Strawberry Cupcakes Topped with Strawberry Garnish

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Strawberry Cupcakes Topped with Strawberry Garnish
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 58 min.
Ready in
Calories:
284
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie284 kcal(14 %)
Protein2.68 g(3 %)
Fat11.64 g(10 %)
Carbohydrates42.96 g(29 %)
Sugar added30.74 g(123 %)
Roughage0.19 g(1 %)
Vitamin A112.31 mg(14,039 %)
Vitamin D0.33 μg(2 %)
Vitamin E0.87 mg(7 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.12 mg(11 %)
Niacin1.1 mg(9 %)
Vitamin B₆0.01 mg(1 %)
Folate28.2 μg(9 %)
Pantothenic acid0.12 mg(2 %)
Biotin0.49 μg(1 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C5.64 mg(6 %)
Potassium46.4 mg(1 %)
Calcium45.83 mg(5 %)
Magnesium5.34 mg(2 %)
Iron0.77 mg(5 %)
Iodine9.81 μg(5 %)
Zinc0.15 mg(2 %)
Saturated fatty acids7.01 g
Cholesterol47.01 mg

Ingredients

for
30
For Strawberry Cupcakes
2 ¾ cups unbleached all-purpose flour
½ cup cake flour
1 tablespoon Baking powder
1 teaspoon salt
1 cup unsalted butter (at room temperature)
2 ¼ cups granulated sugar
1 ½ teaspoons pure vanilla extract
3 large, fresh eggs
1 egg white
1 cup milk
2 cups fresh Strawberries (rinsed; hulled and finely chopped; plus extra for garnish)
For Strawberry Frosting
¾ cup unsalted butter (at room temperature)
4 cups powdered sugar (sifted)
1 teaspoon pure vanilla extract
½ teaspoon salt
4 tablespoons milk (or heavy cream)
Strawberry Jam (to taste)
How healthy are the main ingredients?
sugarStrawberrysalteggsalt

Preparation steps

1.
For Strawberry Frosting:
2.
Preheat oven to 350º F / 180º C. Line muffin pans with paper or foil liners.
3.
In a medium bowl sift flours, baking powder and salt together. Set aside.
4.
Using an electric mixer set on medium-high speed, cream butter, sugar and vanilla together until light and fluffy. Add eggs, one at a time, beating until each is fully incorporated. Scrape the sides of the bowl as necessary. Reduce speed to low and add flour mixture, in two batches, alternating with the milk. Beat until thoroughly mixed. Fold in finely chopped strawberries by hand.
5.
Divide batter evenly between lined cups, filling each cup three-quarters full. Bake for 22 to 28 minutes or until a cake tester inserted in the middle comes out clean. Rotate tins halfway through the baking process to promote even baking. Cool for 15 minutes in pan. Remove cupcakes from pan and transfer onto wire racks to cool completely before frosting.
6.
For Frosting:
7.
In a medium bowl, using an electric handheld mixer on medium speed, beat the butter until smooth and creamy. Add the confectioners' sugar, vanilla extract and salt. Beat on low
8.
speed until just combined. Increase mixer speed and beat until smooth. Add the milk or cream and beat until light and fluffy, about 3 or 4 minutes. Fold in a spoonful or two of strawberry jam.
9.
Spoon frosting into a pastry bag fitted with a large tip. Pipe frosting onto each cupcake. Just prior to serving, garnish with fresh strawberries.