Strawberry Coulis Cupcakes

We’re tripping on Strawberries as one would notice with all my recent posts. So here’s another addition to the list. The Strawberry Coulis Cupcakes.

My heart sinks a little as I make these since we’re at the tail end of the season, but what a way to end it! They make a perfect post nap snack for T and since there is sugar in the coulis already I’ve gone easy with it in the cup cakes. It’s all about the flavour in this one!


Ingredients for the coulis:

  • 200g strawberries, hulled and halved
  • 150g castor sugar
  • 75ml of water
  • Few drops of vanilla extract


  • Bring the water and caster sugar to the boil, stirring to dissolve the sugar
  • Add the hulled and halved strawberries and cook for 4-5 minutes until the mixture starts to thicken a little and you are able to squash the strawberries
  • Add in the vanilla essence/paste
  • Let it cool and set aside



Ingredients for the cup cake:

  • 1 cup All purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/3 cup castor sugar
  • 1 cup softened butter
  • 2 eggs
  • 1/2 cup milk, room temperature
  • 1 teaspoon Vanilla extract
  • Strawberry Coulis

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  • Preheat oven to 400 degrees F (200 degrees C). Grease cupcake mould.
  • Sift the flour and baking powder into a medium bowl and set aside
  • Cream the butter and sugar together in a medium bowl. Add the eggs, one at a time mixing thoroughly with each addition. Slowly stir the flour mixture in with the butter, sugar, and eggs. Beat in the milk and vanilla until the batter is smooth. Pour the batter into the prepared moulds
  • Add the Strawberry Coulis to this and gently fold into the mix. Careful not to over do it
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. 
  • Serve when cool

Tip: Could be served with some whipped cream

Sponge cake recipe courtesy:

Totally Natural Strawberry Iced Tea

I attended a lovely session at T’s school today where the director of the school spoke about the importance of fruits as an essential part of the babies diet, and how in their experience, they’ve noticed that the babies who eat fruits regularly tend to have stronger immunity than the ones that are fussy about them.

Having said that, T is not particularly fond of strawberries and since he may not eat them as is, I usually use strawberries as a key ingredient in my recipes and serve it up to him. To which, he happily obliges. As a family we have a large consumption of fruits so it’s natural for me to want to push some his way.

This time I decided to make some totally natural iced strawberry tea for him. Since it’s already a little cold outside I did not technically use ice, I just used purified water that’s been in the refrigerator for about 15 minutes. I got the idea of this fruity brew from a client meeting that I’d gone for where I was offered some lovely Raspberry tea. Which is when I got thinking, “Oh wait! I can make a fresh version this for T too!” This I would pick over packaged juice any day.

So here’s the recipe to the yummy iced tea.



  • 4 to 5 cut Strawberries
  • 1 cup purified water
  • Dash of lime
  • 1 teaspoon castor sugar or Organic Honey if your child is beyond the age of 3.


  • In a cooking pot, brew the cut strawberries in the water for about 5 minutes
  • Add in the sugar or honey and stir till its dissolved
  • Once cooled, add a dash of lime
  • Serve cool

Note: For the adults, you can have it warm, it’s just as wonderful. Also, one can brew just about any fruit and make a totally natural and flavoursome tea.