- Serves: 10
- Preparation time: 10 minutes
- Cooking time: 20 minutes
- Total time: 30 minutes
- For the cupcakes
- 150g/5 oz. soft margarine
- 150g/5 oz. caster sugar
- 150g/5 oz. self-raising flour
- 2 medium eggs, beaten
- 1 tsp. Vanilla extract
For the buttercream
- 250g/9 oz. unsalted butter at room temperature
- 125g/4½ oz. icing sugar, sieved
- 150g/5 oz. fresh strawberries
- 1 tsp. Vanilla extract (alternatively, use zest and juice of 1 small lemon)
- Fruit pieces (we decided on strawberry halves)
- Edible glitter
Who doesn’t love cupcakes? Not only are they super easy to make but they’re also nice to look at and delicious to eat too. Perfect for parties of any occasion, cupcakes are always a favourite and you’ll be hard pushed to find any left over at the end.
Have some fun with this fruity take on the classic cupcake recipe we all know and love, which can be altered however way you like. If you’re not a fan of strawberries, then feel free to replace with another fruit or even food colouring in the buttercream to match a party theme or celebration.
This recipe comes courtesy of celebrity chef Lisa Marley and Britannia Living.
- Line a muffin tray with 10 cupcake cases.
- Preheat the oven to 180°C/356°F or Gas Mark 4.
- To make the cupcake batter, mix together the margarine, caster sugar, and vanilla extract into a mixing bowl. Ensuring that the mixture is mixed to a light and fluffy consistency.
- Add the eggs and mix again.
- Sieve in the flour and mix until completely combined and the mixture is smooth
- Spoon the batter into the cupcake cases, filling to just over half way.
- Bake for around 18-20 minutes or until a metal skewer comes out clean from the middle of the cupcake.
- Once the cakes are ready, leave to stand until cool, taking roughly about 8 minutes.
- For the icing, you’ll want to place the strawberries and lemon juice into a food processor, until they turn into a nice purée and then sieve through a bowl to remove any lumps.
- Separately, mix together the unsalted butter and icing sugar until perfectly combined and smooth.
- Gradually add the fruit purée into the mix, whilst continuously beating.
- Once mixed together, use a piping bag or the back of a spoon to spread the icing onto the top of the cooled cupcakes.
- Using the piping bag method, start from the outside and continue to apply pressure. Keep the nozzle moving up and down so you create a ribbon effect going the way round. Take it into the centre, so that you’ve created a nice dome effect.
Once all cupcakes have been iced, it’s time to get started on the decoration. Sprinkle some edible glitter over the icing and then add the fruit pieces on the top of the cakes for the perfect Strawberry cupcake.