Strawberry Lemonade Cupcakes

Prep Time: 10 mins  

Cook Time: 20-25 mins

Serves: 12

Ingredients

Cake:

  • 1 Pack White Wings Vanilla Cupcake mix
  • 2 (59g) Eggs
  • 125ml Milk
  • 60g Margarine spread or fresh butter
  • 1 Fresh lemon - finely grated zest

Frosting:

  • 80g (4 Tbsp) Margarine spread or soft butter
  • 10mL (2 tsp) Milk
  • 60mL (3 Tbsp) Strawberry Conserve/Jam
  • 1 tsp Lemon juice
  • To decorate:strawberry conserve

Method

  1. Preheat oven to 180ºC conventional or 160ºC fan-forced. Line a 12 x ⅓ cup capacity standard muffin tray with patty cases.
  2. Place the cupcake mix, eggs, milk, soft butter or margarine and finely grated lemon zest into a small mixing bowl. Using electric mixer beat on low speed for 30 seconds to combine. Increase speed to medium and mix for 2 minutes, scraping down sides of bowl occasionally. Spoon cupcake mixture into prepared muffin tray (approx. ½ to ¾ fill).
  3. Bake for 20-25 minutes* or until a skewer inserted into the centre comes out clean. Stand 5 minutes in muffin tray before placing cupcake onto a wire rack to cool. *Time may vary depending on oven.
  4. Place frosting mix, soft butter or margarine and milk in a small mixing bowl. Using electric mixer beat on low speed for 30 seconds to combine. Increase speed to high and mix for 3 minutes, scraping down sides of bowl occasionally. Add lemon juice and strawberry conserve/jam to the frosting and beat for a further 30 seconds on high just to combine.
  5. Spread frosting over cupcakes, creating a small well in the centre of each and then decorate by spooning ½ tsp of jam into the wells.
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