If you don’t have six matching teacups don’t let that stop you from baking these fun little cupcakes. They’re a cross between cake and shortcake and are best consumed warm – with lots of strawberries.

Sun Oven Strawberry Cupcakes


8 tablespoons (1 stick) butter, softened, plus extra for greasing

generous 1/2 cup sugar

4 tablespoons strawberry jam

2 eggs, at room temperature

1 teaspoon vanilla extract

generous 3/4 cup self-rising white flour

1 pound fresh strawberries

juice of one lemon, freshly squeezed

powdered sugar for dusting


Set Sun Oven out to preheat. Set a container that can hold about 3 cups of water in the Sun Oven to heat up while you make the batter.

Grease 6 teacups with butter. Spoon 2 teaspoons of the strawberry jam into each cup; set aside.

In a large bowl, using an electric mixer, beat together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Sift the flour into the bowl and, using a large metal spoon, gently fold it in. Spoon the batter into the prepared teacups. Arrange the teacups in a baking pan. Remove the water from the Sun Oven (don’t forget to use a pot holder). Set the baking pan on the leveling tray and carefully pour enough water into the pan to come up about 1/3 of the way of the teacups. Close the lid and bake until a toothpick inserted into the center of one cupcake comes out clean, 40 to 50 minutes.

While the cupcakes are baking prepare the strawberries. Set aside 6 small berries for topping. Slice the remaining berries into a bowl and toss with the lemon juice.

Remove the cupcakes from the baking pan. Top with the reserved berries and dust with powdered sugar. Serve the cupcakes warm with the berries marinated in the lemon juice.


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