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Jelly Cup Cake

Ingredients

Cake Mixture

4

Cups

Cake Flour

1.5

Teaspoon

Foster Clark's Baking powder

0.25

Teaspoon

Foster Clark's Bicarbonate of Soda

0.25

Teaspoon

Salt

1

Cup

Soft Butter

2

Cups

Sugar

4

Large

Eggs

1

Teaspoon

Foster Clark's Vanilla Powder

0.5

Teaspoon

Foster Clark's Almond Essence

0.5

Cup

Milk

Jelly Mixture

1

Packet

Foster Clark's Lime Jelly

1

Packet

Foster Clark's Strawberry Jelly

Garnish

2

Sachets

Foster Clark's Wonder Whip

1

Cup

Cold  Milk

1

Teaspoon

Foster Clark's Vanilla Powder

Method

  1. Heat the oven to 180 degrees celius. Line a large cup cake pan with paper cups.
  2. To prepare Cake Mixture, sift the Flour, Baking Powder, Bicarbonate of Soda and Salt onto on a piece of paper. Keep aside.
  3. Beat the Butter and the Sugar in a mixing bowl until fluffy. Add the Eggs gradually, beating well after the introduction of each Egg. Finally add the Vanilla and Almond Essence.
  4. Beat on medium speed for two minutes after adding the Flour and Milk. Divide the cake batter amongst the paper cups.
  5. Bake for 18-20 minutes until the cake is done. Cool.
  6. To prepare each Jelly mixture use a separate casserole and dissolve the Jelly in a ¾ cup of boiling water. Stir until fully dissolved and cool slightly.
  7. Using a thick wooden skewer make a few holes in the cupcakes. Pour the jelly into the holes until the cake absorbs the jelly well. Leave aside for a few minutes.
  8. To prepare the cream garnish, beat the Cream and the Milk until fluffy and add the Vanilla. Use a piping bag to decorate the cupcakes as desired.
Rainbow Jelly Photo
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