Strawberry Cupcakes

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Strawberry Cupcakes
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Health Score:
5,9 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 5 min.
Ready in

Ingredients

for
12
Ingredients
250 milliliters Whipped cream (at least 30% fat content)
12 Strawberry flowers (for garnish)
For the batter
2 eggs
100 grams sugar
2 teaspoons Vanilla sugar
½ whole lemon (zested)
1 pinch Cardamom (to taste)
80 milliliters sunflower oil
200 grams Sour cream
250 grams fresh, ripe Strawberries
2 tablespoons powdered sugar
150 grams Pastry flour
1 packet Baking powder
100 grams ground almonds
How healthy are the main ingredients?
Whipped creamStrawberrySour creamsugaralmondegg

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F) convection/200°C (approximately 400°F) convention. Place paper muffin cups in a muffin tin.

2.

Beat the eggs with the sugar until fluffy. Mix the vanilla sugar with the grated lemon zest and cardamom. Stir in the oil and the sour cream.

3.

Rinse the strawberries, trim, chop, set aside 6 pieces and puree the remainingwith the powdered sugar in a blender. Strain through a sieve and set aside half. Mix the other half with the flour, baking powder and the almonds and mix into the batter. Pour into the muffin cups and bake in preheated oven about 25 minutes, until a toothpick comes out clean.

4.

Meanwhile, beat the cream until stiff, mix in the remaining strawberry puree, and spoon into a piping bag fitted with plain tip.

5.

Remove the cupcakes from the oven, allow to cool briefly, carefully remove from the pan and let cool completely on a wire rack. Pipe the strawberry cream onto the cupcakes and serve garnished with one halved strawberry and a strawberry flower.