Wimbledon Cupcakes

Wimbledon Cupcakes


Crème Cake




  • Add all crème cake ingredient to a mixing bowl fitted with a beater, mix on slow speed for 1 minute and then 3 minutes on medium speed.
  • Deposit 50g of the crème cake batter into cupcake cases.
  • Bake in a deck oven at 170°C for 22-25 minutes.
  • Decorate with red sugar sprinkles or red velvet crumb or freeze dried strawberry pieces.
  • Top with a whole fresh strawberry.

Yield: approximately 37 Cupcakes