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Strawberry Cupcakes with Intense Strawberry Flavour



These beautiful cupcakes are truly strawberry marvels. They have an intense strawberry flavour in both the cakes themselves and in the luscious strawberry icing. I used my usual go-to recipe for the cupcake mixture, based on Nigella‘s cupcake recipe. Adding some strawberry puree which I cooked down to a beautiful paste as well as a handful of chopped fresh berries, gives you the strawberry cake batter. A traditional buttercream icing with more reduced strawberry puree, and some optional strawberry fondant creme make these cupcakes really delicious!



125g self-raising flour

125g caster sugar

125g butter

2 large free-range eggs

1/2 teaspoon vanilla extract

2 tblsp milk

2 tbls reduced strawberry puree*

Handful of chopped fresh strawberries (about 6 will probably be enough)

Strawberry Buttercream Icing

50g butter, softened

250g icing sugar, sifted

2 tbls reduced strawberry puree*

1 tbls strawberry fondant creme (optional)



Preheat the oven to 180 degrees C and line a 12 hole muffin tin with cup cake cases.

Put all the ingredients except the milk, reduced strawberry puree and chopped strawberries in a food processor and blitz till smooth. Add the milk while pulsing to make a soft, dropping consistency.

Carefully fold in the reduced strawberry puree and chopped strawberries.

Spoon mixture into the cases, filling the cases equally.

Place the tin in the oven and bake for 15 minutes or until the cup cakes are cooked and golden on top.

Take the cup cakes in their cases out of the tin and cool on a wire rack.

Ice with the strawberry buttercream icing.

Strawberry Buttercream Icing

In a bowl, cream together the butter and icing sugar until combined, then add the reduced strawberry puree and the strawberry fondant creme (if using) and beat well. If the icing is too soft, or runny, then add more icing sugar to get the desired consistency.

*To make reduced strawberry puree

To make the total amount of reduced strawberry puree needed for both the cakes and icing, puree about 20 strawberries in a food processor or a blender. You will get about 1/2 cup, or 2/3 cup of puree. Put the puree in a saucepan  and heat the puree over low to medium heat.  Simmer, stirring occasionally until reduced by about 2/3 to 4 tbls –  about 10 minutes or so.

These quantities and instructions are rather loose – you need enough strawberries to make a decent amount of puree, then cook them down for long enough to give enough reduced puree for both the cakes and icing. It’s important to cook the puree so that it’s thick, particularly for the icing, so that the icing isn’t too runny.

Also, chill the puree before adding it to the cakes or icing.







2 responses »

  1. They are gorgeous! I am sure they are delicious too. I am glad I found you!



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