Monday, 29 September 2014

Fresh Strawberry Cupcake

I spotted beautiful strawberries selling at RM12.90 per 500gm, quite cheap and the quality is good too, so it's a good deal. I thought of baking cupcake for my son as he loves cakes, I guess homemade fresh cupcake will be better than those commercial cake bought from the market. The recipe is taken from here with some modifications.

The cupcake turn out to be moist, fluffy and it taste so so good with the cream cheese frosting.  It's yummy and QJ just love it so much!

Fresh Strawberry Cupcakes
Yield: 22-28 cupcakes (depend on mould size)
1 2/3 cups flour (I use  280gm)
1 cup sugar (150gm)
1/4 tsp baking soda
1 tsp baking powder
3/4 cup butter, room temperature (171gm)
2 eggs
2 tsp vanilla (omitted but still taste good)
1/2 cup sour cream (substitute with natural yogurt)
1/4 + 1/8 cup milk (90ml)
3/4 cup chopped strawberries (150gm)

Icing (I use cream cheese frosting from here)
1/2 cup salted butter
1/2 cup shortening
4 cups powdered sugar
6 tbsp strawberry puree
1 tbsp water or milk, if needed

NOTE: You can replace the shortening in the icing with butter, if preferred
1. Preheat oven to 350 degrees/180 D Celsius.
2. Whisk together flour, sugar, baking soda and baking power in a large mixing bowl.
3. Add butter, eggs, vanilla, sour cream and milk and beat on medium speed until smooth.
4. Fold in the strawberries.
5. Fill cupcakes liners a touch more than half way.
6. Bake for 18-20 minutes.
7. Allow to cool for 2-3 minutes, then remove to cooling rack to cool completely.
8. While cupcakes cool, make the icing. Beat together butter and shortening until smooth.
9. Slowly add 3 cups of powdered sugar. Mix until combined.
10. Mix in the strawberry puree.
11. Add the rest of the powdered sugar and mix until smooth. Add water or milk until icing is desired consistency.
12. Once cupcakes are cool, pipe on the icing.

Note: I omitted step 8-12 and replace with cream cheese icing.

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