You will need
- For the strawberry cupcakes:
- - 1 2/3 Cup flour
- - ¾ Tsp baking powder or baking powder
- - ¼ Tsp of baking soda
- - ¼ Tsp salt
- - ½ Cup unsalted butter, softened
- - ¾ St + 2 tbsp sugar
- - 1 large egg
- - 2 egg whites
- - 1/3 Cup mashed fresh strawberries
- - ¼ Tbsp. buttermilk
- - ½ Tsp vanilla extract or vanillin on a knife tip
- - 5 drops red food coloring (optional)
- - ¾ Tbsp. chopped fresh strawberries
- - 12 paper muffins cups
- 12 PCs small strawberries for decoration
- For the strawberry cream:
- - ½ Cup + 2 tbsp strawberry puree
- - ½ Cup butter, softened
- - ¼ Tbsp. salted butter, softened
- - 2 ½ tbsp. powdered sugar
- - ¼ Tsp vanilla extract or vanillin on a knife tip
- 4 drops red food coloring (optional)
Instruction
1
Turn the oven to preheat to 350 degrees.
2
In the first bowl sift flour, add baking powder, soda, salt. Beat with a mixer.
3
In the second bowl the softened butter beat with a mixer with sugar until pale and fluffy consistency. Add 1 egg, continue to beat. Add 1 egg protein.
4
In a third bowl whisk buttermilk, 1/3 Cup strawberry puree and the vanilla extract.
5
Mix the contents in the second and third bowl, gradually adding flour mixture from the first bowl. Pour the diced strawberries and stir with a spoon.
6
Fill paper muffin batter ¾ full. Bake in preheated oven for 20-23 minutes, readiness check cupcakes with a toothpick. The finished muffins out of the oven, allow to cool.
7
Now prepare the strawberry cream. ½ Cup +2 tbsp strawberry puree in a small saucepan, heat over medium heat for 12-14 minutes, stirring occasionally. Let the strawberry puree to boil and reduce in volume. Hot strawberry puree should be cool.
8
With a mixer, whip the salted and unsalted butter until white. Add 1 tbsp. of powdered sugar, strawberry puree, vanilla extract, and optional red dye. Whisk. Add the remaining icing sugar and continue whisking until the mixture becomes fluffy.
