Let Her Eat Cake: Wimbledon Cupcakes

Ah, Wimbledon. A game of comedy grunts, champagne and merry singalongs with Cliff Richard. While I can't profess to be any good (at all) at tennis, I always enjoy watching a bit of SW19 on the telly. And, naturally, indulging in lashings of strawberries and cream while I'm doing it. 

This year, I'll be indulging in strawberries, cream AND cake with these Wimbledon cupcakes.

They may look pretty innocent from the outside, but when you cut into them they're as saucy as one of Venus Williams' outfits. All moist strawberries and delicate sponge (ooh er).

I'd also recommend using smallish strawberries so that you can get a whole one into each cake. Don't worry if they stick out of the mixture before baking as it'll rise to cover them. And if the tops sink slightly you get bonus points, as it means there's more room to heap on the cream.

The strawberries hidden in the middle do make the cakes lovely and moist, but it also means these cupcakes don't last too long. If you must hang onto them, please keep them in the fridge and don't blame me if they go squidgy after a day or so.

Wimbledon cupcakes (makes 12)

You'll need:


For the cakes

• 120g butter
• 120g sugar
• 2 eggs, lightly beaten
• 1/2 tsp vanilla extract
• 120g plain flour
• 2 tsp baking powder
• 12 small strawberries, washed and tops cut off

For the topping

• 200ml double cream
• 50g icing sugar, sifted

Make them!

• Preheat the oven to 180c / Gas 4.
• Line a cupcake tin with 12 cases.
• Beat together the butter and sugar until pale and creamy.
• Gradually beat in the eggs and vanilla.
• Sift together the flour and baking powder, then gently fold it into the mixture.
• Divide the mixture between the 12 cases.
• Push a strawberry into the centre of each dollop of mixture.
• Bake the cakes for around 20 minutes or until the cakes are golden brown and the tops spring back when lightly pressed. Depending on the size of the strawberries, the cake mixture will have covered them (if they're large, they may still be peeking out of the top).
• Once the cakes are cool, whip the cream until it's thick and holds its shape. Gently stir through the icing sugar, then swirl onto the cupcakes.