to prepare Strawberry Butterfly Cupcakes
- 125 g Stork with Butter
- 125 g sugar
- 1 egg
- 175 g flour
- 25 g ground hazelnuts
- 1 tsp baking powder
- 1 pinch of salt
- 100 ml milk
- 1 small lemon
- 150 g cream cheese (full fat)
- 50 g icing sugar
- 200 g cream for whipping (min. 30% fat)
- 250 g strawberries
- *Optional to make green cream
- 25 g basil leaves
Step 1
Step 2
Mix the flour, the ground hazelnuts, the baking powder and a pinch of salt. Combined with the milk, stir it in the batter briefly, but carefully. Divide mixture evenly between the paper cases. Bake in the preheated oven for approximately 20 minutes. To test for doneness, insert a toothpick into the centre of the cake. If it comes out clean, it is done. Allow cupcakes to cool completely.Step 3
In the meantime, zest the lemon with a grater with fine holes. Stir the grated lemon zest with the cream cheese and the icing sugar. Whip the whipping cream with a mixer until stiff. Halve the cream (if making green cream) with an eggbeater, fold it step by step in portions into the cream cheese mixture. If making green cream, purée the basil leaves with one half of it. Then fold it step by step in portions into the cream cheese mixture. Whip both portions with a mixer until stiff. Let the creams chill until you need again.Step 4
- Temperature: 200C oven, 180C fan, Gas 6 oC
- Baking time: 20 min
- Serves: 12
Nutritional Information per serving
- Each serving contains: Percentage per serving*
- Energy1552 kJ/371kcal19%
- Fat18g26%
- Saturates9g45%
- Sugars17g19%
- Salt0.4g7%
*% of Reference Intake of an average adult (8400kJ/2000kcal)
0 Comments