EatSmarter exclusive recipe

Strawberry Cupcakeswith Cream Cheese

Strawberry Cupcakes - Strawberry Cupcakes - Ideal for romance—sweet strawberry cupcakes with a fruity topping
Strawberry Cupcakes - Ideal for romance—sweet strawberry cupcakes with a fruity topping

(0)

Calories:95 kcal
Difficulty:moderate
Preparation:40 min
Ready in:80 min
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1 serving contains (Percentage of daily recommendation)
Calories95 kcal(5%)
Protein2 g(4%)
Fat4 g(5%)
Carbohydrates12 g(5%)
Added Sugar5 g(6%)
Roughage1 g(3%)

Recipe development: EAT SMARTER

Ingredients

For pieces

11 ouncesStrawberries
1Lemon
4 ouncesPastry flour
1 teaspoonCream of tartar
1Egg
2 ouncesbrown Cane sugar
2 tablespoonsneutral Vegetable oil
2 tablespoonsButtermilk
1 tablespoonFat for the pan (7 g)
7 ouncesCream cheese (13% fat)
1 tablespoonSugar (about 20 g)
1 pinchCream stabilizer
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Kitchen Utensils

1 Bowl, 1 Paper towel, 1 Cutting board, 1 Small knife, 1 deep bowl, 1 Immersion blender, 1 Fine grater, 1 Citrus juicer, 1 Kitchen scale, 1 Mixing bowl, 1 Teaspoon, 1 Tablespoon, 1 Hand mixer, 1 Mini-muffin tin, 1 Cup, 1 Piping bag, 1 Wire rack

Directions

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1 Rinse strawberries in a bowl of cold water and drain on paper towels.
2 Set aside 8 strawberries. Place the rest in a tall container and puree with an immersion blender.
3 Rinse lemon in hot water, wipe dry and zest half of the peel. Cut lemon in half and squeeze.  
4 In a bowl with a hand mixer, mix flour, baking powder, 1/4 cup strawberry puree, egg, brown cane sugar, lemon zest, oil and buttermilk until smooth. 
5 Grease a mini, silicone muffin pan and fill with batter. Bake in a preheated oven at 180°C (fan 160°C, gas mark 2-3)(approximately 350°F/convection 325°F) on the middle rack, until a toothpick inserted in the center comes out clean, about 15 minutes.
6 Take cupcakes out of the oven and allow to cool for 5–6 minutes. Remove the cupcakes from the pan and let cool completely on a wire rack.
7 Meanwhile mix the creem cheese, sugar and cream stabilizer in a bowl.   
8 Blend in 3 tablespoons of strawberry puree until smooth. Add in 1–2 tablespoons of lemon juice to taste.
9 Put strawberry cream into a piping bag fitted with a star tip. Pipe cream onto the cupcakes and refrigerate until cream is set, about 15 minutes.  
10 Cut the reserved strawberries in half. Garnish the cupcakes with a strawberry half and the puree.  
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