Strawberrylicious Cup Cakes

I was sent two bottles of liqueur by Four Cousins in order to take part in this challenge. This recipe for Strawberrylicious Cup Cakes is in line with my blogging policy.

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
Today’s inspirational recipe from Lavender and Lime ♥ Strawberrylicious Cup Cakes ♥ #LavenderAndLime Click To Tweet

Strawberrylicious Cup Cakes

Recipe Category: Baking
Makes enough for: 12 cup cakes
All Rights Reserved: An original recipe from Lavender and Lime


  • 75 g butter
  • 220 g 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


  • Preheat the oven to 170° Celsius
  • Cream the butter and fructose 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

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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.

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