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Triple Strawberry Surprise Cup Cakes

Perfect for parties or a lazy summer's day treat.

Makes up to 12 cupcakes


For the 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 plus extra for decorating

Step 1

Heat the oven to 180°C/ 350°F/ 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 top 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 inserted into the centre comes out clean.

Step 4

Allow to cool enough to handle and transfer to a wire cooling rack.

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.