Center Filled Cupcakes with Strawberry Cream Icing

I told myself that I would refrain from baking anything until I was done with my assignments but then I watched an episode of GBBO and I was absolutely tempted.

This is a Mary Berry recipe, quite similar to the Victoria Sandwich Cake. I altered the recipe according to what I learned from that GBBO season 2 episode 1. Also includes important tips. Here’s what you’ll need:

Makes 12: 

100g caster sugar
100g butter, room temperature
100g plain flour
2 large eggs
1 1/2 tsp baking powder
1 tsp strawberry essence (optional; you can use vanilla essence instead)
6 heaped tbsp of whipped cream
a few drops of red food coloring
5 tbsp strawberry jam, diluted with a tablespoon of warm water 

a topping of your choice; fresh strawberries or sprinkles work well
12 x muffin paper lined into 12-hole muffin tray. 

Tip#1: Measure all ingredients before you start. Precision is important.
Tip#2: Sift your flour with the baking powder; it helps remove lumps and incorporates air.

Pre-heat your oven to 190 C or 375 F. Beat together butter and sugar until light and fluffy, about 2 minutes. Mix in strawberry/vanilla essence and eggs. Beat till evenly mixed. Add flour mixture and fold with a metal spoon till completely incorporated. Do not over-mix.

Pour spoonfuls of mixture into pre-lined muffin tray, dividing equally for an equal rise.

Tip#3: Damp a finger and press down any peaks on the mixture.

Now, you can either add the strawberry jam before or after you’ve baked them. I did half of both ways.

For pre-bake strawberry filling, place a tsp of strawberry jam in the center of the mixture. It will skin into the middle of the cupcake as it bakes.

Bake in the oven for 15 mins or until fully risen light golden on top; may need an extra five mins. About half way through the bake, turn the tray for an even color on all cupcakes. If the cake bounces back when pressed, they are done. They should be light and soft.

Let them completely cool. Then for those that weren’t pre-filled, cut out a small square from the top with a knife and spoon mixture into the hole.

Top with a spoonful of whipped cream and a topping of your choice. You can pipe out the cream as well and create a swirl effect by adding a drop or two into the side of the piping bag before filling in the cream. Whipping cream is such pain in Pakistan’s weather so I suggest you do it in a cool room and over a bed of iced water.

Tip#4: Never add liquid food coloring to mix into the cream. Use powdered or gel food coloring.

I whipped the cream alright, but I made the mistake of adding liquid food coloring which made the cream really runny and I wasn’t able to pipe it out. Anyways, it is done. Chill in the fridge so that the cream doesn’t melt.

Let me what you think of the recipe in the comments below. Thank you for reading!


6 thoughts on “Center Filled Cupcakes with Strawberry Cream Icing

  1. First of all, I love your work 🙂 We must have been sisters in another lifetime 🙂
    Second, have you tried Nigella’s one-step-food-factory cupcakes? My mouth’s watering just thinking about them, they’re divine 🙂 If you want I’d be happy to send you the recipe 🙂

    Happy eating, looking forward to new posts!
    ps: I think you mean ‘sink’ and not ‘skin’ up there :p

    • Thank you for the sweet comment. We really must have been sisters, I heart Nigella Lawson too. I have seen that recipe. I believe it’s in her book: Kitchen. If not, please pass me a link.
      And yes, that’s a typo. thank you for pointing it out. 😀

  2. umm .. I think the recipe’s in Feast, that’s the one I have anyways. In any case, here it is:


    1 stick plus 1 tablespoon soft butter
    1/2 cup plus 1 tablespoon sugar
    2 eggs
    3/4 cup all-purpose flour
    1/2 teaspoon baking soda
    1 teaspoon baking powder
    2 teaspoons vanilla extract
    2 to 3 tablespoons milk

    Royal Icing, recipe follows

    Special equipment: 12 bun muffin pan, lined with muffin papers.


    Take everything you need out of the fridge in time to get to room temperature – and this makes a huge difference to the lightness of the cupcakes later – and preheat the oven to 400 degrees F.

    Put all of the ingredients for the cupcakes except for the milk into a food processor and blitz until smooth. Pulse while adding the milk down the funnel, to make a smooth dropping consistency.

    Divide the mixture between a 12-bun muffin tin lined with muffin papers, and bake in the oven for 15 to 20 minutes. They should have risen and be golden on top. Let them cool a little in their tins on a rack, and then take them carefully out of the tin to cool in their papers, still on the wire rack.

    Ice with Royal Icing

    Royal Icing:

    *2 large egg whites (or substitute powdered egg whites)
    3 cups confectioners’ sugar
    1 teaspoon lemon juice

    Combine the egg whites and confectioners’ sugar in a medium-size mixing bowl and whip with an electric mixer on medium speed until opaque and shiny, about 5 minutes. Whisk in the lemon juice, this will thin out the icing. Beat for another couple of minutes until you reach the right spreading consistency for the cupcakes.


    Yield: sufficient to generously ice 12 cupcakes

  3. yeah that’s what i thought the first time i made this, but her recipe IS perfect, i have to admit. it was exactly the right consistency to plop over the cupcakes, and i put in a sugar paste decoration on top too. it compliments the cupcakes perfectly. once or twice i’ve also put in a generous bit of maple syrup into the batter when i’ve had the craving, they turn out so yummy 🙂

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