Monday, February 11, 2008
1 quantity classic cupcake recipe
9 oz punnet strawberries, hulled, chopped
9 oz reduced-fat cream cheese
2 tablespoons pure icing sugar
2 tablespoons strawberry jam
Lightly grease or line 16 x 1/3-cup capacity muffin holes with paper cases. Follow step 1 of classic cupcake recipe.
Follow step 2, reducing milk to 1/2 cup. Fold through strawberries.
Bake cupcakes following step 3.
Make icing: Using an electric mixer, beat cream cheese and icing sugar together until smooth. Spread over cupcakes. Top each with 1 teaspoonful of jam. Use a teaspoon to swirl jam and icing together. Serve.