Strawberries and cream cupcakes

I made these today for a picnic on the Thames and they were highly praised and all eaten! The jam in the middle gives them an extra twist, much like a doughnut!

Strawberries and cream cupcakes

Strawberries and cream cupcakes


  • 225g Caster sugar
  • 210g Self-raising flour, sifted
  • 1 teaspoon baking powder
  • 25g Cornflour
  • 125g fresh ripe strawberries, hulled and crushed
  • 225g unsalted butter, at room temperature
  • 4 large eggs, free range or organic

To decorate:

  • Good-quality strawberry jam (1 teaspoon for each cupcake)
  • 1 batch of Vanilla Buttercream icingIMG_0590
  • 12 small strawberries

How to make strawberry & cream cupcakes:

  • Preheat oven to 160’ celcius (fan) and lin 12 hole cupcake / muffin tray with appropriate size cases
  • Put sugar, flour, baking powder, cornflour and crushed strawberries into a food processor. Pulse until evenly mixed. Add the butter and eggs and process briefly until even (roughly 10 seconds).
  • Spoon the mixture into the cupcake cases, filling to about two-thirds full. Bake in the oven for about 25 minutes. The cakes will be fairly moist even when cooked.
  • Remove from the oven and leacve the cakes in their tins for about 10 minutes before placing on wire rack to cool.
  • When completely cool, carefully make a small hole in the centre of each cupcake and use a teaspoon to push the strawberry jam into the hole – you can slightly warm the jam in a saucepan first to soften it before pushing it in to the sponge.
  • Wash the 12 strawberries and dry off on kitchen paper. Decorate the cupcakes with the vanilla buttercream icing and, just before serving, place a fresh strawberry in the centre.Strawberries and cream cupcakes