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Strawberry Velvet Cupcake

February 11, 2023 By Dane McGregor Leave a Comment

What’s more red than strawberries, red velvet!

But what if we could combine the two together? Now that’s exactly what I thought by taking the morrishly popular red velvet cupcake and giving it a strawberry surprise. And since strawberries pair well with vanilla, and with chocolate, why not bring them all together in one red cupcake.

Perfect for any occasion, birthdays, valentines or simply weekend baking for those who love both red velvet and strawberries. Taking what we already love about the red velvet cupcake, I didn’t want to change this too much, all I wanted to do was top it off with a subtle strawberry buttercream made from freshly made strawberry coulis. You can find the link to my Berry Couli recipe here!

Do I have to make my own couli, or can I buy it?

If you’d prefer to buy rather than make, that is absolutely fine. However it is super easy to make at home yourself, all you need is 500g of fresh or frozen berries and some caster sugar. It takes around 15 minutes to make, so I’ll share the recipe for my Berry Couli here.

Can I add more strawberries to the cupcake?

You’re more than welcome to. Personally I wanted to keep the red velvet cupcake just as it was and give the strawberry flavour through the buttercream. However you could dice and add small pieces of strawberry to your cupcake batter, just keep an eye on any changes to bake time. Alternatively you could use a tool such as an apple corer to remove a small portion of the cupcake’s centre once baked. This could then be filled with extra coulis for an extra strawberry surprise.

>> Strawberry Coulis Recipe here! <<

Print
Strawberry Velvet Cupcake
Prep Time
40 mins
Cook Time
20 mins
Total Time
1 hr
 
Serves: 12 Cupcakes
Ingredients
Cupcake
  • 120g Self Raising Flour
  • 80g Caster Sugar
  • 1 Tablespoon Cocoa
  • ½ Teaspoon Baking Soda
  • 140g Butter – Room Temperature
  • 2 Eggs
  • 2 Tablespoon Buttermilk
  • 1 Teaspoon Vanilla Extract
  • ½ – 1 Teaspoon Red Food Gel
  • 1 Teaspoon White or Cider Vinegar
Buttercream
  • 150g Butter – Room Temperature
  • 340g Icing Sugar
  • 2-3 Tablespoons Strawberry Couli (See recipe link above)
Instructions
  1. To begin, preheat the oven to 180°C and line a cupcake tin with 12 paper cases.

  2. In a medium sized bowl (or using a free-standing mixer), add and mix together the flour, sugar, cocoa and a pinch of salt (leaving out the baking soda). Then add in the eggs and butter and beat for about 1 minute, or until nicely combined.

  3. To this mixture, add in the buttermilk, vanilla and red food gel. Beat again for another 30 seconds until incorporated.

  4. Using a small bowl or ramekin, add in the baking soda. Then add in the vinegar, giving a slight mix through. Then, working quickly, add this mixture into the cupcake batter while baking soda and vinegar are still fizzing. Fold this through by hand until incorporate.

  5. Fill paper cases about two-thirds full and bake for 18-20 minutes or until the cake springs back when touched or skewer comes out clean. Remove from the oven and allow to cool completely before icing.

  6. To make the buttercream, beat the butter with a hand-beater or in a free-standing mixer for 5 minutes, scraping down the sides occasionally.

  7. Sift the icing sugar in to a bowl and add to the butter in two stages, beating for another 3 minutes between each addition.

  8. On a slower speed, add in 2-3 tablespoons of strawberry coulis, then bring the mixing speed back up and beat for another few minutes. Taste the buttercream and keep an eye on its consistency, if needed you can add more coulis to give a touch more flavour.

  9. Once the cupcakes have cooled completely, pipe a swirl or blob of buttercream on top. You can then drizzle more coulis over top if you like, or make a slight well in the centre of the buttercream and fill with coulis (as I've done in the photos above). Enjoy!

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I love cake, but I also love coffee. And this seas I love cake, but I also love coffee. And this season calls for plenty of iced coffees. 

The perfect pairing with an iced coffee is this Chocolate Coffee Cake with a Coffee Mascarpone filling, recipe below. Hands up if you love both cake and iced coffees 🙌🏼.

