Basil and strawberry cupcakes

Name: Basil and strawberry cupcakes | Asda Good Living
Total time: 1 h 20 min
Yield: 12
Cuisine: British
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

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

By Asda Good Living,2nd June 2016

(9 votes)

Cook: 1 Hour 20 Mins

Serves: 12

Price: 44p per serving

Nutritional Information

Each 101g serving contains

Energy
1615kj
386kcal

19%

Fat
24.2g

High
35%

Saturates
15.2g

Med
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.