Straw­berry buttermilk cup­cakes

Healthy Food Guide (Australia) - - RECIPES -

(p70)

Makes 12 cup­cakes Cost per cup­cake $0.55 Time to make 30 min Suit­able to freeze (see Note) 1 x 250g pun­net

straw­ber­ries, hulled 75g re­duced-fat ta­ble spread ½ cup (110g) caster sugar 1 tea­spoon vanilla ex­tract 2 eggs 1½ cups (275g) plain flour 3 tea­spoons bak­ing pow­der ¹⁄³ cup buttermilk 75g re­duced-fat cream cheese

(see Cook’s tip) 1 ta­ble­spoon pure ic­ing sugar Straw­ber­ries, sliced, to gar­nish 1 Pre­heat oven to 160°C. Line 12 x ¹⁄³-cup muf­fin-pan cups with pa­per cup­cake cases. 2 Purée straw­ber­ries in a food pro­ces­sor. (Re­serve 1 ta­ble­spoon of this purée for the ic­ing.) 3 Place ta­ble spread, caster sugar and vanilla ex­tract in a large mix­ing bowl; beat with an elec­tric mixer un­til pale and creamy. Add eggs one at a time, beat­ing mix­ture well be­tween ad­di­tions. 4 Sift to­gether flour and bak­ing pow­der into a medium bowl. Add straw­berry purée and flour mix­ture al­ter­nately to egg mix­ture, then add buttermilk, stir­ring un­til bat­ter is smooth and well com­bined. 5 Divide bat­ter among muf­fin-pan cups; bake for 15–18 min­utes, or un­til cup­cakes are just firm to the touch and light golden. Re­move muf­fin pan from oven and leave to cool slightly. Turn cup­cakes out onto a wire rack and leave to cool. 6 Mean­while, place re­served ta­ble­spoon of straw­berry purée in a medium bowl with cream cheese and pure ic­ing sugar; mix un­til ic­ing is smooth and creamy. 7 Spread cool cup­cakes with a lit­tle of the ic­ing, top with sliced straw­ber­ries and serve. Cook’s tip You’ll need the cream cheese that comes in a block, not the spread­able va­ri­ety. Note Wrap in­di­vid­ual uniced cakes in cling film, and you can freeze them for up to a month.

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