Strawberry Field Cupcakes

This time of year strawberries should be abundant, but right now this is the closet you’ll get to strawberries in our garden! This design came about when I was running a stall for my business back in March. As it was such a popular design I decided to make them again last week as a thank you gift for a friend/colleague that has supported me so much in my business over the last year.

You don’t need special sugarcrafting tools to make these, but it does help. I pick up my sugarcraft tools for a few £ from ebay. I don’t use a proper sugarcrafting mat, just some baking parchment wrapped around a chopping board. Morrisons now sell rolls of precut baking parchment which I find is the perfect size for working with and it works out about the same price as the uncut stuff.

I nearly always use foil cases for my cupcakes because I buy them in bulk for my classes, they keep the cakes fresher for longer and they don’t discolour during baking like many paper cases do. Even though they work out at more expensive per case they are far better.

Strawberry Field Cupcakes
Makes 6 cupcakes

For the cakes

120g Stork or butter

120g caster sugar

2 eggs

1 tsp vanilla extract

120g self raising flour

1 tbsp milk

2 tbsp strawberry jam


Buttercream and decoration

125g unsalted butter, softened

250g icing sugar

1 tsp vanilla extract

1 tsp milk

red and green sugarpaste

small amount of vodka/gin/water (not to drink, to stick sugarpaste pieces together!)

gold balls


1) Beat together the Stork and sugar until light and fluffy.

2) Stir in the eggs one at a time. If the mixture begins to look a bit curdled add some of the flour.

3) Mix in the vanilla extract, flour and milk. The mixture should now be of dropping consistency.

4) Place cupcake lines in a tin and fill until liners are 2/3 full. In each liner dollop 1 tsp of jam on top of the cake mix. This will sink to the middle of the cake during cooking.

5) Bake at 160°c until cakes are risen, golden and cooked through. Allow to cool on a wire rack while you make the strawberries and buttecream.

6) Follow the pictures below to make your strawberries and leaves. Use vodka to stick the different pieces of sugarpaste together along with the gold balls to the white flowers.Spot the deliberate mistake with the strawberry leaf shape between the picture below and the final cakes.

7) Place the softened butter, icing sugar, vanilla and milk in a bowl. Using an electric whisk beat the mixture until light and fluffy. I usually do this for around 5 minutes.

8) Take a cooled cake. If there is too much of a dome in the middle slice this off to give a flat top to work with. Put a spoonful of the buttercream in the middle of the cake and smooth out with a pallet knife.

9) Arrange the strawberries, leaves and flowers on the cake while the buttercream is still soft.


Published by Jules

Professional Food Geek who loves a freshly baked loaf.