Basil & strawberry cupcakes

Basil and strawberry cupcakes

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

, 02 June 2016

(5 votes)

Basil and strawberry cupcakes

  • 1 Hour 20 Mins

  • Serves: 12

Add to basket
Nutritional Info
Each 101g serving contains

  • Energy

    1615KJ

    386KCAL

    19%

  • Fat

    24.2g

    high

    35%

  • Saturates

    15.2g

    high

    76%

  • Sugars

    26.3g

    high

    29%

  • Salt

    0.61g

    med

    10%
of your reference intake.
Typical energy values per 100g: 1599kJ/382kcal.
Ingredients
  • 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
Method

  • 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.