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Strawberry Cupcakes - Orgran


  • Prep Time: 45m
  • Cook Time: 20m
  • Serves: 17

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Ingredients

Cake Ingredients:

  • 1 package ORGRAN Vanilla Cake Mix
  • 1 cup ORGRAN Self Raising Flour
  • 1 cup almond meal
  • strawberries (approx. 10 large strawberries)
  • 3 eggs, lightly beaten
  • 1/2 cup plain yoghurt
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 teaspoon vanilla
  • soft butter or monounsaturated margarine

Vanilla Cream Icing Ingredients:

  • desiccated coconut for top of cupcakes (approx. ⅔ cup)
  • a few drops red food colouring
  • soft Philadelphia™ cream cheese
  • soft butter or monounsaturated margarine
  • 1 cup pure icing sugar, sifted
  • 1/2 teaspoon finely grated lemon rind
  • 2 teaspoons lemon juice

Method

Cake Method:

  • 1. Preheat oven to 160°C (325°F).
  • 2. Prepare 2 x 12-cup cupcake trays by spraying with cooking spray. Line base of cups with circles of baking paper. Alternatively you can use colourful cupcake papers.
  • 3. Put cake mix, flour and almond meal into the bowl of an electric food mixer. Stir to mix ingredients.
  • 4. Cut tops off strawberries. Cut strawberries into 4 pieces. Place into the bowl of an electric food blender. Add eggs, yoghurt, bicarbonate of soda and vanilla. Blend well to mix ingredients. Pour liquid into cake mix in mixing bowl. Add butter. Mix until ingredients are well combined.
  • 5. Three quarters fill each cupcake in tray.
  • 6. Place into a moderate oven and bake for approx. 20 minutes or until cooked in the centre when tested.
  • 7. When cooked, remove from oven and leave in trays for 5 minutes before turning out onto a fine wire rack to cool.
  • 8. When cold, ice with Vanilla Cream Icing.

Vanilla Cream Icing Method:

  • 1. Put coconut into a small bowl. Work in a few drops of red food colouring.
  • 2. Put cream cheese, butter, icing sugar, lemon rind and lemon juice into the small bowl of an electric food mixer. Beat until smooth.
  • 3. Spread icing on top of cupcakes.
  • 4. Dip tops of cupcakes in coloured coconut.