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Published: 29th February 2016
Author: Queensgate

Mother’s Day Cupcakes

White chocolate cupcake delights with sensational strawberry buttercream.

Mother’s Day is just around the corner, so it’s time for you to show your mum just how much she means to you and I think that making her some yummy little cupcakes is perfect! These simple white chocolate cupcakes with sweet strawberry buttercream are sure to make your mum feel as special as she is. Here’s the recipe that I followed, you can easily adapt the recipe to whatever suits you best:

This recipe will make 12 large cupcakes or 24 small cupcakes, if you require a lot less, then just halve the quantities.

The cakes:

Ingredients (all from M&S in Queensgate):

  • 230g of self-raising flour
  • 230g of caster sugar
  • 230g of butter
  • 4 eggs
  • 1tsp of vanilla extract
  • 150g of white chocolate drops
  • Cupcake cases
  • Muffin/cupcake tray(s)


1. Preheat your oven to 180 degrees Celsius, and line your muffin/cupcake tray(s) with cake cases – I used pretty polka dot ones, to fit in with the Mother’s Day theme!


2. Start measuring out your ingredients and set them aside in separate bowls to make it easier whilst putting them all together.


3. Firstly, cream the butter and caster sugar together until mixed well together.


4. Once that’s done, gradually sieve in your flour and add in the vanilla extract.

5. Then, mix in the eggs one by one until everything is fully combined and you’re left with a smooth creamy mixture.

6. Stir in your white chocolate drops, and then start to add your mixture to the cake cases – for an extra chocolately taste, you could top them off with some more white chocolate drops.


7. Pop them in the oven for around 15 minutes, until they’ve risen well and turned a nice golden colour on top. Leave to cool.

The buttercream icing:

Ingredients (all from M&S in Queensgate):

  • 400g of icing sugar
  • 115g of butter
  • 2tsp of vanilla extract
  • 200g of strawberries (add more if you want a more intense flavour)
  • Electric whisk
  • A blender
  • Piping bag


1. Wash your strawberries and blend them until a smooth puree has formed.


2. Add them to a small pan and bring to the boil, then keep on a medium heat for approximately 15 minutes, until the mixture has reduced slightly. You will need to allow this to thoroughly cool before adding to the icing sugar and butter mix mentioned below (step four).

3. In a bowl, whisk the butter until it’s smooth and creamy, and gradually add in half of your icing sugar, and all of the vanilla extract, whisking as you go.

4. Once cooled, add in half of your puree, whisk again until combined, and then gradually add in the last part of your icing sugar until everything has binded together.

5. Finally, whisk in the remainder of your puree, until the mixture has fully combined and is thick and creamy.


6. Once your cakes have cooled, pipe your buttercream however you wish to, onto the top of them, and finish off with some pretty decorations to match your theme.


For mine, I chose some yellow, pink and white wafer daisies, sugared butterflies and some white chocolate drops to use as decoration. You could even add some strawberries to your design, to make the flavour even more prominent – yum! The possibilities are endless, that’s why I love cupcakes, they’re so easy to make, and you can have fun decorating them for whatever occasion!

I do love baking and you can get some really lovely equipment to help you create these delicious little masterpieces. Here is a selection of my favourite pieces from M&S and Lakeland:

Baking Essentials


Thanks for reading and good luck with your cupcakes, feel free to Tweet me photos as I’d love to see your creations…

By Georgie

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    Categories: Mother's Day

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