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| Servings: 24


  • 4 extra large eggs
  • 1 cup oil
  • 1 cup full cream milk
  • ½ cup boiling water
  • 2 teaspoons white vinegar
  • 2 teaspoons vanilla essence
  • 1 ¼ cups castor sugar
  • 3 ½ cups cake flour
  • ½ cup Maizena
  • 6 teaspoons baking powder
  • 1 box Moirs strawberry jelly
  • ½ teaspoon pink food colouring
  • desiccated coconut

Separate egg yolks from egg whites. Beat egg yolks, oil, boiling water, milk, vinegar and vanilla essence well.
In a separate bowl beat the egg whites and castor sugar and then combine with the egg yellow mix.
Sift the flour and all other dry ingredients and, thereafter carefully fold into the egg mix. Place mixture in muffin pans and bake at 180°C for 15 – 20 minutes.
As soon as it cools down make the jelly as per instruction on the box, but add the additional food colour.
Dip each cupcake in the jelly and roll in desiccated coconut. Slit in the middle and add fresh cream.
(Yields 2 dozen)

Recipe and photo: Yasmeen Ibrahim

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