2. Place butter and sugar into the bowl of an electric mixer, beating until pale and creamy. Add eggs one at a time, mixing well between each addition. Mix in vanilla.
3. Fold in flours and milk alternately until combined and mixture is smooth. Spoon mixture between patty cases and bake for 20-22 mins until just golden and top springs back when pressed. Remove to a cooling rack to cool completely.
4. For buttercream, place butter in a bowl and using electric beaters, mix until smooth. Add icing mix, water and food colouring, mixing well. Transfer to a piping bag with a star nozzle. Pipe swirls on the top of cupcake and decorate with cachous and fondant crowns.