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

Delicious mini cakes with velvety batter, freshly frozen strawberry puree, and a touch of vanilla - the perfect sweet sensation for any occasion!

  1. Preheat the oven to 175°C. Line two 12-well muffin pans with cupcake liners. 

  2. In a bowl, whisk the granulated sugar and butter. Beat together on medium speed until the mixture is pale yellow and fluffy. 

  3. Add the eggs and continue whisking.

  4. 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. 

  5. Mix on low speed until well combined, and be careful not to overbeat.

  6. Fill the cupcake liners with batter until each one is ½ full and bake for 18 minutes.

  7. Allow the cupcake to cool in the pans for 10 min, then transfer them to a wire rack. 

    Allow them to cool before serving.