Valentines Strawberry Cupcakes
These work really well with other fruit and jam combos - try fresh cherries and cherry jam, blueberries, raspberries or lemon curd with passion fruit seeds. Yum!
Spoil your loved one this Valentines Day with these scrumptious and easy to make cupcakes. Soft sponge hiding a fresh strawberry middle topped with pink buttery icing...
Plain flour
Egg
Vanilla extract
Buttery baking spread*
Baking powder
Best strawberry jam
Strawberries, chopped
Frosting:
Icing sugar
Buttery baking spread*
Few drops vanilla extract
Few drops pink food colouring
Sugar sprinkles, to decorate
* recipe requires 70% fat buttery spread
You will also need:
Step 1 of 5
Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4.
Step 2 of 5
Put the cupcake ingredients in a bowl and beat (use an electric hand mixer if you have one!) until light and creamy.
Step 3 of 5
Put the cupcake cases into the tin and spoon in the mixture. Bake for about 15-18 minutes until springy. Cool slightly then lift out onto a cooling rack.
For perfectly even cupcakes use an ice cream scoop to put the mixture into the cases.
Step 4 of 5
Chop the strawberries into a small dice and mix with the strawberry jam. Once the cakes are cool use a sharp knife or the tip of a piping nozzle to cut a small hole in the centre of the cakes. Drop a spoonful of the strawberry mixture into the hole and replace the sponge top.
Step 5 of 5
Make the icing: Put the icing sugar, buttery baking spread and vanilla into a large bowl. Mix the condensed milk and food colouring together and add to the ingredients in the bowl. Whisk with an electric hand mixer, slowly at first, to make a thick icing. Spread or pipe onto the cakes, topping with heart shaped sprinkles or other decoration as you like!
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Valentines Strawberry Cupcakes
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Prep: 15 mins
Cook: 15 mins
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Super Easy
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SERVES: 12
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Ingredients
Plain flour
125gEgg
1Vanilla extract
½ tspButtery baking spread*
85gBaking powder
1½ tspBest strawberry jam
2tbspStrawberries, chopped
12Frosting:
Icing sugar
200gButtery baking spread*
55gFew drops vanilla extract
Few drops pink food colouring
1-2 tbspSugar sprinkles, to decorate
* recipe requires 70% fat buttery spread
You will also need:
12 hole cupcake or muffin tin and cases -
Method
Step 1 of 5
Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4.
Step 2 of 5
Put the cupcake ingredients in a bowl and beat (use an electric hand mixer if you have one!) until light and creamy.
Step 3 of 5
Put the cupcake cases into the tin and spoon in the mixture. Bake for about 15-18 minutes until springy. Cool slightly then lift out onto a cooling rack.
For perfectly even cupcakes use an ice cream scoop to put the mixture into the cases.
Step 4 of 5
Chop the strawberries into a small dice and mix with the strawberry jam. Once the cakes are cool use a sharp knife or the tip of a piping nozzle to cut a small hole in the centre of the cakes. Drop a spoonful of the strawberry mixture into the hole and replace the sponge top.
Step 5 of 5
Make the icing: Put the icing sugar, buttery baking spread and vanilla into a large bowl. Mix the condensed milk and food colouring together and add to the ingredients in the bowl. Whisk with an electric hand mixer, slowly at first, to make a thick icing. Spread or pipe onto the cakes, topping with heart shaped sprinkles or other decoration as you like!