Basil & strawberry cupcakes

Basil & strawberry cupcakes

This basil and strawberry cupcakes recipe makes 12 sophisticated buns with a strong, sweet flavour.

By , 01 June 2016
Basil & strawberry cupcakes
  • Ready in: 80 mins
  • Serves: 12
  • Price: 44p per serving
Nutritional Info
Each 101g serving contains
  • Fat high
  • Saturates high
  • Sugars high
  • Salt med
  • Energy 1616KJ 386KCAL
of your reference intake.
Typical energy values per 100g: 1600kJ/382kcal.
  • 225g butter, softened
  • 175g caster sugar
  • 3 large eggs
  • 175g self-raising flour
  • 15 basil leaves, torn
  • 100g strawberry conserve
  • 50g icing sugar
  • Few drops vanilla extract
  • 180g Philadelphia Original Full Fat Soft Cheese
  • 6 small strawberries, halved
  • Pre-heat the oven to 180C/160C Fan/Gas 4. Put 12 cupcake cases in a bun tin.

  • Beat 175g butter with the caster sugar until creamy. Beat in the eggs, one by one, adding a spoonful of flour with the last one.

  • Fold in the remaining flour and basil. Divide between the cases. Bake for 25 minutes or until the tops spring back when lightly pressed. Put on a wire rack to cool.

  • Use a 3cm cutter to cut a hole out of the top of each cake down to the centre. Put 1 rounded tsp of jam in each hole. Replace the sponge tops to seal.

  • Blend the icing sugar and vanilla with the rest of the butter. Stir in the cheese. Spread on the cakes. Top with the strawberries.