Cupcake Mixture  -  English Cupcake Size

100 g / 4 oz /  1 cup      plain flour

100 g / 4 oz /  1/2 cup  caster sugar (superfine sugar)

100 g / 4 oz /  1/2 cup  butter soft

2 eggs

2.5ml /  1/2 teaspoon  vanilla extract

1/2  teaspoon of baking powder


12-18 cupcake cases (depending how much you fill them)

Preheat Oven temperature to 160 ºC / 325 ºF / Gas 3


Put all the above ingredients except the strawberries into a bowl and whisk them until the mixture is thick, increased in size and drops from a spoon easily.  Fold the chopped strawberries into the mixture and divided into cupcake cases.  Bake in the oven for 15 - 20 mins until a light golden colour and they spring to touch.


Normally I tend to over fill the cupcake cases and end with cupcakes with a little dome on top, not ideal for putting soft icing on top.  Here I manage to restrain myself and only filled the case a third to half full which also meant I ended with 18 cakes instead of the usual 12.


Strawberry Icing

175 g / 6 oz  Strawberries chopped into small pieces

80 g  / 3 oz butter soften

80 g / 3 oz icing sugar (confectioners’ sugar)


Put all the ingredients into a blender ( I used my baby blender) and whiz until you have a thick smooth pink paste.


Extra strawberries to decorate




I have played around with various mixes, cupcake mixes and muffin style mixes.  I have included a traditional quick sponge mix in two different sizes, UK fairy case size and American cupcake size.  In both recipes I have made the same amount of icing because it’s difficult to make it in smaller quantities.  This icing is not going to set as traditional icing  due to the amount of liquid from the strawberries.   If you have a warm day like I had yesterday then it might turn out quite runny, it makes it easy to spoon on to the cakes!  When blending the ingredients for the icing I would make sure the butter is fridge cold, that way your icing mixture will be slightly thicker.


I tried to do this by hand by pureeing the strawberries first and adding it to the sugar and butter but each time it looked curdled, in the end I found the whole mixture needed some brut speed to amalgamate and give a smooth finish, which makes the blender ideal.  Half way through it will look as if it refuses to come together and look curdled but persist and eventually you’ll have a homogenous icing.  I must confess that my big blender is due for a replacement and you might find yours is faster and therefore your mixture will come together quicker.  I had to resort to my baby blender.


Cupcake Mixture  -  American Cupcake Size

225 g / 8 oz /  1 cup      plain flour

225 g / 8 oz /  1/2 cup  caster sugar (superfine sugar)

225 g / 8 oz /  1/2 cup  butter soft

4 eggs

5 ml /  1 teaspoon  vanilla extract

1 teaspoon of baking powder


12-14 cupcake cases (depending how much you fill them)

Preheat Oven temperature to 160 ºC / 325 ºF / Gas 3


Put all the above ingredients except the strawberries into a bowl and whisk them until the mixture is thick, increased in size and drops from a spoon easily.  Fold the chopped strawberries into the mixture and divided into cupcake cases.  Bake in the oven for 15 - 20 mins until a light golden colour and they spring to touch.



Strawberry Icing

175 g / 6 oz  Strawberries chopped into small pieces

80 g  / 3 oz butter soften

80 g / 3 oz icing sugar (confectioners’ sugar)


Put all the ingredients into a blender ( I used my baby blender) and whiz until you have a thick smooth pink paste.


Extra strawberries to decorate


Play around with the quantities of icing until you achieve something that suits your tastebuds.  My icing here gives me enough sweetness but I can still taste the strawberries.