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Strawberries and Cream Cupcakes

  • Cooking time25 minutes
  • Prep time30 minutes
  • Servings12 portions
recipe image Strawberries and Cream Cupcakes

Ingredients

  • 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
  • 150ml Elmlea double (Whipped)
  • whipped Icing sugar, to dredge
  • Fresh strawberries to decorate
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

  1. Place all cake ingredients except strawberries in a mixing bowl and beat together until smooth. Fold in strawberries.
  2. 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.
  3. 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.
  4. Decorate with fresh strawberries.