Strawberry cupcakes

  • Strawberry cupcakes 
  • 110g butter, softened
  • 110g caster sugar
  • 2 eggs
  • A few drops of vanilla essence
  • 110g self-raising flour
  • 2-3 tbsp milk
  • Stawberry jam
  • 100g softened butter
  • 300g icing sugar
  • Pink food colouring
  • 12 strawberries, halved


Prep time: 30 mins Cook time: 15 mins Makes: 24

1. Pre-heat the oven to 190 degrees C / 170 degrees C fan oven / Gas mark 5. Fill a 24-hole mini cupcake tray with mini paper cake cases.

2. Cream the butter and sugar together in a large bowl until pale and fluffy. Gradually beat in the eggs and vanilla, little by little, alternating with a spoonful of flour if the mixture looks like it's curdling.

3. Fold in the remaining flour with sufficient milk to give a soft dropping conistency. Spoon into the paper cake cases.

4. Put a small spoonful of jam - around half a teaspoon - on top, and roughly swirl with a cocktail stick. Bake for 15 minutes or until just firm to the touch. Allow to cool.

5. Make the buttercream. Beat together the butter and half the icing sugar in a bowl. Continue to add the remaining icing sugar, then fold in sufficient food colouring to produce a pale pink colour.

6. Spoon into a piping bag fitted with a star nozzle - about 1cm in width. Place a halved strawberry on top, dust with icing sugar and serve.

Ideal Home Show Shop tip: For chocolate-orange cupcakes, replace 15g flour with sifted cocoa powder. Make the buttercream as directed, leaving out the colouring and adding the zest of a half or a whole orange, according to taste. Dust with cocoa to finish, or sprinkle with silver balls or chocolate curls.

Find this recipe and more in the Ideal Home Show Cookbook.


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