Strawberry & Custard Cup Cake 4Ages ago I bought some custard flavouring from Lakeland but everytime I went to use it one of the children moaned because she doesn’t like custard. Anyway I ignored her this time and just went for it, except I didn’t tell her as she devoured the remains of the custard flavoured mix and the custard flavoured buttercream. In fact I still haven’t told her. It doesn’t really taste very ‘custardy’ but it did add a lovely flavour to the cakes and buttercream. If you don’t have custard flavouring just add a teaspoon of vanilla extract to both instead. These cakes are very moist, slightly lower in sugar then my normal cupcake recipe and lower in fat.

Strawberry & Custard Cup Cake1

Strawberry Custard Cupcakes

Prep time: 

Cook time: 

Total time: 

Serves: 12-14

This recipe makes lovely moist cakes made from yoghurt and filled with strawberries.
  • 225g self raising flour
  • 100g caster sugar
  • 200g strawberries
  • 250g natural yoghurt
  • 2 eggs
  • 10 drops Lakeland custard flavouring (or 1 tsp vanilla extract)
  • 75ml oil (I like sunflower)
  • 1 tsp baking powder
  • Optional:
  • Strawberries to decorate
  • 120g very soft butter
  • 200g icing sugar
  • 5 drops Lakeland custard flavouring (or 1tsp vanilla extract)
  1. Preheat the oven to 180ºC
  2. Remove the stalks and chop the strawberries into bite size pieces
  3. In a mixing bowl sift the flour and baking powder and add the sugar
  4. In another bowl beat the eggs, yoghurt, oil and flavouring until smooth
  5. Add the wet mixture to the dry mixture and beat until smooth either by hand or with an electric whisk
  6. Gently fold in the strawberries
  7. Fill muffin cases ¾ full with the mixture and bake for approximately 30mins until the cakes are cooked and golden
  8. Leave the cakes to cool completely on a wire rack
  9. The cakes are lovely as they are and would look great dusted with icing sugar but for special occasions ice by beating the butter in a bowl until smooth, gradually sift the icing into the butter mixing it well along the way and then mix in the flavouring.
  10. Ice the cakes and top with a strawberry

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4 thoughts on “Strawberry Custard Cupcakes

  1. They look so lovely!!

    Posted on August 11, 2014 at 9:21 am
    1. Thank you so much! X

      Posted on August 11, 2014 at 9:47 am
  2. These look gorgeous! Love baking with yoghurt especially with gluten-free x love the sound of custard flavour and your gorgeous cupcake cases!

    Posted on August 8, 2014 at 10:11 pm
    1. Thanks Ali, it’s really great for gluten free baking isn’t it. The cases are a bit different aren’t they. 🙂

      Posted on August 11, 2014 at 9:47 am