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Strawberries & Cream Cupcakes

Quintessentially English, these pretty cupcakes are just made for tea with friends. They’re perfect served with a pot of freshly brewed tea for a relaxed summer afternoon.

12 cupcakes

Easy 40 Minutes



For the recipe  Strawberries & Cream Cupcakes

For the Cupcakes:

110 g Butter or Margarine (4 oz)
110 g Caster Sugar (4 oz)
75 g Self-Raising Flour (3 oz) Sieved
3 ml Dr. Oetker Madagascan Vanilla Extract (2-3 drops)
12 Dr. Oetker Muffin Cases
about 100 ml Double Cream
about 200 g Strawberries
30 g Strawberry Jam (2 tbsp)




Strawberries & Cream Cupcakes

Pre-heat the oven to 180°C/350°F/Gas Mark 4. Place the Baking Cases into a cupcake tin.


Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and the Vanilla Extract. If the mixture starts to curdle, add a little flour. Fold in the remaining flour with a spoon.


Place spoonfuls of the mixture into the Baking Cases and bake for 15-20 minutes until well risen and firm to the touch. Remove from the oven and leave to cool on a cooling rack.


Whip the double cream until it creates stiff peaks when lifting your whisk.


Spoon a teaspoon of whipped cream onto the cupcake. Arrange slices of fresh strawberries on to the cream.


Sieve the strawberry jam to remove all the seeds and add a couple of drops of water to create a smooth glaze. Brush over the strawberries to create the perfect glossy finish.

1 serving = 61g

Nutritional Information for the recipe Strawberries & Cream Cupcakes

Per Serving Per 100 g / ml
Energy 741kJ
Fat 11.79g 22.25g
Carbohydrate 16.52g 31.17g
Protein 0.93g 1.75g