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Strawberry Delight Cupcakes

You will need:

Milk bottle illustration

140ml Milk

Square block of butter in tray illustration
2 eggs sitting side by side illustration
strawberry illustration

110g Softened Butter

(60g for Mix + 50g for Icing)

2 Eggs(50g Each)

110g Strawberries (Diced)
20g Strawberries (Pureed)

Vanilla cupcake batter with chopped strawberres mixed in
Cooked vanilla cupakes with strawberry pices sitting on a cooling rack
Pureed strawberries in a blue bowl


Preheat oven to 160°C fan-forced or 180°C conventional. Insert 12 patty cases into a muffin pan.



Place contents of the cupcake mix sachet, eggs, milk and softened butter into a large bowl. Mix on low-medium speed for 2 minutes, occasionally scraping down the sides of the bowl. Pour the diced strawberries into the cupcake batter. Using a wooden spoon gently mix the strawberries into the batter until evenly distributed. Divide batter evenly between the 12 patty cases.



Bake for 18 minutes. You can tell the cupcakes are baked if they spring back lightly when touched in the centre. Once they are cooked and out of the oven, immediately transfer them onto a wire rack to cool.



Empty the contents of the icing mixture sachet into a small mixing bowl with the softened butter and strawberry puree. Using an electric mixer, mix on medium speed for 2 minutes. Spread or pipe prepared icing over the cooled cupcakes.


Decorating Tip:

If there are any left-over strawberries, don’t let them go to waste! Wash them, cut them up into halves and place them on top of the freshly iced cupcakes for a delicious decoration.

Vanilla and strawberry cupcakes with pink strawberry icing, toppd with a slice of fresh strawberry
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