Strawberry and vanilla cupcakes - recipe

Strawberry and vanilla cupcakes

  • Prepare

  • Serves

  • Cook

  • Skill



For the cupcakes

For the buttercream

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  1. 1

    Preheat the oven to 190°C (170°C, gas mark 5), and line a 12 bun muffin tin with muffin cases.

  2. 2

    Using a hand held electric whisk or freestanding mixer mix the butter, sugar, flour, baking powder and salt on a low speed until it is the texture of breadcrumbs.

    For this step you'll need:

    • 40g Butter (unsalted) softened
    • 140g Unrefined golden caster sugar
    • 120g Plain white flour
    • 1½tsp Baking powder
    • 1 Salt
  3. 3

    Put the eggs in a jug and whisk by hand. Add the milk and vanilla extract and mix together.

    For this step you'll need:

    • 1 Egg(s) (free range) large
    • 15ml Milk (whole)
  4. 4

    Pour ¾ of the milk mixture into the dry ingredients & mix on low speed, then mix on a medium speed until smooth and thick.

  5. 5

    Spoon the mixture into the paper cases until ½ full.

  6. 6

    Bake in the oven for 18-20 minutes or until risen and springy to the touch.

  7. 7

    Leave to cool slightly and then place on a wire rack.

  8. 8

    To make the buttercream mix the icing sugar and butter together, then add the milk, mixing slowly, then increase the speed to high and whisk until soft and fluffy. Add a few drops of strawberry flavouring and pink food colouring

    For this step you'll need:

    • 125g Icing sugar
    • 100g Butter (unsalted) softened
    • 15ml Milk (whole)
    • Strawberry flavouring a few drops
    • Pink food colouring a few drops
  9. 9

    Top the cooled cupcakes with the buttercream using a palette knife or a piping bag.

  10. 10

    Top with a sugar paste icing heart.

    For this step you'll need:

    • Sugar paste hearts

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