Mini Strawberry Cakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
12
- Ingredients
- 1.333 cups flour
- 2 tsps Baking powder
- ½ tsp baking soda
- 2 eggs
- 0.333 cup sugar
- 1 packet Vanilla sugar (or 1 tsp vanilla extract)
- ¼ cup vegetable oil
- ⅞ cup Yogurt
- 0.333 cup preserved ginger (thinly sliced)
- 12 unblemished Strawberries
- In addition
- 1 Muffin tin (with 12 cups)
- butter (for the muffin pan)
- flour (for the muffin pan)
- powdered sugar (for dusting)
Preparation steps
1.
Drain and roughly chop the ginger. Wash, dry and hull the strawberries and halve or slice depending on size. Mix the flour with the baking powder and baking soda in a mixing bowl. Put the eggs, sugar, vanilla sugar (or vanilla extract), oil and yoghurt into another bowl and mix well. Add the egg mixture to the dry ingredients, add the ginger and mix just long enough to moisten the dry ingredients. Butter the holes in the muffin pan and sprinkle with flour. Fill the holes no more than two thirds full with the muffin batter. Press 1-2 strawberry halves or slices into the batter and bake in a preheated oven (180°C/350°F, middle shelf) for 15 – 20 minutes. Take out of the oven, let cool slightly in the pan, then carefully loosen the edges and take the muffins out of the pan. Let cool completely and serve dusted with confectioners' sugar.
