Strawberries & Cream Cupcakes – Two Ways!

Hey folks,

Hope you’re having a spectacular weekend!

Last week was a pretty busy one at work, loads of people away and so plenty of stuff to get done. For me, after a hectic day, there’s no better way to relax and destress than to head to the kitchen, pop on some music and bake. It just makes me so happy. So on Wednesday night, that’s exactly what I did. The only downside to weeknight baking is that it tends to lead to a late night, in this case, two late nights in a row because I totally screwed up the first time round. By the time Friday afternoon rolled around, it was a small battle to stay awake!

Moral of the story: ALWAYS check the expiry date on your baking soda / powder or you will have a rather flat, miserable, batch of, um, cooked batter?

The second time round, on Thursday night, I had a much nicer batch of cupcakes to show for my culinary efforts:

Strawberries And Cream Cupcakes - Two Ways

The cute little treats were inspired by the bout of nice weather earlier on in the week, I found myself craving fresh juicy strawberries and cold whipped cream.

Strawberries And Cream Cupcakes

To make them distinctly different, I incorporated chopped little chunks of strawberries into the icing for the vanilla batch and quickly dipped some strawberries in chocolate for the chocolate batch.

Chocolate Dipped Strawberry Cupcake

I had a good system going, you know. Efficient – one chocolate dipped strawberry for the cupcakes and one chocolate dipped strawberry for me… Ha.

Chocolate Strawberries And Cream Cupcakes

I took a few into work the next day and they were pretty well received by my team, “Happy Friday! Would you like a cupcake…?”

It never fails.

Why? Because cake for breakfast is always a win.

Strawberries & Cream Cupcakes


– Kay


Chocolate cupcakes:

  • 110g plain flour
  • 160g caster sugar
  • 50g cocoa
  • 3/4 teaspoon baking soda
  • 120ml buttermilk
  • 1 egg
  • 50g salted butter, melted
  • 1 teaspoon vanilla extract
  • 100ml boiling water
  • 1 heaped teaspoon of instant coffee

Vanilla cupcakes:

  • 165g flour
  • 200g caster sugar
  • 110g salted butter at room temperature
  • 1/2 teaspoon baking soda
  • 120ml buttermilk
  • 2 eggs
  • 2 tsp vanilla extract

Vanilla mascarpone whipped cream:

  • 600ml double cream
  • 250g mascarpone cheese
  • 1 teaspoon vanilla extract


  • Strawberries
  • 100g chocolate (I used a mixture of milk and dark chocolate because I’m extra)
  • 40g white chocolate


Chocolate cupcakes

  1. Preheat oven to gas mark 5 and line your cupcake tin with 12 cases.
  2. Add flour, sugar, baking soda and cocoa to a bowl and whisk to combine.
  3. Add buttermilk, egg, vanilla extract and cooled butter to another bowl and whisk to combine.
  4. Add the instant coffee to the boiling water and stir to combine.
  5. Add the buttermilk mixture to the dry ingredients and stir before adding the coffee, mix well to combine.
  6. Divide the cupcake batter into the prepared cases and cake for 15-20 minutes or until a cake tester comes out clean.
  7. Once done, cool on a wire rack.

Vanilla cupcakes

  1. Preheat oven to gas mark 5 and line your cupcake tin with 12 cases.
  2. Cream together the butter and sugar until light and fluffy with an electric whisk.
  3. Add vanilla extract and whisk again.
  4. One by one add the eggs, whisking between each addition.
  5. Sift the flour and baking soda and mix well.
  6. Add a third of the flour mix to the sugar and butter mixture, whisk to combine, before adding half of the buttermilk.
  7. Repeat this process until all your ingredients have been added and combined.
  8. Divide the cupcake batter into the prepared cases and cake for 15-20 minutes or until a cake tester comes out clean.
  9. Once done, cool on a wire rack.

Vanilla mascarpone whipped cream

  1. Add the double cream into a large bowl. Whisk until bubbly.
  2. Sift in icing sugar and add vanilla extract
  3. Whisk for a further minute or two until combined and gaining volume.
  4. Add mascarpone cheese and whisk until thick enough to pipe.
  5. Split the frosting evenly into two bowls, to one of the halves, add 3-4 finely chopped strawberries and stir well to combine.

Chocolate dipped strawberries

  1. Pop a saucepan 1/4 filled with water on a low heat and place a heatproof bowl on top.
  2. Add the milk (and / or dark, if you’re using it) chocolate into the bowl and stir every minute or so until melted.
  3. Meanwhile, wash and properly dry your strawberries and place a sheet of baking parchment on a baking tray.
  4. Once the chocolate is ready, pick up a strawberry by the stem and carefully roll around in the chocolate until covered, place on the baking tray to set.
  5. Repeat with remaining strawberries and chocolate
  6. If desired, melt white chocolate, before pouring into a piping bag. Cut a very small hole into the bag and drizzle over the chocolate coated strawberries.
  7. Place in the fridge for about 15-20mins to set.

To assemble:

  1. Once cupcakes have cooled, add the frosting to disposable bags and pipe the strawberry whipped cream to the vanilla cupcakes and the plain whipped cream to the chocolate cupcakes.
  2. Decorate the former with plain strawberries and the latter with the chocolate dipped ones.


Chocolate and Vanilla, Strawberries & Cream Cupcakes

4 thoughts on “Strawberries & Cream Cupcakes – Two Ways!

  1. your cupcakes are mad …i have never tasted anything that ammazing…its in the realm of fresh éclairs and cheese twist might wanna try that next..the photography does no justice to the flavour but i gotta say your photo improved a lott…change back drops doe

    Liked by 1 person

    1. Thanks Laura, it was a bit of a disaster. And the baking soda hadn’t even expired, it still had a month on it! I was moping around feeling sorry for myself for the rest of the night, ha!

      Liked by 1 person

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