Strawberry Cupcakes Recipe
The number of cupcake recipes among my recipes is increasing. A new one is added with these strawberry cupcakes recipe. For the strawberry cupcake, I used strawberries in both muffins and topping cream. Like many natural colorants, strawberries turn dull when baked in muffins. In other words, muffin dough turns a nice pink when strawberry puree is added, but turns into a darker pink/red tone after baked. In summary, don't expect them to be pink inside. The purpose of the strawberry added to the dough is to give strawberry flavor to the strawberry cupcakes not to make them red. If you want them to be red, you can use food coloring.
I wrote about coloring the cream with fruit in detail in the blackberry cake recipe. Be sure to read what I wrote there. I would like to underline it again that you should use strawberries that are as red as possible, soft and guaranteed to give color. Hard and colorless strawberries will not color the cream. To obtain strawberry puree, you can grind dark colored and soft strawberries in a food processor or blender.
After preparing the cupcakes, you should store them in the refrigerator because of the cream. As they wait in the refrigerator, they harden. For this reason, I recommend that they be consumed in 24 hours for the best consistency food. For longer storage, you can freeze them and thaw in the refrigerator before eating. Again, you can take them at room temperature 10-15 minutes before eating. Keeping them at room temperature will allow them to have a better consistency. However, if they wait longer at room temperature, their cream may become too soft and even melt if the room temperature is high.
Enjoy the recipe...
- 2 eggs,
- 3/4 cup of sugar,
- 1/2 cup of milk,
- 1/2 cup of strawberry puree,
- 1/2 cup of oil,
- 2 cups of flour,
- 10 grams of baking powder.
For the topping cream;
- 300 ml of heavy cream (35%),
- 3 heaped tablespoons of powdered sugar,
- 3 tablespoons of strawberry puree.
- Beat the eggs and sugar in a deep bowl,
- Add strawberry puree, milk and oil and whisk,
- Add the flour gradually and keep whisking,
- Add the baking powder with the flour in half of the flour and whisk,
- Add the remaining flour gradually and whisk until you get a smooth consistency,
- Divide the mixture into muffin molds,
- Bake in a preheated oven at 180 degrees until the toothpick test comes out clean,
- Take the muffins out of the oven and let them cool,
- After the muffins have cooled, whisk the heavy cream until it thickens,
- Add powdered sugar and beat,
- Add the strawberry puree and whisk,
- Take the mixture in a piping bag with a star tip and squeeze it over the muffins,
- Place one strawberry on each,
- Keep refrigerated.