Strawberry Crush Cake
Eggless Strawberry Crush Cake with Black Currant Jam is a great twist to our regular cakes. It is delicious, extra sweet and tangy.
Servings: 8 inch round cake
Ingredients
- 175 gram all purpose flour I used 100 g
- 1½ tsp baking powder I used 1 tsp
- ¾ tsp baking soda I used ½ tsp
- 60 gram unsalted butter softened I used 45g
- 100 gram sugar powdered I used 65g
- ½ cup milk I used 75 ml
- ½ tsp vanilla extract
- 3-4 drops orange color optional
- ½ cup orange squash
- ⅓ cup orange crush I used 40 ml strawberry crush
- ½ cup blueberry jam I used ¼ Cup Black Currant Jam
Instructions
- Pre-heat oven at 180 °C. Line muffin pan or a desired pan if you are making cake.
- Sieve together flour, baking powder & baking soda.
- Beat sugar & butter well for 3-4 mins, add color & essence, if using. Beat again for a minute.
- Add dry mixture & milk alternatively, starting & ending with flour. Mix till uniform mixture.
- Now add crush or squash.
- Pour the batter in prepared muffin pan uptil ⅔rd level of cake pan.
- Bake for 15 mins for cupcakes & 35 mins for cake.
- Remove from pan & quickly insert jam in cupcakes using spoon. Bake again for 5 mins. I did the same step for cake. If you do not want to use jam then omit this step & bake directly for 20 mins for cupcakes & 40 mins for cake.
Notes
- You can use 1/2 tsp orange compound in place of color & essence in original recipe.
- To convert into any flavor cupcake using a crush, just omit color & replace essence with vanilla. Then go ahead use any crush.