Moist Strawberry Cupcakes
Prep time: 
Cook time: 
Total time: 
  • 2½ tbsp Strawberry jam (from Mark and Spencers)
  • 80 - 100g Fresh strawberries, chop to small pieces
  • 150g Plain flour
  • 1¼ tsp Baking powder
  • ¼ tsp Salt
  • 100g Sugar (already reduced)
  • 125g Butter, softened
  • 3 Egg whites (used large egg at 70g each), lightly beaten
  • ½ tsp Vanilla extract
  • 2 drops of rose pink food colouring
  • 70g Full cream milk/whipping cream
  1. Preheat oven to 180C. Position a rack in the middle of the oven.
  2. Sieve plain flour, baking powder and salt together, set aside.
  3. Beat sugar and butter until light and fluffy at medium speed.
  4. Add egg whites, vanilla extract and food colouring, and beat until combined. (the mixture will look rather waterly at this stage). Scrape bowl down with a rubber spatula.
  5. Add flour mixture in three additions, alternating with milk in two additions, beating on low speed until just combined.
  6. Scrape bowl and fold in the strawberry jam with a rubber spatula until just combined and lastly add in the chopped strawberries.
  7. Fill batter into your cupcake liners to ¾ full. Bake for 25 minutes, until centers bounce back when touched or when skewer inserted in center comes out clean.
  8. Decorate the cake as desire.
Recipe by Anncoo Journal at