with Cream Cheese
|Saturated Fat Acids||1.8 g|
|Sugar added||5 g|
|Bread exchange unit||1|
Rinse strawberries in a bowl of cold water and drain on paper towels.
Set aside 8 strawberries. Place the rest in a tall container and puree with an immersion blender.
Rinse lemon in hot water, wipe dry and zest half of the peel. Cut lemon in half and squeeze.
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.
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.
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.
Meanwhile mix the creem cheese, sugar and cream stabilizer in a bowl.
Blend in 3 tablespoons of strawberry puree until smooth. Add in 1–2 tablespoons of lemon juice to taste.
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.
Cut the reserved strawberries in half. Garnish the cupcakes with a strawberry half and the puree.