Jelly Cup Cake
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Ingredients
Cake Mixture
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4
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Cups
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Cake Flour
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1.5
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Teaspoon
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Foster Clark's Baking powder
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0.25
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Teaspoon
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Foster Clark's Bicarbonate of Soda
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0.25
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Teaspoon
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Salt
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1
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Cup
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Soft Butter
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2
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Cups
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Sugar
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4
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Large
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Eggs
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1
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Teaspoon
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Foster Clark's Vanilla Powder
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0.5
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Teaspoon
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Foster Clark's Almond Essence
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0.5
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Cup
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Milk
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Jelly Mixture
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1
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Packet
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Foster Clark's Lime Jelly
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1
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Packet
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Foster Clark's Strawberry Jelly
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Garnish
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2
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Sachets
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Foster Clark's Wonder Whip
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1
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Cup
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Cold Milk
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1
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Teaspoon
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Foster Clark's Vanilla Powder
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Method
- Heat the oven to 180 degrees celius. Line a large cup cake pan with paper cups.
- To prepare Cake Mixture, sift the Flour, Baking Powder, Bicarbonate of Soda and Salt onto on a piece of paper. Keep aside.
- 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.
- Beat on medium speed for two minutes after adding the Flour and Milk. Divide the cake batter amongst the paper cups.
- Bake for 18-20 minutes until the cake is done. Cool.
- 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.
- 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.
- 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.
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