Strawberry & Cream Cupcakes

Strawberry Cupcakes (17)

You may have heard that a certain baby was born this week.  It’s a little baffling to me that people swarmed to the palace for a glimpse not of the baby, but of a piece of paper announcing the birth of the baby, but nevertheless I hate being away from the UK in times of celebration.  I missed out on the euphoria of the Olympics, on the shock and delight of a Brit finally winning Wimbledon, and, worst of all, on the royal wedding a few years ago.  At least I can always do some celebratory baking though.  You may take my bank holiday, you may take my bunting, but you will never take my cake!

Strawberry Cupcakes (19)

Strawberry & Cream Cupcakes

Makes 12


150g strawberries, pureed

1.5 tsp balsamic vinegar

1 tbsp caster sugar

60ml milk

1 tsp vanilla extract

200g plain flour

1 tsp baking powder

pinch of salt

110g butter, softened

180g caster sugar

1 egg

2 egg whites

Vanilla Buttercream:

110g butter, softened

60ml milk

1 tsp vanilla extract

500g icing sugar


1.  Preheat the oven to 180C and line a muffin tin with paper cases.

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2.  Mix the strawberry puree, vinegar and 1 tbsp sugar together and set aside for 5 minutes.

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3.  Stir in the vanilla and milk.

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4. In another bowl combine the flour, baking powder and salt.

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5.  Cream the butter and sugar together.

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6.  Beat in the egg and whites – don’t panic if it curdles, the flour is coming next.

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7.  Add half the flour and beat it in.

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8.  Pour in the milky strawberry mixture, mix well.

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9.  Add the rest of the flour and beat again.

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10.  Spoon into the paper cases and bake for 20-25 minutes.

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11.  Cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

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12.  To make the buttercream, use an electric whisk to beat together the butter, milk, vanilla and half the icing sugar.  Add the rest of the icing sugar and beat until smooth and delicious.

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13.  Top each cake with a generous helping of buttercream.  Finish off with a fresh strawberry or another decoration.

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