These small batch strawberry cupcakes are an ideal choice for when you need to satisfy that sweet craving but don’t need a dozen cupcakes (too much calorific temptation, am I right or what?). Or like me, it might also give you a safe opprtunity to test out new cake flavours without commiting to a big batch. Whatever the case, these cupcakes are super soft and airy with a delicate strawberry flavour and are topped with an easy fresh cream frosting.
How you been, readers? Confession: I actually had this post prepared to post a couple of weeks ago but I went away for 2 weeks and got a mad case of vacation brain. I had my laptop with me and the memory card with the pictures so there really wasn’t much to do but for some reason I just could not summon the willpower to put finger to keyboard and type this post up. And even when I got back home, I still was slightly in holiday mode and anything that remotely felt like work was like, the most difficult thing, ever. Please tell me I’m not the only one who has struggled so vehemently against post-break laziness??
The good news is that in the short hiatus that I’ve had away from the blog, spring has slowly started to bloom. As I mentioned in my raspberry and almond bakewell cake post, spring is by far my favourite time of year (also props if you managed to suss that out from my constant gripes about winter). I love walking past a small field adorned with golden daffodils fluttering in the breeze and gnarly trees covered in blossom. All the colour just makes me feel so warm and fuzzy on the inside *sigh*.
These cupcakes are definitely very spring inspired. With the dainty pink rose frosting, they would look beautiful in a spring themed tea party, something I hope to do myself in the upcoming weeks. The actual cake, like the delicate rose frosting, is super airy and soft. As we don’t like overly sweet bakes in my family, there is a greatly reduced amount of sugar in the cake batter and the frosting. Along with the light and airy quality of the cake, I think that should mean that these cupcakes are healthy enough to enjoy 1 or 2 or 3 all by yourself…
I based the recipe for the cake batter on my Victoria Sponge Layer Cake post a couple of months back. It’s a pretty foolproof recipe, especially for those like me who can sometimes find baking a bit daunting and stressful. I added liquid strawberry flavouring to the cake batter and was a little reserved with how much I added so the strawberry notes are quite subtle. I filled the cupcakes about 1/2 to 3/4 of the way and managed to get 5 cupcakes from this batter.
I used a fresh cream frosting with just a little bit of icing sugar to add stiffness as we are not fans of buttercream in our family. I piped the frosting with a Wilton 2d Large Flower Nozzle that I bought from Hobbycraft for £1.50 so it uses up a bit more frosting. If you just spoon it on, then I don’t think you will use as much. I am new to piping cakes and bought the tip along with the Wilton 1m. So far it’s been really fun (though I definitely needed practice) and a little messy because you know it’s me and I always make a mess…
If you do decide to use food colouring, I’d recommend using a high quality food colouring if you want to get a vivid colour as with the cheaper ones you have to add a lot to get any colour and then it ruins the taste of the frosting with bitterness.
Are you excited for spring or have any favourite spring recipes? Let me know in the comments below!
- 50g butter, softened
- 30g caster sugar
- 1 egg
- 2 tsp milk
- 2 tsp strawberry essence
- 50g flour
- 1/2 tsp baking powder
- 250ml double cream
- 2 tbsp icing sugar
- a few drops food colouring (optional)
- Preheat oven to 180C and line a cupcake tin with liners.
- Cream together butter and sugar until soft and fluffy
- Add in the egg and mix until smooth and well combined. Stir in the milk and strawberry flavouring.
- Sift together the dry ingredients. Slowly incorporate the dry ingredients into the egg and butter mixture, folding gently each time.
- Use a tablespoon or ice cream scoop to pour the batter into the cupcake liners. Fill them about 1/2 to 3/4 full.
- Bake in the oven for 10-15 minutes until golden brown and springy to the touch or a skewer inserted into the cake comes out clean. Leave to cool for 15 minutes.
- To make the fresh cream frosting, add cream, food colouring and icing sugar to a large bowl and then use beat together with a hand mixer on a medium speed until it becomes stiff and forms peaks. Do not over beat as the cream will curdle.
- Spoon the frosting into a piping bag with a large flower tip. To create a rose style on the cupcakes, start in the centre of the cake and pipe the icing outwards in a spiralling motion.