Strawberry & White Chocolate Mini Cupcakes – a delicious recipe with flour, milk, sugar, eggs, canola oil, strawberry. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
pre-heat fanforced oven to 180 degrees celcius.
2
whisk eggs and milk in a medium bowl until well combined and slightly frothy.
3
add oil and whisk well.
4
combine flour and sugar in a large bowl.
5
make a well in the centre.
6
pour in egg mixture.
7
stir until well combined and smooth.
8
add food dye and strawberry essence.
9
mix well.
10
pour batter into 12 hole mini muffin tin and bake for 8-10 minutes or until light golden colour, should just spring back when you touch them.
11
whilst mini cupcakes are cooking place white chocolate and milk in microwave safe dish and heat for 30 seconds, heating in 10 second intervals until just melted -- stir until smooth and combined.
12
allow cupcakes to cool before icing them.
13
spread 1/2 tsp white chocolate over cooled cupcakes and leave to set.
590
kcal
Calories
28
g
Fat
71
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 ⅔ cups self raising flour, ⅔ cup skim milk, ⅓ cup raw sugar, 2 medium eggs, and more.
Yes, Strawberry & White Chocolate Mini Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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