Strawberries and Cream Cupcake Recipe

This is a wee cupcake made for a child’s birthday party. I didn’t put strawberry jam in the centre of these because of the mess factor and these ones were minis. The recipe below is for the standard size cupcake.

Strawberries and Cream Cupcake – Makes 12

125g unsalted butter
125g caster sugar
2 eggs
125g self raising flour + 1/2 tblsp
6 – 8 strawberries

200ml double or whipping cream
8 strawberries
dessert spoon caster sugar or to taste
Additional strawberries to decorate

Method – Cupcake

  1. Preheat the oven to 170C.
  2. Cream room temperature butter until it is pale and fluffy, then pop in the caster sugar, and just keep whisking for another couple of minutes.
  3. Add one egg at a time, whisking in between, but stop when they are fully combined. Oh, and don’t, like me, lift out the whisk while it’s still going, spraying both yourself and the kitchen. Rather messy.
  4. Sift 125g of flour and fold it into the butter mixture until just combined.
  5. Chop the strawberries just enough to give you fruity morsels in each bite of your finished cupcake, then cover them all over with the 1/2 tblsp of flour – this helps to stop them sinking to the bottom of each cake. Fold them gently into the flour mixture.
  6. Fill 12 cupcake cases to 3/4 full and put in the oven for about 20-25 minutes or until an inserted skewer comes out clean.

Method – Topping

  1. Whip the cream with the sugar (if you are using it) into soft peaks.
  2. You can puree the strawberries in a blender if you want a smoother cream, but I preferred something a bit chunkier so I mashed them with a fork.
  3. Gently mix the cream and the strawberries, top the cupcakes and decorate with a strawberry slice.

If you are serving these to others, you’ll need to hide one for yourself as they tend to go fast (I didn’t, hmph).

Elderflower Syrup Recipe

At Kickass Cakes, we love producing delicious things from seasonal food. Right at this moment, the Elderflower bushes are in full bloom and it is time to make Elderflower Syrup. It can be used in drinks, diluted with water or added to a shot of Vodka (nothing like an Eldertini), simply drizzled on vanilla ice cream or added to a cake mix or butter cream as an additional flavouring.

Elderflower Cordial

Elderflower Syrup

 The kitchen is currently full of the scent of these beautiful pollen laden flowers with hints of the lemons that are being sliced ready for steeping. The recipe below uses Citric Acid (a natural preservative, coming from citrus fruits and is used to add a sour taste to food and soft drinks) which is becoming more difficult to source on the high street, however, it can be easily bought through Amazon.

Elderflowers and Prepared Lemons

Elderflowers and Prepared Lemons

Elderflower Syrup – Makes 1.5 litres
20 elderflower heads
1.8 kg granulated sugar
1.2 litres
2 unwaxed lemons
75g citric acid


  1. Pick your elderflowers from bushes that are away from the road, cutting the heads as close to the flower are you can. Shake them to shoo away any wee beasties.
  2. Put the sugar and water in a pan and bring to the boil. Don’t stir it, just keep a rolling boil going until all the sugar has melted.
  3. In the meantime, using a vegetable peeler, peel the zest from the lemons into wide strips. Slice the lemons and throw away the ends. Put the lemony bits in a large bowl with the elderflowers.
  4. When the syrup is ready, carefully pour it over the flowers and lemons and then stir in the citric acid.
  5. Cover it with a cloth and leave at room temperature for 36 hours.
  6. Strain the syrup through a sieve lined with muslin, rinsed in boiling water, into sterilised bottles or jars. Seal the lids and store in a cool dark cupboard, not the fridge. The syrup can keep for up to a year.

Try your syrup with the following recipes:
Apple, Raspberry and Elderflower Pie
Elderflower and Strawberry Jam

Whitelee Windfarm and Kickass Cakes

We are delighted to announce that our confections are now available at Whitelee Windfarm’s Visitor Centre Coffee Shop. Meringues, whoopie pies, chocolate shortbread and our unique caramel creme brûlée puffs are all to be found.

Whoopie Pies, half way between a cake and a biscuit.
And filled with  marshmallow.

Smithy Gallery Private View

The end of last week was a very busy one here at Kickass Cakes. We had several orders, all for Saturday morning, including the cake you can see on my post, Pop Up Book Cake and confections for Whitelee Windfarm.

And as soon as they were delivered,  a selection of mini cupcakes were made for Sunday’s Private View at Smithy Gallery.

They went down very well.
Smithy Gallery table laid and ready
Chocolate Souffle Mini Cupcakes
Pistachio and Cardamom Mini Cupcakes
Victoria Sponge Mini Cupcakes