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Polka Dot Icing Cake with Strawberry & Rhubarb
RASPBERRI CUPCAKES20Ingredients
┅Seconds
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Ingredients
US|METRIC
4 SERVINGS
- 170 grams butter (softened)
- 3 cups plain flour
- 3 tsp. baking powder
- 1/2 tsp. salt (if using unsalted butter, add an extra 1/2 tsp)
- 1 1/2 cups sugar
- 2 eggs (room temperature)
- 1 cup milk
- 1 tsp. vanilla bean paste (or pure vanilla extract)
- 2 strawberries (punnets, 500g/1 pound, hulled and halved)
- 1 bunch rhubarb (about 200g/7oz, trimmed weight, chopped into 2cm thick pieces)
- 50 grams sugar (or more to taste)
- 1/2 lemon
- 1/2 tsp. ginger (finely grated, optional)
- 200 grams butter (softened, Optional: I browned my butter using this method, but you can skip this to save time)
- 300 grams icing (confectioner's sugar,sifted)
- 450 grams butter (4 sticks. Yes, really. You need extra to make all the coloured icings, especially if you want lots of colours., softened)
- 700 grams icing (confectioner's sugar, sifted)
- 1/4 cup milk (adjust for the right texture)
- 1 tsp. pure vanilla extract
- icing (Variety of, colourings, I used Wilton's gel icing colors)
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