Strawberry & Cream Cupcakes

I made these for a friend’s birthday that we celebrated this evening. The basis of the recipe came from The Telegraph website, from a book called “The Primrose Bakery”. It took me a long time to find a recipe that seemed better than others, & this was it.

Everyone commented on how they liked the crispy top to the cupcake. I was slightly disappointed that the strawberry flavour didn’t come through as much though!

Caster Sugar is made by blending granulated sugar to a fine consistency. Be careful not to make it to a powdery consistency like icing sugar. It should only take a few seconds

Self Raising Flour is made by adding 1 1/2 tsp Baking Powder & 1/2 tsp Salt to every cup of All-Purpose Flour

  • 225g Caster Sugar
  • 210g Self-Raising Flour – sifted
  • 1 tsp Baking Powder
  • 25 g Corn Flour
  • 125 g Strawberries – pureed
  • 225 g Unsalted Butter – at room temperature
  • 4 Large Eggs
  • Strawberry Slices
  • 110 g Unsalted Butter – at room temperature
  • 60 ml Milk
  • 1 tsp Vanilla Extract
  • 500 g Icing Sugar – sifted

Preheat oven to 350°F/180°C/Gas Mark 4 & line a muffin tin with cupcake cases. I found that I had batter left over, so made extra

Cream the butter & sugar in a mixer, gradually adding the eggs. Beat in the flours, baking powder & pureed strawberries

Fill each cupcake case 1/3 full, then add a strawberry slice. Cover the filling to fill the case to 2/3  with batter

Bake for 25 minutes, they will be quite moist even when fully cooked. Allow to cool in tins for 10 minutes, before removing to a wire rack

To make the icing, beat 110 g butter, milk, vanilla & icing sugar until smooth

When completely cooled ice with the buttercream icing & decorate with a dry strawberry

Strawberry & Cream Cupcakes


About intheiversonkitchen

My husband, James & I have been married since 2007 & have 4 little ones, Rhys, Anwyn, Llewelyn & Aled. I love to cook & love to try new dishes, so decided to share with the world what happens in my kitchen & in other areas of my home. I hope you enjoy! Please feel free to make comments or suggestions, I welcome them all!
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