STRAWBERRY LEMON CUPCAKES

INGREDIENTS:

• Sliced strawberries (±1½ cups)
• Vegetable oil (±3 tbsp)
• 1 lemon (zested and juiced)
• All-purpose flour (±1 cup)
• Sugar (±½ cup)
• Baking soda (±1 tsp)
• Baking powder (±½ tsp)
• Salt (±½ tsp)

METHOD:

1. Preheat oven without convection to Th 6 / 180°C / 350°F then place SBF Tupcakes on a cold oven rack or metal baking sheet, set aside.
2. Place strawberries in the SuperSonic Chopper Extra fitted with blade attachment and pull cord to puree. Add oil, lemon juice and zest and pull cord to combine.
3. In a medium bowl, add dry ingredients and mix until combined. Pour contents from chopper into bowl and mix just until combined.
4. Evenly divide mixture into form and bake for 15-18 min., or until toothpick inserted in center comes out clean. Allow to cool for 10min. before gently unmolding.
5. Serve as is or decorate with frosting of choice.