Cupcake:
| |
| 115g (4 oz) | Stork Baking Liquid |
| 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 Whipping, |
| | whipped Icing sugar, to dredge |
| | Fresh strawberries to decorate |
Method:
- 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 centre of pre-heated oven at 180° C, (160-170° C fan), gas mark 4 for 20 &emdash 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
| Each serving contains |
|---|
| Calories Kcal | 215 | 11% |
| Sugars g | 12.0 | 13% |
| Fat g | 12.0 | 17% |
| Saturates g | 4.4 | 22% |
| Salt g (based on sodium) | 0.3 | 5% |
of an adult's Guideline Daily Amount
