Strawberry Cup cakes Recipe

Name: Strawberry Cup cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 grams self raising flour; 1 tsp table salt; 60 ml half fat coconut milk; 1 tsp vanilla extract; 125 grams Butter or margarine; 225 grams caster sugar; 1 egg; 2 egg whites; 50 grams strawberries; 5 grams Sugar i used truvia fine sugar 0 calories; 5 ml lemon juice; 125 grams butter or margarine; 300 grams icing sugar; 1/2 tsp vanilla extract; 1/2 tbsp milk

Servings: persons

200 grams self raising flour
1 tsp table salt
60 ml half fat coconut milk
1 tsp vanilla extract
125 grams Butter or margarine
225 grams caster sugar
1 egg
2 egg whites
50 grams strawberries
5 grams Sugar i used truvia fine sugar 0 calories
5 ml lemon juice
125 grams butter or margarine
300 grams icing sugar
1/2 tsp vanilla extract
1/2 tbsp milk

1
Pre heat oven to 180
2
Weigh out all the ingredients to save time.
3
In a bowl add the flour & salt & mix together
4
In another bowl put the strawberries in and puree with a hand blender then mix in coconut milk, lemon juice, truvia & vanilla extract
5
Cream the butter & sugar until light & fluffy
6
Gradually mix in the egg & whites
7
Add half of the flour mix then add the milk mixture then mix until blend.
8
Add the rest of the flour & mix in.
9
Spoon into cases..about just over half full...I made smaller ones so made 44.
10
Pop in the oven.
11
If making small ones these will take 10 minutes.
12
If making larger ones they will take longer so keep eye on them.
13
When cooked put on wire rack to cool.
14
Beat the butter with a whisk until soft.
15
Gradually beat in icing sugar & vanilla.
16
If too thick add the milk.
17
If too runny add more icing.
18
When its the right consistency put in icing bag & pipe onto cup cakes you may not need to add the milk .
19
mine was too thin so added extra 200g icing sugar.

1270

kcal

Calories

Fat

174

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 200 grams self raising flour, 1 tsp table salt, 60 ml half fat coconut milk, 1 tsp vanilla extract, and more.

Yes, Strawberry Cup cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Strawberry Cup cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions