Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Wimbledon Cupcakes June 27, 2012

Makes 12

 

Ingredients for the cupcakes

 

250g/9oz plain flour

55g/2oz ground almonds

2tsp baking powder

1/2tsp bicarbonate of soda

2 eggs

110g/4oz caster sugar

80ml/3fl oz sunflower oil

125ml/4 1/2 fl oz plain yoghurt

 

To decorate

 

300ml/11oz double cream

2 Tbsp icing sugar

6 – 8 strawberries, sliced

 

Method

 

Preheat oven to 180C/gas mark 4. Line a muffin tin with paper cases. Mix together the flour, ground almonds, baking powder and bicarbonate of soda in a bowl.

Whisk the eggs lightly in a separate bowl. Stir in the sugar, oil and yoghurt and mix well. Stir in the dry ingredients, stir until only just combined.

Spoon the mixture into the cases and bake for 20 – 25 minutes until golden. Leave to cool in the tins for 5 minutes before transfering onto a wire rack to cool completely.

To decorate, whisk the cream and icing sugar until stiff. Spread onto the cupcakes then decorate with the sliced strawberries.

 

 
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