Vanilla Berry Cupcakes (with dark choc icing)
Method 10 PREP
COOK
PREP TOTAL
12 COOK SERVES TOTAL
SERVES
These cupcakes are super fast to get together, perfect for when unexpected visitors arrive over the summer holidays. Un-iced cupcakes freeze really well for up to four weeks and only take about 30 minutes to defrost at room temperature.
Ingredients
1 x pack Simply Swap Foods Vanilla Cupcake Mix 1 cup strawberries, chopped ½ cup salted butter, melted (125g) 3 large eggs ½ cup preferred milk 1 cup strawberries, chopped
76 Peninsula Kids – Summer 2020/21
Preheat oven to 170°C f/forced and grease and line 12-hole muffin tray with paper cases. 1. Pour entire dry mix contents into a large bowl and stir to mix well. 2. Add chopped berries to dry mix and combine. 3. In a separate bowl, whisk together melted butter, eggs and milk. 4. Pour wet ingredients into dry ingredients and fold together gently. 5. Pour mixture into lined muffin tray and bake for 20-25 mins or until cakes spring back when lightly touched in centre (or a skewer inserted into centre of cake comes out clean). 6. Leave cakes in pan for 5 minutes before removing to cool on wire rack. 7. Ensure cakes are cold before topping with dark choc icing.
SIMPLE DARK CHOC ICING: 80g dark chocolate (min. 70% cocoa) 1 tsp coconut oil 1. Melt chocolate by breaking into pieces and placing in microwave safe bowl with coconut oil on high for 1 minute. Remove and stir. If not fully melted, microwave further 30 secs at a time if needed. Stir well once melted. 2. Spread melted chocolate mixture on top of cold cupcakes and top with extra chopped berries.