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desserts-baking

Strawberries & Cream Cupcakes

Perfect summer treat.

40 12
Strawberries & Cream Cupcakes | DonalSkehan.com, Perfect summer treat.

desserts-baking

Strawberries & Cream Cupcakes

Perfect summer treat.

Friday, July 24, 2015

175g self-raising flour

110g caster sugar

1 tsp baking powder

2 large eggs

110g butter, softened

50ml milk

1 tsp vanilla extract

For the strawberries & cream buttercream:

150g butter, softened

1/2 tsp vanilla extract

275g icing Sugar, sifted

4 tbsp good quality strawberry jam

To decorate:

200g fresh strawberries, halved

 

Cupcake tray

Cupcake cases

Mixing bowl

 

 

40 mins
Serves 12

Strawberries and cream are the quintessential summer treat but why stop there! These strawberry & cream cupcakes combine my love for the traditional summer treat with the ever popular cupcake and if you ask me, it’s a match made in heaven!

Preheat the oven to 180°C/350°F/Gas Mark 4 and line the bun tray with paper cases.
In a large bowl, combine all the dry ingredients. Make a well in the centre of the bowl then break in the eggs and add the butter. Using an electric hand mixer, beat all the ingredients together until combined.
Pour in half the milk and beat again until combined. You are looking for the batter to be light and creamy. Add the rest of the liquid if you need it – you may not.
Divide the batter evenly among the paper cases and bake in the oven for 15–20 minutes or until firm and light brown on top. Allow the cupcakes to stand for a minute before transferring to a wire rack to cool.
To make the buttercream frosting, beat the butter and vanilla extract together in a bowl until light and fluffy then add the icing sugar, a little at a time, until it is all incorporated and the mixture is smooth.
Pass the jam through a sieve to remove any lumps and ripple through the buttercream. Spoon the frosting into a piping bag fitted with a nozzle and pipe onto cakes or swirl on with an off-set spatula. Top with some fresh strawberries and enjoy!
40 mins
Serves 12

Ingredients

175g self-raising flour

110g caster sugar

1 tsp baking powder

2 large eggs

110g butter, softened

50ml milk

1 tsp vanilla extract

For the strawberries & cream buttercream:

150g butter, softened

1/2 tsp vanilla extract

275g icing Sugar, sifted

4 tbsp good quality strawberry jam

To decorate:

200g fresh strawberries, halved

 

You'll Need

Cupcake tray

Cupcake cases

Mixing bowl

 

 

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  • Jocelyne Yeo

    Hi Donald
    Thank you for this lovely recipe. I am new at baking and recently I made this for a friend and it was a huge hit.
    Will I be able to use this as a layered cake covered with fondant?
    Would appreciate your advise on other recipes if this is not suitable.
    Thank you and look forward to hear from you.
    Jocelyne

  • Christineeea

    Hi Donal! This is an awesome recipe. The taste is amazing. I didn’t have actual strawberries so I used blueberries instead to decorate. Though my cupcakes rose unevenly and rose too much. Why did that happen? Thanks!