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Ingredientes
- 60g (about 4.5 tbsp) butter, melted and cooled plus extra for greasing tins
- 180g (about 1 & 1/3 cups) plain/all-purpose flour, plus extra for dusting
- 200g (about 1 cup) caster/superfine sugar
- 1 tsp pure vanilla extract
- 200g (about 1 cup) caster/superfine sugar
- For the strawberry sauce:
- 300g (5oz) strawberries berries, fresh or frozen, hulled and finely chopped
- 1/3 cup (about 65g) sugar
- 4 tsp lemon juice
- 1/2 tsp pure vanilla extract or vanilla bean paste
- 2 tbsp cornflour (cornstarch) + 4 tsp cold water
- 600ml (about 2.5 cups) thickened (heavy) cream
- 1/2 cup icing (confectioners') sugar, sifted
- 1 vanilla bean pod, split and seeds scraped (or 1 tsp vanilla bean paste/pure vanilla extract)
- Glaze: 1 cup icing sugar, sifted, about 1-2 tbsp milk or water (I also added a few drops of rose water)
View Full Recipe at Raspberri Cupcakes
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 343g | |
| Calories 1201 | |
| Calories from Fat 485 | 40% |
| Total Fat 54.94g | 69% |
| Saturated Fat 16.73g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 163mg | 54% |
| Sodium 858mg | 36% |
| Potassium 467mg | 13% |
| Total Carbs 165.53g | 44% |
| Dietary Fiber 7.2g | 24% |
| Sugars 91.56g | 61% |
| Protein 14.43g | 23% |
