10oz Butter (Softened)

10oz Caster Sugar

4 Large Eggs

8oz Plain Flour

4oz Ground Almonds

2½ Teasps Baking Powder

A little milk if necessary.

1 Tsp Almond essence

1 x 7gm Tube Freeze Dried Strawberries

Butter Cream

6oz Cream Cheese

6oz Softened Butter (Unsalted)

14oz Icing Sugar

1 Tsp Almond essence

1 Tsp Strawberry essence

Pink Colouring if necessary.

Set Oven to 170° (F)

Cream butter and sugar until light and fluffy (and almost white in colour)

Add the beaten eggs, beating well after each addition to prevent curdling (add a little flour if you see this happening)

Fold in the flour, baking powder, freeze dried strawberries and almond essence. (if at this point the mixture seems a little stiff add some milk to soften, it will depend on your size of eggs!)

Place in cupcake cases and bake for approx 30 to 35 mins or until risen,  brown in colour and springy to the touch.

Place on a rack to cool.

For the Buttercream.

Beat together the cream cheese and butter.

Add the icing sugar until a piping consistency is achieved,  (if a little stiff add some milk, if too 'wet' add more icing sugar)

Split the mixture in half and add the almond essence to one half and the strawberry essence to the other half. (If not pink enough for contrast, add a little pink colouring)

Pipe in swirls with a rose headed pipe onto your cupcakes and serve...delicious!