Strawberry swirl

Ingredients:

3/4 cup butter (6 tbsps) - softened 

3 eggs

2 1/2 cups all purpose flour

2 1/2 tsps baking powder

1/2 tsp salt

1 1/2 cup sugar

1 1/2 tsp vanilla

1 cup milk

Strawberries (36 pcs)

Directions:

Cook about 12 pcs of strawberries with 1/2 cup of sugar until lightly syrup texture. Using the food processor chop the cook strawberries. In medium bowl stir together flour, baking powder, and salt. In a large mixing bowl, beat butter with an electric mixer on medium speed until smooth. Gradually add sugar, scrape sides of the bowl, beat for about 2 minutes until fluffy and smooth. Add eggs one at a time and continue beating after each addition.  Gradually add the flour and milk beating constantly until just combined, add 1/2 cup of the cooked strawberries into the batter and gently fold. Pour 3/4s full of the batter into the muffin liner and bake for about 20 minutes.

Frost with strawberry butter cream. 3/4 cup butter (softened), 4-6 cups powdered sugar, 1/3 cup milk, 3 tbsp of the cooked strawberries. Beat butter with an elec mixer on med speed for 30sec. Gradually add 2 cups of powdered sugar. Beat until frosting reaches spreading consistency. Makes 4 cups. Top fresh strawberries (tip: glazed each strawberry with a apricot or cherry or peach jam by heating 3 tbsp of the jam with 1 tsp of water for a more fresher look)