Hello sweet petals!
Ah, the smell of sweet ruby strawberries is one thing i love growing in the summer.
From garden to oven it is a ritual every summer to make strawberry cupcakes picking the ripest strawberries from the garden. Though it was a challenge growing the strawberries the pesky garden bugs and birds peaking at them as they grow. This year we did manage to grow a small batch which was just enough to make some vanilla strawberry cupcakes.
Here's how to make a little garden on a plate — soft, sweet, and full of freshness.
Vanilla Strawberry Garden Cupcakes (Makes 12)
Cupcake Base (Vanilla)
Ingredients:
- 125g unsalted butter, softened
- 3/4 cup (150g) caster sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 1/2 cups (225g) self-raising flour
- 1/2 cup (125ml) milk
Method:
- Preheat oven to 170°C - Line a 12-cup muffin tray with cases.
- Beat butter and sugar together until fluffy.
- Add eggs one at a time, mixing well.
- Stir in vanilla.
- Add flour in two parts, alternating with milk. Mix gently until smooth.
- Spoon into cupcake cases (about 2/3 full).
- Bake for 18–20 minutes or until a skewer comes out clean.
- Cool completely before icing.
Vanilla Buttercream
Ingredients:
- 150g unsalted butter, softened
- 2 1/2 cups (320g) icing sugar, sifted
- 1–2 tbsp milk
- 1 tsp vanilla extract
Method:
- Beat butter until very pale and creamy.
- Gradually add icing sugar and beat well.
- Add vanilla and milk, a little at a time, until light and fluffy.
- Whip for 2–3 minutes for a soft, cloud-like texture.
Decoration
- Fresh strawberries (whole or halved)
How to decorate:
- Pipe or spread a generous swirl of buttercream on each cupcake.
- Place a fresh strawberry on top (upright or slightly tilted for a “garden picked” look).
- Enjoy!
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