Fresh Strawberry Cupcakes (Print Version)
# Ingredients:
→ For the Strawberry Paste
01 -
200g strawberries, cleaned and halved (400g if also making strawberry frosting)
→ For the Cupcakes
02 -
160g all-purpose flour (plain flour)
03 -
1 1/2 tsp baking powder
04 -
1/2 tsp salt
05 -
2 large eggs (55g each), room temperature
06 -
160g caster sugar (superfine sugar)
07 -
135g full fat milk
08 -
40g unsalted butter, cubed
09 -
25g vegetable oil (can use canola oil)
10 -
14g vanilla extract
11 -
2 drops red food gel (optional)
→ For the Frosting
12 -
1/2 batch strawberry buttercream
13 -
Fresh strawberries for decoration, cleaned, dried and halved
# Instructions:
01 -
Clean your strawberries, cut off the tops, and slice them in half. Add the strawberries to a food processor and pulse until completely smooth with no lumps.
02 -
Pour the strawberry puree into a large non-stick saucepan. Cook over medium heat, stirring constantly, for 5-10 minutes until it thickens, turns a deeper red, and resembles jam. Transfer to a bowl, cover with plastic wrap, and cool to room temperature.
03 -
Preheat your oven to 120°C (250°F) with fan on, or 140°C (285°F) with fan off. Position the rack in the middle of the oven. Line a cupcake tray with white cupcake liners.
04 -
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
05 -
In a large mixing bowl, beat the eggs with an electric mixer on medium-high speed for 1 minute until frothy. Slowly add the sugar while mixing (takes about 1 minute). Continue beating for another 6 minutes until the mixture is pale, thick, and tripled in volume.
06 -
Add half the dry ingredients and the strawberry paste to the egg mixture. Mix on low speed until just combined. Add the remaining dry ingredients and mix again. The batter will be thick, and small lumps are fine.
07 -
In a saucepan, heat the milk and butter over medium heat, stirring constantly until it reaches 60°C (140°F) or small bubbles form around the edges. Do not let it boil.
08 -
Add half of the hot milk mixture to the batter, along with the oil, vanilla, and red food gel (if using). Mix on low speed until combined. Add the remaining milk and mix until smooth. The batter will be thin.
09 -
Fill the cupcake liners just above 3/4 full (an ice cream scoop works well for this). Bake for 25 minutes or until the tops spring back when lightly pressed. Remove from the oven and transfer to a cooling rack to cool completely.
10 -
While the cupcakes are cooling, prepare your strawberry buttercream frosting according to your recipe.
11 -
Fit a piping bag with an open star tip. Pipe a swirl of frosting on each cupcake and top with half a fresh strawberry for decoration.
# Notes:
01 -
Strawberry paste can be made 1-2 days ahead and stored in the refrigerator
02 -
Baking with the fan off helps produce flatter cupcake tops
03 -
For a strawberries and cream experience, try pairing with Ermine frosting
04 -
Cupcakes will keep in an airtight container in the fridge for up to 3 days