Strawberries and Cream Cupcakes
Cooking time25 minutes
Prep time30 minutes
Servings12 portions
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
- 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.
- Decorate with fresh strawberries.
