Cupcakes with Strawberry Cream

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Cupcakes with Strawberry Cream
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Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr
Ready in

Ingredients

for
12
Ingredients
12
1
Muffin tin (with 12 wells)
For the dough
250 grams
50 grams
ground almonds
2 teaspoons
½ teaspoon
3
100 grams
1 packet
Vanilla sugar (8 grams)
80 milliliters
250 grams
Whipping cream (10% acidic)
For the decoration
150 grams
1 tablespoon
150 milliliters

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F). Place the paper cases into the wells of the muffin baking tray. Mix the flour, almonds, baking powder and baking soda in a bowl. In another bowl, beat the eggs. Add the sugar, vanilla sugar, vegetable oil and sour cream into the egg mixture. Combine the wet and dry ingredients. Stir until all ingredients are moist.

2.

Fill the batter into the paper cases in the muffin tin. Bake the muffins in the oven for 20-25 minutes until a centrally-placed toothpick comes out clean. Carefully lift muffins from the muffin tin and allow to cool on a wire rack.

3.

To serve, rinse the strawberries. Cut 8 berries for decoration in slices. Puree the rest of the berries and strain through a sieve and mix with the powdered sugar. Fold the whipping cream into the strawberry puree until stiff. Fill a piping bag with the strawberry cream. Squeeze cream onto tops of muffins. Garnish with strawberry slices. Serve immediately.