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Strawberries and Cream Cupcakes
Cooking time25 minutes
Prep time30 minutes
Servings12 portions
Ingredients
Cupcake
115g (4 oz) Stork Tub
115g (4 oz) castor sugar
2 eggs, medium eggs, medium
140g (5 oz) self-raising flour, sieved
½ teaspoon baking powder
55g (2 oz) chopped fresh strawberries
1 tablespoon strawberry jam
Filling
150ml Elmlea double (Whipped)
whipped Icing sugar, to dredge
Fresh strawberries to decorate
Nutritional facts
Energy (kcal)
0 kcal
Energy (kJ)
0 kJ
Protein (g)
0.0 g
Carbohydrate incl. fibre (g)
0.0 g
Carbohydrate excl. fibre (g)
0.0 g
Sugar (g)
0.0 g
Fibre (g)
0.0 g
Fat (g)
0.0 g
Saturated fat (g)
0.0 g
Unsaturated fat (g)
0.0 g
Monounsaturated fat (g)
0.0 g
Polyunsaturated fat (g)
0.0 g
Trans fat (g)
0.0 g
Cholesterol (mg)
0 mg
Sodium (mg)
0 mg
Salt (g)
0.00 g
Vitamin A (IU)
0 IU
Vitamin C (mg)
0.0 mg
Calcium (mg)
0 mg
Iron (mg)
0.00 mg
Potassium (mg)
0 mg
Instructions
how_make
Place all cake ingredients except strawberries in a mixing bowl and beat together until smooth. Fold in strawberries.
Place heaped tablespoons of the mixes in 12 cupcake cases. Bake in the centre of the preheated oven at 180° C, (160-170° C fan), gas mark 4 for 20 - 25 minutes. Cool on wire tray.
Mix the whipped Elmlea with a little icing sugar to taste and if using add a little food colouring to achieve a pretty pink colour. Pipe over the cupcakes.
Cooking time25 minutes
Prep time30 minutes
Servings12 portions
