Strawberry and Cream Cupcakes
by SARAHCARR
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INGREDIENTS
- 8 fresh Strawberries
- 2 Eggs
- 200 G Caster Sugar
- 75 Ml Veg Oil
- 1/2 Tsp Vanilla Extract
- 1/2 Tsp Lemon Zest ; Grated
- 200 G Plain Flour
- 2 Tsp Baking Powder
- 1/4 Tsp Salt
- 3 Tbsp Custard Powder
- 1 Drop Red food colouring
- 175 G Cream Cheese
- 300 G Unsalted Butter
- 60 G Icing Sugar
- 1/2 Tsp Vanilla Extract
- 3 Strawberries
INSTRUCTIONS
Preheat oven to 170c. Grease 12 holes or line with the cases. Place 8 strawberries into a blender and blend until smooth. Pour the puree through a sieve to remove seeds. Puree should equal about 175ml. Set aside. Beat together the eggs, caster sugar, oil, 1/2 tsp vanilla, lemon zest and strawberry puree. Stir in the flour, baking powder, salt, custard powder and add red food colouring. Spoon the cake mix into this, filling each about 2/3 full. Bake in the oven for 23 minutes. Allow to cool. Beat cream cheese and butter together and mix in icing sugar and 1/2 tsp of vanilla. Ice each cupcake and top each with a strawberry slice.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1566g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 5052 | ||
| Calories from Fat: 2832 (56%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 314.7g | 420 % | |
| Saturated Fat 192.2g | 961 % | |
| Monounsaturated Fat 81.5g | ||
| Polyunsanturated Fat 13.6g | ||
| Cholesterol 1073.3mg | 330 % | |
| Sodium 1268.9mg | 44 % | |
| Potassium 1818.5mg | 48 % | |
| Total Carbohydrate 520.5g | 153 % | |
| Dietary Fiber 8.2g | 33 % | |
| Sugars, other 512.3g | ||
| Protein 53.9g | 77 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 5052
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