Iced Jems' Strawberry Sundae Cupcakes


Start by preheating your oven to approx 160 degrees (I was using a Belling Electric Fan Assisted Oven). Place your baking cups onto a flat tray, if you are using paper cupcake cases you will need a cupcake pan.

Mix your butter and sugar until creamy and smooth, then add the eggs (one at a time) whilst continually mixing on a medium speed.


Sift together the plain flour, baking powder & salt into one bowl, then alternate adding the flour mixture and the milk to the butter and sugar mixture a little at a time until completely combined.

Pour your mashed strawberries into the cupcake batter and fold in with a spatula until you start to see red swirls throughout the mixture.


Transfer the batter to your baking cups or cupcake cases and fill the cups approximately 1/2 - 2/3rds full to allow them to rise. Place on the middle of the shelf of the oven and bake for approx 16 minutes or until a cake tester comes out clean when pushed into a cupcake. Transfer to a wire rack to cool.


For the frosting, ensure your unsalted butter has reached room temperature, then mix it with the icing sugar and cream until smooth. Transfer to a piping bag and snip off the end so you have a large round hole to pipe from.

Pipe a large swirl of icing onto each cupcake, making sure not to touch the edges of the cake. Next melt your dark chocolate and pour about a tablespoon full onto of the frosting on each cupcake, allowing it to drip down the sides of the frostings and cake.


Finish with a few sprinkles and a fresh strawberry on top of each cupcake, then allow the chocolate to set before serving.


Iced Jems bakes with the Belling Classic 110E range cooker, and the BI70FP electric double oven. Check out how she kitted out her dream 50s kitchen by clicking here, and don't forget to check out Jemma's other fantastic recipes on her blog: 



Prep time:

Cook time:

Serves: 12

  • 195g plain flour

  • 1tsp baking powder

  • 120ml milk

  • Approx. 14 strawberries, mashed

  • 115g unsalted butter or margerine

  • 195g caster sugar

  • 2 eggs

  • For the topping:

  • 250g unsalted butter

  • 450g icing sugar

  • 2tbsp single or double cream

  • 100g dark chocolate

  • Sprinkles to decorate

  • 12 strawberries to decorate