Strawberry fairy cakes

    45 min

    Strawberry cupcakes with fresh strawberry bits!

    122 people made this

    Serves: 12 

    • 140g butter, room temperature
    • 150g caster sugar
    • 3 eggs
    • 220g self-raising flour
    • 1/4 teaspoon salt
    • 4 tablespoons finely chopped fresh strawberries, drained

    Prep:15min  ›  Cook:20min  ›  Extra time:10min  ›  Ready in:45min 

    1. Preheat the oven to 170 C / Gas mark 3. Grease 12 muffin tins or line with paper cases.
    2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Combine the self-raising flour and salt; stir into the butter mixture just until blended. Fold in strawberries last. Spoon the fairy cake mixture into the prepared tin, dividing evenly.
    3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin set over a wire rack. When cool, arrange the fairy cakes on a serving platter. Ice with desired icing.

    How to ice cupcakes

    Watch our How to ice cupcakes video to see how to dress them up or down for any occasion!

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    Reviews in English (51)


    Altered ingredient amounts. I pureed the strawberries, makes the cupcakes a lovely texture. I also used some of the strawberries, again pureed, mixed with icing sugar to make the icing.  -  31 May 2009


    Altered ingredient amounts. used 1/2 wholemeal and 1/2 white sr flour. Added in 1.5 tbl of white choc chips.  -  14 May 2010


    lovely recipe, I got 18 cupcakes using the above measurements To finish them off I piped on pink buttercream with half a tsp of strawb flavouring in it and fresh strawberries on top - yummy!  -  30 Dec 2012