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Strawberry Lemonade Cupcakes
Light cupcakes flavoured with puréed fresh strawberries, lemon juice and zest, made without eggs or butter. The SuperSonic Chopper purées the fruit in seconds, and the Silicone Muffin Mould turns out the cakes without paper cases or greasing.
- Total time
- 32 min
- Prep
- 15 min
- Cook
- 17 min
Ingredients
Method
Heat the oven to 350 °F (180 °C). Set the Tupperware Silicone Muffin Mould on a metal baking sheet.
Put the strawberries in the Tupperware SuperSonic Chopper Tall fitted with the blade and pull the cord until puréed. Stir in the oil, lemon juice and zest.
In a medium bowl, mix the flour, sugar, baking soda, baking powder and salt. Pour in the strawberry mixture and whisk just until no dry flour remains.
Divide the batter between the cavities of the mould and bake for 15 to 18 minutes, until a toothpick in the centre comes out clean. Serve plain or topped with the frosting of your choice.
