Summer Fruit Cupcakes


It’s half term and L has 2 weeks off work. I’m going crazy! I’m struggling to keep L entertained as well as caring for baby T. It can be so expensive so we’ve been trying to keep the cost down with free museum trips and craft activities at home.

L is very creative like me, thankfully and after watching me make and decorate cakes for years, this is one of her favourite activities. Baking and decorating cupcakes.

I was hoping we could use it as a maths exercise too with measuring the ingredients but she wasn’t up for that! She just wanted to pour all the ingredients and eat the mixture, so we got stuck in.


This recipe I use all the time. It’s my base recipe for almost any cake. I love it because the cakes are moist, spongy and rise well in the oven if mixed well. Also, the recipe is easily halved to 6 cupcakes if you don’t need 12.

Today we are making 6, the recipe is:

75g self raising flour,

62g plain flour,

55gb utter/margarine,

112g sugar,

1 egg,

55ml milk

1 tsp vanilla extract.

Obviously, if you want 12 cupcakes, you just double and round off to the nearest 5.

Then, for the summer fruits, I used a bag of frozen fruit and let as much as I wanted defrost for mixture and topping.


1. Mix the butter and sugar until creamy.

2. Add egg and mix

3. Mix both flours together in a separate bowl and add half to the mixture. Mix.

4. Add half the milk and mix.

5. Add rest of flour and mix.

6. Add rest of milk and vanilla extract and mix.

7. Stir in fruit.

Turn oven up to 170 degree, spoon in cupcake trays and bake for about 22 minutes.


My secret is to put the cupcakes into a air tight container as soon as you take them out of the oven. They will stay so moist!

Here’s L’s cupcakes!


For the icing, mix 100g butter and 200g icing sugar, tsp vanilla extract and tsp milk. Put in the fridge for about an hour.

There’s different method to pipe your cupcakes but for now, I’ll leave you with these and show you piping another time.




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