Summer strawberries cupcakes

Strawberry cupcakes
5 2 votes
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*All ingredients should be at room temperature*


  • 125 g self-raisin flour (1 cup)
  • 125 g caster sugar (2/3 cup)
  • 1/4 teaspoon bicarbonate of soda
  • 125 g unsalted butter (room temperature) (1/2 cup)
  • 2 eggs (room temperature)
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons whole milk
  • 1 strawberry fruit jam


  1. Firstly preheat the oven to 170°C fan (338°F)
  2. Secondly sift all your dry ingredients into a large bowl then add butter and eggs and beat in a mixer for around 2 minutes, no more 
  3. Next add vanilla extract into the milk and mix together with other ingredients for about 20 seconds until well combined.
  4. Scrape down the sides of the bowl with a spatula and mix for 10 more seconds.
  5. Swirl the strawberry jam through the cupcake mix to create rippled effect.
  6. Fill the paper cases two-thirds full with mixture.
  7. Bake for 20-22 minutes or until they spring back when touched.
  8. Leave to cool for about 5 minutes and then transfer then to a wire cooling rack.
  9. Once the cupcakes are cool, decorate them with the cream however you like.
strawberry cupcake
Strawberry cupcake

Enjoy this summer strawberries cupcakes.

5 2 votes
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