Britannia News

Lisa Marley’s Tutti Frutti Cupcakes

Lisa Marley’s Tutti Frutti Cupcakes

20TH MAY 2016

Pastry Chef Lisa Marley is working in partnership with Britannia Living to develop exciting recipes for every month of 2016. For a sweet and summery treat, Lisa serves up her Tutti Frutti Cupcakes – perfect for picnics in the sunshine!

Who doesn’t love a cupcake? It’s great to reflect the seasons in our food and my Tutti Frutti Cupcakes are lovely for the summer months.

The first step for any cupcake is, of course, the batter. Mastering a good cupcake batter is a brilliant skill to have and I’ve got a few personal tips to help you bake the perfect bases.

You can whip up an all-in-one mix by adding 150 grams of margarine, 150 grams of caster sugar, two eggs and 150 grams of flour into a food mixer. I use margarine instead of butter as it leaves a nice flat surface to pipe onto with ease! Next, add the batter into a piping bag and fill the cupcake cases to about half way. After 18 minutes in the oven, or when the skewer comes out clean, they’re ready to cool and decorate!

Now for the fun part! I chose to pipe a beautiful strawberry buttercream onto my cupcakes and top with some fresh strawberries, but I always encourage creativity in my recipes. You could try adding kiwi and blueberries for extra fruitiness!



Cupcake ingredients:

150g soft margarine

150g caster sugar

150g self-raising flour

2 medium eggs, beaten

1 teaspoon vanilla extract


Buttercream ingredients:

250g unsalted butter – room temperature

125g icing sugar, sieved

Teaspoon of vanilla extract or zest and juice of a small lemon

Food colouring of your choice



1 kiwi chopped and peeled

3 strawberry halves

10 blueberries



Line a muffin tray with 10 muffin cases

Pre-heat oven to 180° Gas mark 4

Attach the beaters to the mixer

Beat caster sugar, margarine and vanilla in mixing bowl

Ensure the mixture is creamed to a light and fluffy consistency

Add in the egg


Sieve in the flour and mix until completely combined

Spoon the batter into the cupcakes cases

Fill to just over half way

Bake for 18-20 minutes or until golden brown and spring back to the touch

Allow to cool in the tray for 8 minutes then transfer to a cooling rack


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