Ina Paarman's Mini Strawberry Cupcakes

• 3 extra large eggs at room temperature
• 3/4 cup (180ml) canola oil
• 1 cup (250ml) milk
• 1 x 600g Ina Paarman's Vanilla Cake Mix
• 70 mini paper cups Strawberry icing:
• 2 x 250g Ina Paarman's Strawberry Icing Kits
• 250g butter at room temperature
• 1/2 cup (125 ml) water
• 2 t (10 ml) lemon juice
• 200 g fresh strawberries, washed and cut into 1/4 wedges

1. Adjust the oven rack to the middle position.
2. Preheat the oven to 180C.
3. Line mini muffin pans with paper cups.
4. Mix according to package instructions.
5. Divide the cake mixture between paper cups.
6. Use a piping bag without a nozzle for easy filling.
7. Bake for +- 12 minutes and leave to cool completely.
8. Icing: Prepare icing according to package instructions. Pipe cooled cup cakes with the prepared icing. Top with fresh strawberry quarters.

Spotted on: mycookbook.co.za