For the 12 cupcakes

8oz (225g) self raising flour

8oz (225g) unsalted butter softened

8oz (225g) castor sugar

4 eggs

2 teaspoons of baking powder

3 teaspoons of water

2 teaspoons vanilla essence

For the strawberry pink icing for 6 cupcakes

4 oz (110g) unsalted butter softened

6 oz (170g) icing sugar

2 teaspoons of natural pink food colouring

2 teaspoons of strawberry flavouring

A few teaspoons of hand warm water

Some little marshmellow cake decorations (or whatever takes your fancy!) 

For the lemon yellow icing for 6 cupcakes

4 oz (110g) unsalted butter softened

6 oz (170g) icing sugar

2 teaspoons of natural yellow food colouring

3 teaspoons of lemon juice (I use bottled but 3tsp - half a lemon)

A few teaspoons of hand warm water

Some candied jelly fruit decorations (or whatever takes your fancy!)  

Cup cakes

preparation 5 mins • you cook for 27 mins •

Makes 12 Cupcakes - 6 Pink and 6 Yellow

Watch a 30 second preview of my cook-along video below


'Wear it pink day' is an awareness day by Breast Cancer Campaign. People all over Britain take part either by wearing pink to work or holding their own fundraising event. Breast cancer is such an important issue today sadly affecting so many people. We should all do our bit to support such a great cause.

My recipe here is for 1 dozen luxury cupcakes, 6 strawberry pink and 6 lemon yellow. Have some fun with these - either bake them to sell as part of your fundraising day, or simply donate via the Breast Cancer Campaign website WearItPink. This is a three part recipe. In part one we make and bake the cup cakes. In part two we ice the strawberry pink cakes. In part three we ice the lemon yellow cakes.

Large mixing bowl

Wooden spoon



Dessert spoon

Electric whisk

Cupcake cases!

2 baking tray

Piping bag


Before you start, preheat your oven to 170c and have the ingredients measured out on your work surface. Have your whisk plugged in and click here!

Before you start, have your cooled cupcakes ready for icing along with the strawberry icing ingredients. Have your piping bag ready with your whisk cleaned and plugged in. Now click here!

Before you start, have your cooled cupcakes ready for icing along with the lemon icing ingredients. Have your piping bag ready with your whisk cleaned and plugged in. Now click here!


This week, there are two original recipes on my newsletter which will make Christmas that little bit easier, and taste that much better! My Pork & Pickle Stuffing Balls and my Baileys Biscuits. The stuffing recipe is a great alternative to the traditional sage and onion - filled with pork, apple and chunky pickle, it has a real tang to it and is very easy and cheap to make. My very grown-up Baileys Biscuits have a good whack of alcohol and a delicious chewy, oat bite to them - naughtily moreish!

Throughout December, the theme for my newsletters is, not surprisingly, 'Christmas'! I have 3 great recipes for you this month, from my Grand Marnier Soufflé to Baileys Biscuits. So sign up for free today to get your recipes each week, along with valuable cooking tips for the festive season.

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Preheat your oven to 170c and have all your ingredients measured out and ready. Put the flour and baking powder into your sieve and then holding it as high as possible, sieve into the large mixing bowl. Add in the butter, sugar & vanilla essence before cracking in the eggs. Whisk together using your electric whisk until all the ingredients are incorporated. Next you need to scrape down the sides of the bowl with your spatula and then add 4 teaspoons of water to loosen the mix. Whisk again and the mix should be nice and pale and fluffy.

Next spread your cases across the baking trays (6 on each). Using a dessert spoon add a dollop of the mix to the cases, half filling them. Don't worry about the shape in the cases as they'll settle when you put them in the oven. 

Bake the cupcakes in your oven for 20-22 minutes (check after 20) until they're starting to go golden brown. When you gently press the top they should spring back up. Remove to a wire rack to cool before icing.

With your cupcakes now cool it's time to ice! Put the softened butter into a large mixing bowl and carefully add in the icing sugar. Too fast and you'll go up in a cloud of sugar! Using a wooden spoon carefully mix together. Add two teaspoons of 'hand warm' water and then mix a little more. Once the icing sugar is more or less incorporated into the butter, use your electric whisk to finish it off and get it nice and loose and creamy. Add in 2 teaspoons of strawberry flavouring and 1 teaspoon of pink colouring. Whisk again until all mixed together and you have a bright pink strawberry flavoured bowl of yum!

Take your piping bag and using the star attachment, fill the bag ready to ice. Using an even pressure on the bag, gently ice in circles, starting around the outside of your cupcake, working inwards until you reach the middle. Make a nice little peak on top and you're done!

Decorate with any toppings you want - I used mini marshmallows. Sit back and admire your beautiful cupcakes, worthy of selling!

For the lemon yellow icing repeat the process as above replacing pink colouring for yellow. Instead of the strawberry flavouring, add 3 teaspoons of lemon juice. Decorate with your candied jelly fruit and you're all done!

I hope that you enjoy them and please help a great cause by donating via the link below.

Granny's apple pie
Lemon cheesecake
Foolproof chocolate fondants


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