Recipe For Strawberrylicious Cup Cakes

I tend to bake every weekend if I have the time. It is mainly because I love to have something sweet after dinner every night. I also love to share what I bake and I usually send half of what I have made home with James, my step son. On the weekend of the 12th and 13th of October I spent quite some time in my kitchen making and baking for my blog. I also baked some bread rolls for James as he is house sitting for us as well as some bread for Dave to have at lunch time at work. I made a dozen cup cakes and as soon as they were iced and photographed I sent James a whatsapp message telling him that cupcakes were being served until 16h30. Sadly for him, he was not in the village. The plus side for me is that I have had more cup cakes to eat – and most of them were eaten at tea time as they are so good. As part of the creamgenius recipe creations I used the Four Cousins Strawberry Cream and as you bite into them you can smell the strawberries. To cut the sweetness I made a very simple icing using cream and dark chocolate.

What is your after dinner treat?

Honey Nougat, Strawberrylicious Cupcake, Salted Caramel Ice Cream
Honey Nougat, Strawberrylicious Cupcake, Salted Caramel Ice Cream
Print Recipe
0 from 0 votes

Strawberrylicious Cup Cakes

Ingredients

  • 75 g butter
  • 220 g sugar - I used fructose
  • 1 egg
  • 2.5 mls vanilla essence
  • 310 g flour
  • 5 mls baking powder
  • 125 mls Strawberry Cream
  • 80 mls coconut water
  • 15 mls cocoa powder

Instructions

  • Preheat the oven to 170° Celsius
  • Cream the butter and sugar until light and soft
  • Add the egg and the vanilla to the butter and mix until well combined
  • Mix together the flour and the baking powder
  • Whisk together the strawberry cream, coconut water and cocoa
  • Add a third of the flour to the butter and mix until well combined
  • Add half of the liquid to the batter and mix until well combined
  • Repeat, ending with the last of the flour, mixing well between each addition
  • Divide the batter equally between the cup cake liners
  • Bake for 20 minutes
  • Remove from the oven and leave to cool in the tin for 5 minutes
  • Remove the cup cakes from the tin and leave to cool completely before icing

Click on the links for conversions and notes.

Disclosure: I was sent two bottles of liqueur by Four Cousins in order to take part in this challenge. This post is in line with my blogging policy.

I am in Italy until the 30th of October and will reply to blog comments then. If you want to follow along on our holiday please read our daily blog here.

What I blogged:

Lavender and Lime Signature

Top of Page

10 thoughts on “Recipe For Strawberrylicious Cup Cakes

  1. What a great use for the Strawberry Cream Tandy. The cupcakes look delicious. I’m desperately trying to find the time to make nougat before the deadline at the end of the month. Eek! xx

  2. Those sound SO delicious!! I too like to have a bit of something sweet after dinner. This week it’s three different kinds of pudding that I had to make for an article. 🙂

I would ♥ to hear from you (comments will only be visible once I reply)

This site uses Akismet to reduce spam. Learn how your comment data is processed.