Fruity Cupcakes

Ingredients (makes 28-30 cupcakes)

1 Jane Asher Rainbow Cake mix, butter, eggs and milk as on the packet, including the butter for the icing.

1 heaped tbsp. good strawberry jam

1 medium orange

1 lemon

1 Lime

2 strawberries

Fruity Cupcakes

Method

  1. Preheat the oven to 180C/160C fan/gas mark 4. This will make about 28-30 cupcakes. So fill a muffin tin with 12 paper cases and have another 12+ ready to bake in batches.
  2. Make up the red mix from the packet as given on the instructions BUT add the heaped tablespoon of strawberry jam
  3. Make up the orange mix from the packet as given on the instructions BUT add the finely grated rind of the orange, but leave a sliver of skin intact. Slice the end off with the peel intact to use as decoration. Juice the orange and add about a 15-20ml (a generous tablespoonful) to the mix
  4. Make up the yellow mix from the packet as given on the instructions BUT add the finely grated rind of the lemon, leaving a small slice for decoration as with the orange. Add the juice as with the orange but using a bit less - about 2 tsps - as too much of the acidic lemon makes the mixture split
  5. Make up the green colour mix and repeat with the lime as for the lemon
  6. Spoon the mix into the cupcake paper cases, filling them about halfway up, and bake in batches for 15-20 minutes. Allow to cool completely
  7. Meanwhile, make up the icing mix according to the directions on the packet. Cut the rinds and strawberries into about 6-8 pieces to make enough to top each cupcakes. Pipe or spoon the icing onto the tops of the cupcakes and decorate with the sprinkles and the pieces of fruit.