Strawberry cream cupcakes

    32 min

    What better way to enjoy fresh local strawberries than these strawberry cream cupcakes? If strawberries aren't in season, you can use frozen and defrosted strawberries in the cake mixture.


    1 person made this

    Makes: 12 cupcakes

    • 115g (4 oz) Stork Baking Liquid
    • 115g (4 oz) caster sugar
    • 2 medium eggs
    • 140g (5 oz) self raising flour, sieved
    • 1/2 teaspoon baking powder
    • 55g (2 oz) chopped fresh strawberries
    • 1 tablespoon strawberry jam
    • Filling
    • 150ml Elmlea or whipping cream, whipped
    • icing sugar, to sweeten
    • fresh strawberries, to decorate

    Prep:12min  ›  Cook:20min  ›  Ready in:32min 

    1. Place all cake ingredients except strawberries in a mixing bowl and beat together until smooth. Fold in strawberries.
    2. Place heaped tablespoons of the mix in 12 cupcake cases. Bake in centre of preheated oven at 180 C / 160 C fan / Gas 4 for 20 to 25 minutes. Cool on wire tray.
    3. Mix the whipped Elmlea with a little icing sugar to taste and pipe over the cupcakes. Decorate with fresh strawberries.

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    Reviews in English (1)


    Its a lovely recipe i love it!  -  05 Jul 2013