Strawberry Cupcakes PT23M https://img2.recipesrun.com/201907/2019/1023/43/9/913137/300x200x50.jpg 12 servings Ingredients: Freeze Dried Strawberries 12 Strawberries 2 tsp. Vanilla Extract 4 tbsp. Double Cream 350 g Icing Sugar 150 g Unsalted Butter (room temp) 150 g Strawberry Jam 150 g Self Raising Flour 3 Medium Eggs 150 g Caster Sugar 150 g Unsalted Butter/Stork

Strawberry Cupcakes

By Ellie

12 Person
23 Minutes
449 Calories
Strawberry Sponge, Vanilla Buttercream Frosting, Freeze Dried Strawberries & Fresh Strawberries... Perfect Strawberry Cupcakes to celebrate!

Ingredients

Decorations

  • Freeze Dried Strawberries

  • 12 Strawberries

Vanilla Buttercream

  • 2 tsp. Vanilla Extract

  • 4 tbsp. Double Cream

  • 350 g Icing Sugar

  • 150 g Unsalted Butter (room temp)

Cupcakes

  • 150 g Strawberry Jam

  • 150 g Self Raising Flour

  • 3 Medium Eggs

  • 150 g Caster Sugar

  • 150 g Unsalted Butter/Stork

Method

  • 01
    Preheat your oven to 170C/160CFan and Line a 12 Hole Muffin Tray with Large Cupcake Cases/Muffin Cases, or a flat tray with the Iced Jems baking cups.
  • 02
    Cream together the Butter and Caster Sugar with an electric beater till smooth – add in the Beaten Eggs and Flour and beat again for about 20-30 seconds on a Medium Speed – it really doesn’t take too long, you don’t want to overheat it!
  • 03
    Add in the strawberry jam and briefly beat again so the mixture is smooth and the jam is spread throughout!
  • 04
    Spoon into your Cases evenly and Bake in the oven for 18-20 minutes or until cooked through! Leave to cool on a wire rack.
  • 05
    Once the cakes are cool, make the frosting – beat the softened Butter until smooth – this can take a couple of minutes.
  • 06
    Add in the Icing Sugar 1/3 at a time, making sure the sugar is fully incorporated until moving on! I use my KitchenAid for Frostings as the machine can make it so much lighter and fluffier!
  • 07
    Once all of the Sugar is in the Frosting mix, keep on beating the Frosting but add the Vanilla, and then the Cream 1 tbsp at a time till you reach your desired consistency! I usually use about 3 spoonfuls!
  • 08
    Decorate your cupcakes how you like, I used a Large Closed Star tip to pipe on my buttercream, and then sprinkled on my freeze dried strawberries, and then added my fresh strawberry on top! – and ENJOY!

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Strawberry Cupcakes

Strawberry Sponge, Vanilla Buttercream Frosting, Freeze Dried Strawberries & Fresh Strawberries... Perfect Strawberry Cupcakes to celebrate!
01 Information
  • Grade easy
  • Serving 12 servings
  • Calorie 449 Kcal
  • Prep Time 10 Mins
  • Cook Time 13 Mins
  • Total Time 23 Mins
02 Ingredients
Decorations
Freeze Dried Strawberries
12 Strawberries
Vanilla Buttercream
2 tsp. Vanilla Extract
4 tbsp. Double Cream
350 g Icing Sugar
150 g Unsalted Butter (room temp)
Cupcakes
150 g Strawberry Jam
150 g Self Raising Flour
3 Medium Eggs
150 g Caster Sugar
150 g Unsalted Butter/Stork
03 Method
Step 1
Preheat your oven to 170C/160CFan and Line a 12 Hole Muffin Tray with Large Cupcake Cases/Muffin Cases, or a flat tray with the Iced Jems baking cups.
Step 2
Cream together the Butter and Caster Sugar with an electric beater till smooth – add in the Beaten Eggs and Flour and beat again for about 20-30 seconds on a Medium Speed – it really doesn’t take too long, you don’t want to overheat it!
Step 3
Add in the strawberry jam and briefly beat again so the mixture is smooth and the jam is spread throughout!
Step 4
Spoon into your Cases evenly and Bake in the oven for 18-20 minutes or until cooked through! Leave to cool on a wire rack.
Step 5
Once the cakes are cool, make the frosting – beat the softened Butter until smooth – this can take a couple of minutes.
Step 6
Add in the Icing Sugar 1/3 at a time, making sure the sugar is fully incorporated until moving on! I use my KitchenAid for Frostings as the machine can make it so much lighter and fluffier!
Step 7
Once all of the Sugar is in the Frosting mix, keep on beating the Frosting but add the Vanilla, and then the Cream 1 tbsp at a time till you reach your desired consistency! I usually use about 3 spoonfuls!
Step 8
Decorate your cupcakes how you like, I used a Large Closed Star tip to pipe on my buttercream, and then sprinkled on my freeze dried strawberries, and then added my fresh strawberry on top! – and ENJOY!
04 Author
Ellie Ellie
1078 Recipes
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