Strawberry Cupcakes



For the Cupcakes:

  • 340g Plain flour
  • 1tsp Baking powder
  • Pinch of Salt
  • 170g Unsalted butter
  • 230g Caster sugar
  • 100ml Milk
  • 1 teaspoon of vanilla
  • 4 eggs
  • 5 large strawberries 

For the Butter Cream:

  • 5 Large strawberries mushed or blended
  • 170g Butter
  • 240g Caster sugar
  • 3 Egg Whites

Recipe makes about 16 Cupcakes


1. Preheat oven to 180c and line your cupcake pan with paper liners.

2.  In a medium bowl, sift together flour, baking powder, and salt; set aside.

3. Next, beat together the butter and sugar until light and fluffy. Then add in the vanilla extract. Next, mix in the flour mixture in tree parts, alternating with the milk, and beat until just combined; set aside.

4. In a clean bowl whisk the eggs whites until stiff, glossy peaks form. Then, gently incorporate the egg whites into the mixture.

5. Divide the batter evenly among the cupcake cases, filling each about 2/3 full. Bake for 25minutes or until the cupcakes are golden brown and a cake tester inserted in the center of a cupcake comes out clean. Transfer to a wire rack and allow to cool.


6. Now for the butter cream. Combine the egg whites and sugar in the heatproof bowl set over a pan of simmering water. Whisk constantly by hand until the mixture is warm to the touch and the sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).

7. Remove from heat  and continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.

8. Reduce the mixer speed to medium-low and add the butter a few tablespoons at a time, mixing well after each addition. Once all the butter has been added, scrape down the sides of the bowl with a spatula and beat until all air bubbles are eliminated. Add the strawberry puree and beat until combined. Continue to stir  with a rubber spatula until  smooth. Keep the buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate for up to 3 days.

9. Now to decorate. Spread or pipe the buttercream onto each cupcake. I added some little sugar craft daisies that I found buying my cupcake cases. Store cupcakes in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days.

Banoffee Cupcakes


My boyfriends a big banoffee fan, and having seen him devour most of the batch I think they were a hit.  This recipe makes a particular moist sponge which isn’t claggy and the dulce de leche butter cream is very scrummy.  I would have liked to finish them off with some white chocolate coated banana chips but I couldn’t seem to find any short notice.

Make sure your banana’s are nice and ripe otherwise you won’t get a smooth texture to your sponge.



  • 150g Self raising flour
  • 1 Teaspoon baking powder
  • 125g Golden caster sugar
  • 125g Butter (at room temperature)
  • 2 Free range eggs
  • 3 Ripe Bananas
  • 60g of fudge cut into small chunks


  •   1 Tin of condensed milk
  • 150g Golden Icing Sugar
  • 75g Butter


1. For this recipe you need to make toffee/dulce de leche with the condensed milk which takes about 4 hours. So it might be best to make the evening before when you’ve got time to watch the stove. To make the toffee place the condensed milk in a small pan of water, making sure to take the label off the can. The water should come about 2/3 of the way up the can.  You will need to keep topping up the water over the 4 hours. Bring the pan to a simmer and leave for 3 1/2 to 4 hours. When finished leave to cool before opening.

2.Preheat the oven to 180°C 0r about gasmark 4. In a bowl whisk your eggs and sugar for about 8 minutes until light and fluffy. While stil whisking sieve in the baking powder and flour. Then the soft butter ( if its not soft, stick in the microwave for a few seconds). Whisk until smooth. Next mash the bananas and fold them into the mixture along with the fudge. In a cupcake tin place in your cases and fill 2/3 full with mixture. Smooth the top of the mixture and bake in the oven for about 15 minets until golden brown. I like to test the mixture with a tooth pick to ensure they’re cooked through. Leave to cool on a wire rack.

3. For the icing, beat the butter until soft and smooth, then add the icing sugar a little at a time until you get a smooth mix. Fold in a teaspoon of the dulce leche. Pipe on the icing and drizzle over the dulce de leche. I used a banana chip as a little garnish.