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Mini Strawberry Cupcakes
Mini Strawberry Cupcakes

Mini Strawberry Cupcakes

The tiny cupcake papers are available from speciality stores that sell baking aids. The size to ask for is a height of 2 cm x a 3,5 cm base.
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You Will Need:

Main Dish
  • 3 extra large eggs at room temperature
  • ¾ cup (180 ml) canola oil
  • 1 cup (250 ml) full cream milk, warm
  • 1 x 600 g Ina Paarman’s Vanilla Cake Mix
  • 70 mini paper cups
Strawberry icing
  • 2 x 250 g Ina Paarman’s Vanilla Icing Kit
  • 250 g butter, at room temperature
  • ½ cup (125 ml) water
  • 2 t (10 ml) lemon juice
  • pink food colouring
  • 200 g fresh strawberries, washed and cut into ¼ wedges
Main Dish
  • 3 extra large eggs at room temperature
  • ¾ cup (180 ml) canola oil
  • 1 cup (250 ml) full cream milk, warm
  • 1 x 600 g Ina Paarman’s Vanilla Cake Mix
  • 70 mini paper cups
Strawberry icing
  • 2 x 250 g Ina Paarman’s Vanilla Icing Kit
  • 250 g butter, at room temperature
  • ½ cup (125 ml) water
  • 2 t (10 ml) lemon juice
  • pink food colouring
  • 200 g fresh strawberries, washed and cut into ¼ wedges

Method:

Adjust the oven rack to the middle position. Preheat the oven to 180 °C. Line mini muffin pans with paper cups. Mix according to package instructions. Divide the cake mixture between paper cups. Use a piping bag without a nozzle for easy filling.

Bake for ± 12 minutes and leave to cool completely. You will need two Vanilla Icing Kits because the recipe makes so many little cupcakes. Prepare icing according to package instructions and tint it a light pink with a few drops of food colouring.

Pipe cooled cupcakes with the prepared icing. Top with fresh strawberry quarters.

Mini Strawberry Cupcakes

The tiny cupcake papers are available from speciality stores that sell baking aids. The size to ask for is a height of 2 cm x a 3,5 cm base.
Mini Strawberry Cupcakes
  • Makes 60 - 70
  • Recipe Category: Baking, junior chef, muffins cupcakes brownies and scones
  • Products in this recipe:

    Vanilla Cake, Vanilla Icing Kit

You Will Need:

Main Dish
  • 3 extra large eggs at room temperature
  • ¾ cup (180 ml) canola oil
  • 1 cup (250 ml) full cream milk, warm
  • 1 x 600 g Ina Paarman’s Vanilla Cake Mix
  • 70 mini paper cups
Strawberry icing
  • 2 x 250 g Ina Paarman’s Vanilla Icing Kit
  • 250 g butter, at room temperature
  • ½ cup (125 ml) water
  • 2 t (10 ml) lemon juice
  • pink food colouring
  • 200 g fresh strawberries, washed and cut into ¼ wedges

Method:

Adjust the oven rack to the middle position. Preheat the oven to 180 °C. Line mini muffin pans with paper cups. Mix according to package instructions. Divide the cake mixture between paper cups. Use a piping bag without a nozzle for easy filling.

Bake for ± 12 minutes and leave to cool completely. You will need two Vanilla Icing Kits because the recipe makes so many little cupcakes. Prepare icing according to package instructions and tint it a light pink with a few drops of food colouring.

Pipe cooled cupcakes with the prepared icing. Top with fresh strawberry quarters.

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