• 12servings
  • 45minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsH, D
MineralsFluorine, Cobalt

Ingredients Jump to Instructions ↓

  1. 110g self raising flour

  2. 110g caster sugar

  3. 110g butter or margarine

  4. 1tsp baking powder

  5. 2 large eggs

  6. 1tsp vanilla extract

  7. 120g unsalted butter (softened)

  8. 200g icing sugar

  9. 1tsp vanilla Crushed meringue pieces

  10. Strawberries

  11. Strawberry sauce

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180°C/Gas Mark 4 and line a 12-hole muffin tin with cake cases.

  2. Put all of the ingredients into a large bowl and mix on a slow speed until no lumps of fat remain. Turn to a high speed and beat well until the batter is light and fluffy (approx 1 minute). You can use a handheld mixer or a freestanding mixer with the paddle attachment.

  3. Put equal amounts of batter into the cake cases and bake in the preheated oven until golden and springy to the touch. Cool the cupcakes on a wire rack prior to decorating.

  4. For the icing, mix the butter, icing sugar and vanilla together on a slow speed in a freestanding mixer with the paddle attachment or a hand mixer with the beater attachments. When incorporated beat at a high speed for 3 minutes.

  5. Add a dollop of icing to the top of each cupcake then cover with crushed meringue pieces. Then add some strawberry sauce and a few fresh strawberry pieces to finish it off.


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