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You are here: Recipes > Strawberries and Cream Cupcakes

Strawberries and Cream Cupcakes

Enjoy the Wimbledon experience at home by serving up these strawberries and cream cupcakes.

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Skill Level



12 people

Baking ingredients

  • 200 g butter or maragarine
  • 200 g caster sugar
  • 4 eggs, beaten
  • 200 g self-raising flour
  • 4 tbsp strawberry jam
  • 6 strawberries

Decorating ingredients

  • 400 g Renshaw Vanilla Frosting
  • 6 strawberries


Making the cupcakes:

Step 1

Place cupcake cases in a 12 hole cupcake pan. Preheat the oven to 200?C / Gas 6.

Step 2

Cream the butter and the sugar together until pale and fluffy.

Step 3

Slowly drizzle the eggs into the mixture while beating. If the mixture begins to curdle add 1 table spoon of flour.

Step 4

Once combined add the remaining flour and fold in.

Step 5

Half fill the cases and add a teaspoon full of jam.

Step 6

Bake for 12 – 15 mins or until golden and spring back when pressed. Allow to cool for 2 mins and then remove the cupcakes from the pan and cool on a wire rack.

Decorating the cupcakes:

Step 7

Using a large plain savoy nozzle, fill the piping bag with Renshaw Vanilla Frosting.

Step 8

Pipe round the centre of the cupcake 3 times to create a tall thin whirl.

Step 9

Cut the strawberries in half and place on the top of the whirl.