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Strawberry cupcakes topped with strawberry buttercream on a plate next to a fork

Strawberry Cupcakes

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About the bake

We use freeze dried strawberries (or try cherries or raspberries) to give these cupcakes a delicious natural flavour, but you could also use strawberry flavour in the icing if liked and omit the strawberries from the cake recipe.

45Total Time
20Prep Time
25Bake Time
12Serves
Easy

Method

  1. Step 1:

    Heat the oven to 180°C (fan 160°C, gas mark 4). Line a cupcake tin with 12 paper cupcake cases.

  2. Step 2:

    Crush  the strawberries in a pestle and mortar until finely ground but not completely powdered.

  3. Step 3:

    Cream the butter and sugar in a mixing bowl until smooth, light and creamy. Gradually beat in the eggs until the mixture is smooth. Add 15g of the strawberries and all of the flour.

  4. Step 4:

    Divide the mixture into the cupcake cases and bake for 20-25 minutes until golden and just firm to the touch.

  5. Step 5:

    To make the icing, place the remaining strawberries in a mixing bowl with the icing sugar, softened butter and a small drop of pink food colouring. Mix with a little hot water, if needed, to make a smooth icing.

  6. Step 6:

    Pipe a swirl of icing on top of each cake and top with a strawberry.

Ingredients

  • For the cupcakes

    • 20g Strawberries (dried)
    • 150g Butter (unsalted) (softened)
    • 150g Billington's Unrefined Golden Caster Sugar
    • 3 Egg(s) (free range) (whole, beaten)
    • 150g Self-raising white flour
    • 0.5 tsp Baking powder

  • For the icing

    • 400g Silver Spoon Icing Sugar
    • 100g Butter (unsalted) (softened)
    •  Pink food colouring
    •  Strawberries (to decorate)

Utensils

  • 12 hole cupcake tin
  • 12 cupcake cases
  • Pestle and mortar
  • Mixing bowl

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