Cupcakes

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Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation

Ingredients

for
40
Ingredients
150 grams Pastry flour
2 teaspoons Baking powder
½ teaspoon salt
100 grams butter (softened)
75 grams sugar
3 eggs
Vanilla bean
1 teaspoon grated Orange peel
For decoration
200 grams powdered sugar
3 tablespoons lemon juice
Food coloring (as desired)
1 Mini muffin baking tin (20 wells)
40 Paper baking molds
40 Biscuit
50 grams Whipped cream
100 grams Strawberries
How healthy are the main ingredients?
StrawberrysugarWhipped creamsaltegg

Preparation steps

1.

Place 20 paper mini muffin liners into a muffin tin. Cream the butter until fluffy and beat in the sugar, eggs and vanilla. Mix the flour, baking powder, orange peel and salt and mix with the eggs just until the dry ingredients are moistened. Spread half of the batter into the muffin cups and bake in an oven preheated to 180°C (approximately 350°F) for about 20 minutes. Remove and let cool slightly in the pan, then remove from the pan and allow to cool. Repeat with the remaining batter. For decoration, mix the powdered sugar with lemon juice until icing is thick, tint with food coloring as desired and spread onto the cupcakes. Allow to dry.

2.

Place the strawberries for 30 minutes in the freezer. Then puree. Beat the cream until stiff and fold in the strawberry puree.

3.

Dollop the mixture onto the cupcakes or pipe if desired. 

4.