Monday, 26 November 2012

Strawberry Cupcakes with Strawberry Frosting

Fresh strawberries make a beautiful summer cupcake. The strawberry shaped lollies on top of my cupcakes are from a lolly shop in Carlton and when I spotted them I just had to use them. They made an easy cupcake topper and were very popular with children and adults alike.

So what makes this cupcake so amazing? Two very important elements: An incredibly moist and light cake that’s loaded with tons of chopped fresh strawberries, and a strawberry buttercream that balances the cupcake perfectly . But don't just stop with strawberry cupcakes by starting with a light and moist vanilla cupcake and tweaking it with different seasonal fruits you can produce some amazing results.

Enjoy xxx


makes 12 cupcakes


175g unsalted butter at room temperature
160g caster sugar
1 teaspoon vanilla essence
150g fresh strawberries, washed and hulled
2 eggs at room temperature
160g self raising flour
100g plain flour
200ml milk
250g unsalted butter
500g sifted icing sugar
strawberry essence or 50 - 100 g pureed strawberries
a few drops of pink food colouring (optional)


  1. Preheat the oven to 180 degrees or 160 degrees fan forced. Line a 12 hole cupcake tray with paper cases.
  2. Beat the butter, sugar, vanilla and a pinch of salt with a mixer until light and fluffy. Add the eggs one at a time, beating well after each addition.
  3. Sift the flours together. Using a wooden spoon fold in the flour in three additions, alternating with milk, starting and ending with flour until just combined.
  4. Finely dice the strawberries and gently fold through the mix.
  5. Spoon batter in to paper cases and bake for 20 - 25 minutes or until a skewer comes out clean when poked in the middle of the cake.
  6. Leave cupcakes in the tray for 10 minutes before turning on to a wire rack to cool completely.
*these cupcakes can be wrapped individually and frozen for up to a month.


See basic butter cream frosting recipe
Recipe adapted from Planet Cake cook book.


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