Strawberry Cupcakes
My elder daughter once asked if I could make cakes with strawberries as she had seen me making cakes with all sort of fruits or vegetables and strawberry seems to be her favourite fruit at all time. So these cupcakes were made for her together with red velvet cupcakes for her birthday party a few year ago. My strawberry cupcakes are very moist and full of strawberry flavour. If you have tried my Avocado cupcakes, give this recipe a try as it is as healthy as the former. Strawberry cream cheese frosting is to die for. J
Strawberry Cupcakes with Strawberry Cream Cheese Frosting
Ingredients: (yield 12 standard cupcakes or 15 scalloped cupcakes)
1 ½ cups (185g) self-raising flour
½ cup + 2 tablespoons (130g) white sugar
¼ teaspoon salt
2 eggs
300g fresh strawberries, washed, hulled and pureed
2 tablespoons (30ml) vegetable oil
2 tablespoons (30ml) milk
1 tablespoon lemon/ lime juice
Cream cheese frosting:
250g cream cheese, softened
100g unsalted butter, softened
200g icing sugar, sifted
Method:
Preheat oven to 1800C /3500F. Line a standard muffin pan with 12 baking cups or place 15 scalloped cupcakes cases on a baking tray.
Combine flour and salt in a large bowl.
In another bowl, beat eggs and sugar until smooth. Beat in oil, milk, lemon/lime juice. Add the flour mixture, stir until just combined then finally fold in pureed strawberry but reserve 2 tablespoons for frosting. Divide mixture among the baking cups.
Bake 18-20 minutes or until a skewer inserted into the centre of a cupcake comes out clean. Cool in pan for a few minutes then transfer to a wire rack to cool completely.
Beat cream cheese and butter in a medium bowl with an electric mixer until smooth. Gradually beat in sifted icing sugar until well combined (adjust sugar to your liking). Finally add 2 tablespoons of pureed strawberry, beat until combined. Spoon into a pastry bag fitted with a star nozzle. Pipe cupcakes with cream cheese frosting.
