Saturday, June 25, 2016

Strawberry Cupcakes topped with Homemade Strawberry Frosting

Finally I have completed half the quantity of strawberries that I brought home from my last visit to the local strawberry farm. The number of items that I prepared with strawberries over the past few days are Strawberry and Cream, Homemade Strawberry Ice Cream, and Strawberry Cupcakes topped with Homemade Strawberry Frosting. The beauty of strawberry desserts is that you will never get bored of eating strawberries for the variety of preparations that you can do with strawberries is never ending. The favorite thing of mine concerning these cupcakes is that these gems are super moist. Glazed in homemade frosting, these cupcakes have a melt-in-mouth texture that makes eating them a pure heavenly experience. I bet you cannot stop at eating only one. That is guaranteed. I for one polished off 4-5 cupcakes at one go. Now that's an appetite !! 





If you love the recipe of Homemade Strawberry Ice Cream, please don't forget to check out other cool recipes of strawberries on my page,


Strawberry and Cream


Strawberry Sponge Cake

Homemade Strawberry Ice Cream









Ingredients:


For the Cupcakes: (20-25 cupcakes)

  • 2 1/4 cups all-purpose flour
  •  1 tablespoon baking powder
  •  1 cup unsalted butter, at room temperature
  •  2 cups granulated sugar ( I used 1 cup Truvia) 
  •  1½ teaspoons vanilla essence
  •  3 eggs
  •  1 cup whole milk
  •  2 cups fresh strawberries (finely chopped)

Strawberry Frosting
  • 1 cup whipping cream
  • 1 cup powdered sugar
  • 5-6 strawberries (Pureed in a food processor. Don't add water.)

Method

Cupcakes:

1) Preheat oven to 350 degrees F. In a bowl, toss together flour and baking powder. Keep aside,

2) Using an electric mixer, in a separate bowl, whip eggs until light and fluffy. Then add butter, milk, and sugar into it. Whip the mixture until everything is nicely combined. Add vanilla essence and stir in.

3) Now mix in the egg-butter-sugar mixture with the dry mixture of flour and baking powder carefully. Stir in until no speck of flour is visible.

4) Add chopped strawberries into the mixture. Stir around to fold in.

5) Line the muffin tins with cupcake liners. Add spoonful of mixture into each tin (about 3/4th full) and then bake the cupcakes for 20-25 minutes until a toothpick inserted in the middle comes out clean.

Strawberry Frosting

1) In a bowl, using an electric beater, whip powdered sugar and whipping cream together until peaks form as shown in the picture below:

2) Add pureed strawberries and combine.

Cupcakes Decoration: 

1) Put the frosting inside a piping bag and then pipe the frosting onto each of the cupcakes.

2) Serve and enjoy.





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