✏️ Chocolate Coffee Cake

500g @bakelshomebaking Moist Chocolate Cake Baking Mix
½ Cup Water (Room Temp)
4 Eggs (Size 6 or 7)
1 Cup Vegetable Oil
2 Tablespoons Granulated Coffee

✏️ Coffee Mascarpone

500g Mascarpone
2 Tablespoon Granulated Coffee
3-4 Teaspoons Hot Water
6 Tablespoons Icing Sugar
Dark Chocolate

✏️ Method

1 - Preheat the oven to 180°C fan bake and grease the sides and line the bases of 2 x 20cm round springform cake tins with greaseproof paper. Set aside.

2 - Place the cake ingredients into a mixing bowl and beat on a low speed for 1 minute. Scrape down the sides and beat for another couple of minutes until smooth.

3 - Using kitchen scales, evenly measure cake mixture across the 2 prepared baking tins and bake for around 35-40 minutes, or until an inserted skewer comes out clean. Remove from the oven and allow to cool completely before filling.

4 - To make the coffee mascarpone filling, start by dissolving the granulated coffee with the hot water in a small bowl or ramekin, then set aside to cool. Meanwhile, beat together the mascarpone and icing sugar until smooth. Add the cooled coffee mixture and beat once again until incorporated.

5 - To assemble, place the first layer of cake onto a serving dish or cake stand, then evenly cover with a layer of coffee mascarpone. Gently place the second cake layer on top, then cover with another generous layer of coffee mascarpone. To finish, grate chocolate over top and serve alongside a freshly made iced coffee, or at your next BBQ celebration.

Serves: 10+ Slices
So who is Dane, the face behind Baker Gatherer. Le So who is Dane, the face behind Baker Gatherer. Let me tell you, he’s a pretty sweet dude 😆 

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Now, do you want to know anything else?
The Easter season is nearly upon us, which means H The Easter season is nearly upon us, which means Hot Cross Bun are ready to be enjoyed. With that said, @newworldnz always has a plentiful selection of Easter treats, especially Hot Cross Buns. This year I’m offering a different twist on an Easter tradition, and introduce these Hot Cross Bun Kebabs.

These Hot Cross Bun Kebabs are super easy to make and are served with a sweet Whipped Cream Cheese to dip. You can also use any of your favourite or seasonal fruit to make these kebabs your own. I’ll share the method and recipe below so you can make these delicious kebabs at your place this Easter!

So, don’t forget to grab some Hot Cross Buns from your local New World, and check out their website for plenty more Easter inspired recipes.

💥 Hot Cross Bun Kebabs

✏️ Ingredients

1 Pack of Hot Cross Buns from New World
2 Nectarines
2 Bananas
Grapes (Note: You can use any of your favourite or seasonal fruit)
Lemon Juice

130g Cream Cheese
100ml Fresh Cream
50g Caster Sugar
1 Teaspoon Vanilla Extract

✏️ You’ll Need

Wooden Kebab skewers 

✏️ Method

To make the Whipped Cream Cheese:

1. Add the cream cheese and caster sugar into a bowl, and using a hand-held mixer, beat for 2-3 minutes until combined and fluffy.
2. Pour in the cream and vanilla extract and again beat for 2-3 minutes until smooth and fluffy.
3. Scoop into a serving bowl, cover and chill in the fridge until serving.

To make the Hot Cross Bun Kebabs:

1. Cut the hot cross buns into cubes, roughly 8 pieces per bun. Place cubes on a baking tray and grill each side until lightly toasted, turning regularly. Once all cubes are toasted, set aside to cool.
2. Dice your favourite or seasonal fruit into cubes, similar sizes to the hot cross bun cubes. Then dip or roll your diced fruit through lemon juice to prevent any browning.
3. To assemble your kebabs, alternate between various diced ingredients, starting with a hot cross bun cube at the base. Repeat until skewer is full. Serve immediately alongside the Whipped Cream Cheese, or chill in the fridge until serving. Enjoy.

Serves 12+
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