Books & Bakes

Strawberry and white chocolate cupcakes recipe

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I’m sorry for the recent lack of blogging action – life has been a little tumultuous recently. One of the emotional events of the past few weeks was that my lovely boss, the dapper and very fabulous Mr C, has left Cancer Research UK to start a fantastic new job. I decided to bake some cakes in honour of his last week as my line manager. 


Mummy S had recently given me a recipe for Strawberry and White Chocolate Cupcakes, which she had poached from Waitrose. The sun was shining and our local grocer were selling punnets of Kentish strawberries. So it seemed like a good time to give the cupcakes a whirl.

At first, it was a complete disaster. Three times I tried to use the recipe and each time the mixture separated and looked yucky. So, after a lot of cursing and moaning to Mr H that I didn’t know what was going wrong, I decided to use my tried and tested cupcake recipe and just add the strawberries and white chocolate. 

Strawberry and white chocolate cupcakes

Makes 12


200g fresh strawberries (you can also use strawberry flakes)
100g white chocolate (cut into chunks)
100ml sunflower oil
90g  golden caster sugar
2 medium eggs, beaten
180g self-raising flour, sifted
1 tsp vanilla essence 



  • Preheat the oven to 180°C, 350°F or gas mark 4. Arrange 12 paper cases in bun tins.
  • Wash and hull the strawberries and mash until they’re pulpy.
  • Beat the oil, golden caster sugar and eggs together for a few minutes until the mixture starts to look like melted caramel.
  • Add the vanilla essence to the sugar, oil and eggs.
  • Add the pulped strawberries to the mixture.
  • Carefully fold in the flour and the white chocolate chunks.
  • Spoon the creamed mixture into the paper cases, filling them approximately two-thirds full and bake for 20 minutes. (If your oven is quite cool then you may need to bake them for an extra 5 minutes). You want the cakes to be well-risen and so that an inserted skewer comes out clean or until the cupcake springs back when pressed. Cool on a wire rack.

I feel that a cupcake is only a cupcake if it is smothered in Buttercream Icing. This can come in any flavour but I love Vanilla Buttercream Icing. The key to good Buttercream Icing is to put the cakes in the fridge after icing. This will mean that you don’t need to continue adding icing sugar to get the desired consistency and means that your icing isn’t too sweet.

Vanilla Buttercream Icing

Makes enough icing to cover 12 cupcakes or more if you don’t plaster it on like I do!


80g unsalted butter, at room temperature and cut into chunks
250g icing sugar, sifted
25ml whole milk
1 tsp vanilla essence


  • Beat the icing sugar and butter together into a bowl until the mixture comes together and is well mixed.
  • Combine the milk and vanilla extract in a separate bowl then add to the butter mixture a couple of tablespoons at a time.
  • Once all the milk has been incorporated continue mixing until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten the lighter and fluffier it will become.

If you want to add some colouring to your icing then now is the time. I intended to make pale pink icing to go on my Strawberry and White Chocolate Cupcakes. Unfortunately, I forgot my primary school lessons about mixing colours and the icing was peach. Never mind. The cupcakes were still yummy and the perfect taste of summer. They also seemed to make the very fabulous Mr C happy, which was the idea.

Strawberry and White Chocolate Cupcakes packed up to take to work!



Mrs H


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