Strawberry cupcakes
The simple recipe for fluffy strawberry cupcakes with vanilla pudding, buttermilk and fruity buttercream as a topping is a hit on the cake table. With these instructions, the cupcakes are guaranteed to be a success!
INGREDIENTS
FOR THE MUFFINS
200 g strawberries
80 g neutral cooking oil (e.g. sunflower oil)
120 g sugar
2 eggs (size M)
180 g buttermilk
250 g wheat flour (type 405)
1 pack of vanilla pudding powder
1 pinch of salt
2 tsp baking powder
FOR THE BUTTERCREAM
200 g strawberries
250 g soft butter
250 g powdered sugar
FOR THE DECORATION
6 – 12 strawberries
PREPARATION
1st step
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Line a muffin tray with baking paper cases. Wash, clean and dice the strawberries.
2nd step
Whisk the oil with the sugar. Add the eggs and buttermilk and mix. Mix the flour, vanilla pudding powder, salt and baking powder and add to the oil-buttermilk mixture. Stir until smooth. Fold in 2/3 of the strawberry cubes.
Step 3
Spread the dough into the molds. Spread the remaining strawberry cubes on the muffins and press down lightly. Bake in the preheated oven for about 22-25 minutes until golden brown. Don’t forget to do the toothpick test. Remove from the oven and leave to cool on a wire rack.
Step 4
Meanwhile, for the frosting, wash and clean the strawberries, chop them up a little if necessary. Then puree the strawberries and pass them through a fine sieve. Beat the butter for about 5 minutes until it is light and creamy. Sift the powdered sugar and beat it into the creamy butter mixture, spoon by spoon.
Step 5
Gradually beat the strawberry puree into the buttercream until the desired color and consistency is achieved. Fill the buttercream into a piping bag with an open star nozzle and pipe it onto the muffins from the inside out. Make it narrower towards the top. Decorate with half or a whole strawberry before serving.
