Fresh Strawberry Cupcakes

I've had Strawberry cake on the brain lately. It may be because Spring is in the air and I'm thinking of warm sunny days, ice cold drinks and summer berry desserts. After trying many "from scratch" strawberry cake recipes I actually ended up adapting this vanilla cake recipe. I was so happy with the results that I just had to share. It turned out just how I wanted it to and is definitely a keeper.

Moist, tender and full of flavour (and best of all really easy to make!). With no artificial flavourings just fresh strawberries, these cupcakes are ideal for children (especially little girls who love pink!). I am surrounded by boys in my house but they'll still eat this cake (even the big one!). There's something about pink cake that I find irresistible. Maybe because it's such a fun, whimsical colour. 

I've paired these cupcakes with strawberry buttercream but you could just top these with whipped cream for a grown up version. 

The flavour and colour of the cake will depend on the berries you use (and whether you use food colouring). I recommend using my strawberry sauce in this recipe as cooking the strawberries and reducing them a little increases the flavour, in my opinion, but if you want to just blitz some strawberries in a food processor and use that then go ahead! 

This recipe makes about 20 cupcakes (depending on the size of your cupcake cases). This mix will also make a 6" round cake instead of cupcakes. Just fill two lined 6" round tins equally and cook for about 35-40 minutes at the same temperature.


Strawberry Cupcakes:
1 and 1/4 cup (160g) Cake flour (if you don't have cake flour then measure the same amount of plain flour and minus two tablespoons then add two tablespoons of cornflour and mix well)
1 tsp Baking powder
A pinch of bicarbonate of soda
A pinch of salt
2 Large eggs
3/4 cup (187 mls) Vegetable/sunflower oil
3/4 cup (95g) Sugar
1/4 cup (62 mls) Strawberry sauce/puree
1/4 cup (62 mls) Buttermilk
1/2 tsp Vanilla extract
1/2 tsp Strawberry extract (optional)
1-2 drops Pink food colouring (optional)

Strawberry Buttercream:
200g Butter (softened)
400g Icing Sugar (sifted)
2-4 tbsp Strawberry sauce/puree

Cupcakes Method:
  1. Fill a cupcake pan with cupcake cases and pre-heat your oven to 170C / Gas mark 3.
  2. Mix flour, baking powder, bicarbonate of soda and salt in a bowl.
  3. In a separate bowl add eggs, oil, sugar and vanilla and strawberry extracts and mix well until combined.
  4. In a separate bowl mix the buttermilk and strawberry sauce/puree (and food colouring if using).
  5. Add half the flour mix to the eggs mix and combine, then add half the strawberry, buttermilk mix until combined.
  6. Add the last of the flour and mix then add the last of the strawberry, buttermilk mix until combined. (this prevents lumps from forming in the batter)
  7. The cake batter will be quite runny (don't panic, this is normal!) Fill the cupcake cases with your cake batter about two thirds full. (try pouring the batter into a jug first to make it easier to pour into the cupcake cases)
  8. Bake for about 18 - 20 minutes until a toothpick inserted into the cake comes out clean.
  9. Allow to cool on a wire rack.
Buttercream Method:
  1. Combine the butter and icing sugar in an electric mixer and mix until light and fluffy.
  2. Add the strawberry sauce/puree and mix again until combined.
  3. Taste it to see if you want more strawberry flavour, if so just add a tablespoon at a time and mix.

Let me know if you give it a go, I'd love to know how you get on!


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Copyright © 'A Rose Tinted Kitchen' 2013 All Rights Reserved. It takes a lot of time developing, testing and photographing my recipes but seeing them pop up on other blogs makes it all worth it. Just remember to please provide a link back to my recipe. Thanks and happy baking!