Strawberry Cupcakes
Delicious mini cakes with velvety batter, freshly frozen strawberry puree, and a touch of vanilla - the perfect sweet sensation for any occasion!
Ingredients
| general.ingredients.name | general.ingredients.amount |
|---|---|
| granulated sugar | 350g |
| unsalted butter | 175g |
| strawberry puree | 480g |
| large eggs | 3 |
| all-purpose flour | 375g |
| vanilla extract | 1 tsp |
| baking powder | 1 tsp |
| baking soda | 1 tsp |
| a pinch of salt | |
| cocoa powder (optional) | 1 tsp |
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Preheat the oven to 175°C. Line two 12-well muffin pans with cupcake liners.
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In a bowl, whisk the granulated sugar and butter. Beat together on medium speed until the mixture is pale yellow and fluffy.
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Add the eggs and continue whisking.
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Mix in the thawed strawberry puree at low speed. In a separate bowl, mix the flour, baking powder, baking soda, salt, and cocoa powder if desired. Sift before adding gradually to the butter-strawberry batter.
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Mix on low speed until well combined, and be careful not to overbeat.
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Fill the cupcake liners with batter until each one is ½ full and bake for 18 minutes.
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Allow the cupcake to cool in the pans for 10 min, then transfer them to a wire rack.
Allow them to cool before serving.
