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Strawberry Cupcakes with Chocolate Drizzle

Strawberry Cupcakes with Chocolate Drizzle

We just love these seasonal strawberry cupcakes from lovely blogger


Strawberry Cupcakes with Chocolate Drizzle


  • For the batter: 120g Butter, unsalted & softed
  • 120g Caster Sugar (White or Golden)
  • Pinch of Salt
  • 1/2tsp Vanilla Extract
  • 2 eggs, large
  • 120g SR Flour
  • 1 tbsp milk
  • For the chocolate ganache: 50g Dark Chocolate
  • 40ml Double cream
  • For the butter cream frosting: 140g butter, unsalted & softened
  • 280g icing sugar
  • 1/2 tsp vanilla extra
  • milk
  • Extras - 7 fresh strawberries, washed & dried


  • Preheat the oven to 190C, Fan 170C, 375F, Gas 5. Put the muffin cases into the muffin tray.

    To make the sponge:

    - Beat together the butter and sugar in a medium mixing bowl with a wooden spoon or electric mixer.
    - Add the vanilla extract and salt and then continue to mix.
    - Slowly add the beaten egg whilst continuing to beat.
    - Add in the milk, beat in.
    - Sieve the flour and fold into the mixture with a spatula or large metal spoon.
    - Fill the muffin cases with the mixture using a teaspoon until they are 3/4 full.
    - Put the muffin tray into the centre of the oven to bake for 20-23 minutes (you can rotate the tray halfway through)
    - Once the cupcakes are cooked, place them onto a rack to cool.

    To make the chocolate ganache:
    - Chop the chocolate into small pieces and put into a bowl.
    - Heat the cream over a medium heat, do not let it boil
    - Pour the cream into the bowl with the chocolate and stir with a teaspoon. As the chocolate melts, the ganache will become smooth.

    To make the butter cream icing:

    - Beat the butter in a medium bowl until it is soft and creamy.
    - Sieve half of the icing sugar and mix with the softened butter.
    - Sieve the rest of the icing sugar into the bowl and mix.
    - Add in the vanilla and continue to mix until the frosting is light and creamy. Add a little milk as necessary to achieve nice piping consistency.
    - Spoon the frosting into a piping bag with a large star nozzle.

    Once the cupcakes have cooled, pipe on a swirl of frosting, add a British strawberry and drizzle with chocolate ganache.