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Add a photoA delightfully easy cupcake recipe with an even easier topping. Totally irresistable by young and old!!
Ingredients
- 2 cups self-raising flour
- pinch of salt
- 3 eggs
- 375ml castor sugar
- 1 cup boiling water
- ½ cup oil
- 1 tsp vanilla extract
- For the mousse topping
- 1 packet of instant vanilla pudding
- 500ml fresh cream
- 1 cup milk
- Candied Strawberries
- 1 small punnet strawberries - halved
- 125ml sugar
- 50 ml water
- 1 tbsp golden syrup
Directions
- Preheat oven to 180C and place the cupcake holders into the muffin baking tray. Combine the water, oil. Beat the eggs and sugar until pale in color and creamy. Add the flour, salt and fold in, adding the wet ingredients while you are mixing. Spoon into the paper cups and bake for 12-15 minutes. Allow to cool.
- Open vanilla pudding into a small mixing bowl and mix with the 1 cup of cold milk. Allow o set for about 10-15 minutes. In the meantime, whip the cream until it forms soft peaks. Add the instant pudding, that has now set and beat until thoroughly mixed. Spoon into a piping bag and start decorating the cupcakes.
- Place all the ingredients in a small pot and bring to the boil allowing the sugar to melt. Boil until it reaches crackling stage(test in a little bowl with cold water). IN the meantime, place the halved strawberries on a clean glass top, cut side down. When the syrup is ready, take a teaspoon and pour some of the syrup over each strawberry. Allow to set completely. Place a candied strawberry on each cupcake just before serving!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 61g | |
| Recipe makes 32 servings | |
| Calories 149 | |
| Calories from Fat 64 | 43% |
| Total Fat 7.23g | 9% |
| Saturated Fat 2.46g | 10% |
| Trans Fat 0.09g | |
| Cholesterol 29mg | 10% |
| Sodium 165mg | 7% |
| Potassium 47mg | 1% |
| Total Carbs 19.35g | 5% |
| Dietary Fiber 0.2g | 1% |
| Sugars 12.81g | 9% |
| Protein 1.97g | 3% |
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