Pink sponge cupcakes with embedded strawberry pieces, topped with a pink buttercream icing and completed with a fondant strawberry.
These Strawberry Cupcakes are much simpler to make than they look. You only need two icing colours, a leaf cutter and a cocktail stick. Even if you’ve never worked with icing before, I’m sure everyone has rolled blue tack up in their hands into a ball at some point, or something of the sort! All it takes to mould the strawberry shape is to roll the icing into a ball, and then roll a little further on one side. The leaves look so effective, yet it’s the cutters that do all the work!
Honestly, if you’re new to cake/cupcake decorating with fondant, this is a great first design to try!
I even have a fast video on Tik Tok to demonstrate how I did it. Click below to watch!
Here’s how I made my Strawberry Cupcakes
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What you’ll need to make these Strawberry Cupcakes
Wire Cooling Rack
Large Drop Flower Nozzle
- 5oz Caster sugar
- 5 oz Stork
- 3 eggs
- 5 oz Self Raising flour
- Half a cup chopped strawberries
- Red food colouring gel
- 7 oz butter
- 14 oz icing sugar
- Red food colouring gel
- Ready to roll red icing
- Ready to roll green icing
Tip – cupcakes turn out best if the mixture goes in the oven as soon as it’s mixed, so it helps to have everything ready. Preheat the oven to 180 degrees and place 12 bun cases in a bun tin and leave on the side ready to be filled with the mixture.
- Firstly, place the stork and caster sugar in a mixing bowl and beat with electric whisk or in food processor until light and fluffy.
- Secondly, add the eggs and continue to mix until combined.
- Add flour and continue to mix until combined.
- Add some red food colouring in and mix. Keep adding and mixing until you get the depth of pink that you’d like.
- Divide the mixture between 12 cupcake cases in a bun tin and add 2-3 pieces of chopped strawberries to each.
- Bake for approximately 20 minutes, or until risen and springy to the touch.
- Once baked, remove them from the tin and place on a wire cooling rack to cool completely before decorating.
Tip – avoid opening the oven door until they are ready to take out. Check through the glass window In the oven.
Tip – when you think they are ready, you can open the oven door and press on the middle of the top of the cupcakes with your finger. If it leaves a dent in the cake, you must shut the door again carefully and bake for longer. If it springs back up then the cupcakes are ready to be taken out of the oven.
- Beat the icing sugar and butter in a mixing bowl until it is completely mixed together and forming a smooth paste.
- Add a small amount of red food colouring gel and mix to combine. Keep adding and mixing until you get the colour depth of pink that you like.
- In the other bowl, add red food colouring gel and mix. Keep adding and mixing until you get the depth of pink that you’d like.
- Place the icing in a piping bag with a large drop flower or open star nozzle.
- Pipe a swirl of icing from the outside, in on each cupcake.
- Take a piece of red, ready to roll icing and roll into a ball in your hands.
- Roll one side of the ball a little further until you get a strawberry shape.
- Take a cocktail stick and prick holes in the strawberry from side to side. Repeat steps 6,7 and 8 until you have 12 strawberries.
- Next, take your green ready to roll icing, and roll flat on to a sheet of grease proof paper with a rolling pin.
- Use a small, leaf shape cutter and cut out 3 leaves for every strawberry.
- Place the leaves on top of the strawberries and a tiny roll for the stork as photographed.
- Complete by placing the strawberries on top of each cupcake.
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If you liked this recipe, you might also like my Victoria Sponge Cupcakes recipe. Click here to read it.