Mason Cash…

choice of the
discerning cook

Triple Strawberry Surprise Cup Cakes

July 2012

Step 1

Heat the oven to 180°C (160°C fan), gas mark 4, and line a 12-hole muffin tin with baking cases.

Step 2

Beat the butter, sugar and vanilla together in a large mixing bowl until light and fluffy.  Then beat in the whole egg, followed by the remaining 4 one by one.  Next beat in the flour, baking powder and milk until the mixture is smooth.

Step 3

Divide two-thirds of the mix evenly between the baking cases, then spoon the centre of each one with 1 teaspoon of jam.  Divide the remaining cake mix over the tiop of the jam on each cake (use a wet finger to smooth it in place so that no jam is visible).  Bake in the centre of the oven for 18-22 minutes until a skewer poked into the centre comes out clean.

Step 4

Allow to cool enough to handle and transfer to a flat baking sheet.

Step 5

For the topping, whisk the butter in a bowl using electric beaters then gradually mix in the icing sugar.

Step 6

Add the strawberries and whisk until finely chopped.  Use a pallette knife or icing bag to decorate the top of each cake. Top with another strawberry.


Makes up to 12 cupcakes

  • 175g softened butter (unsalted)
  • 175g golden caster sugar
  • 175g plain flour
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 150ml full fat milk
  • 12 tsp raspberry jam
  • 5 medium sized eggs (4 separated)

For the topping:

  • 125g unsalted butter, softened
  • 500g icing sugar
  • 4 strawberries, hulled and chopped


Perfect for parties or a lazy summer's day treat these cupcakes hit you with strawberries three times with each bite.