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.
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|Serving Size: 1 Serving (1566g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2832 (56%)|
|Amt Per Serving||% DV|
|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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Calories per serving: 5052
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