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Bakewell Cupcakes

#GetThatBakingFeeling when presenting these Bakewell Cupcakes to the next bake sale you go to... They're delicious and look incredible!

24 cupcakes

Easy 40 Minutes

Ingredients

Ingredients

For the recipe  Bakewell Cupcakes

For the Cakes:

24 Dr. Oetker Muffin Cases
4 Dr. Oetker Free Range Egg White Powder Sachets
1 Dr. Oetker Cream of Tartar Sachet (1 tsp)
75 g Caster Sugar
50 g Plain Flour
5 ml Dr. Oetker Moroccan Almond Extract (1 tsp)
100 g Strawberry Jam (Reduced Sugar)

For the Decoration:

300 g Icing Sugar
50 g Glacé Cherries

preparation

Preparation

1

Angelic Rose Cupcakes

Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Line a fairy cake tin with 12 Fun Baking Cases. 

2

Make up the Egg White Powder as directed on the packet. Add the Cream of Tartar and whisk until stiff. Gradually whisk in the sugar to make a light and fluffy meringue. Add the Almond Extract.

3

In batches, sift and gently fold the flour into the meringue mixture until well combined, trying to keep the mixture as light and fluffy as possible.

4

Spoon the mixture into the Baking Cases to fill half full and bake in the oven for 12-15 minutes until risen, lightly golden and springy to the touch. Transfer to a wire rack to cool completely. 

5

To decorate, sift the icing sugar into a bowl. Gradually mix in approx. 15ml (1 tbsp) warm water to make a smooth, spreadable icing. 

6

Carefully spread a little icing over each cake. Allow to set for a few minutes before decorating with glace cherries. Your cakes are now ready to serve and enjoy.

Calories per fairy cake: approx. 93 Fat content per fairy cake: trace

1 Cupcake = 35g

Nutritional Information for the recipe Bakewell Cupcakes

Per Serving Per 100 g / ml
Energy 381kJ
91kcal
1465kJ
350kcal
Fat 0.25g 0.98g
Carbohydrate 21.02g 80.83g
Protein 0.92g 3.55g