The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Today we are going to do strawberry cupcakesand we are sure that you will love this recipe
The cupcakes are these delicious cupcakes have come to stay. They are like cakes but in an individual version, with flavors for all tastes, what more could you ask for?…
In this case we are going to prepare some delicious cupcakes with strawberries, which are also very easy to do. You will see how with the step by step you have no doubt.
They are delicious and are very colorful for any birthday or family party. Who is going to resist these delicious strawberry cupcakes?
Strawberry Cupcakes Recipe
Ingredients
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130 g butter at room temperature
-
1 pinch of salt
-
250g icing sugar
-
2 eggs at room temperature
-
2 yolks at room temperature
-
1 tablespoon strawberry paste (you can buy here)
-
180g flour
-
1 and ½ teaspoons chemical yeast
-
100 ml of warm milk
For the cupcake dough
-
4 egg whites
-
160g sugar
-
140 g butter at room temperature
-
1 tablespoon strawberry paste (you can buy here)
-
6 crushed strawberries
-
Natural strawberries to decorate
For the strawberry frosting
How to make strawberry cupcakes
-
We make the dough for the cupcakes
- Preheat the oven to 170 º C. Prepare a baking tray for muffins, with paper capsules.
- With an electric mixer, beat the butter, salt, and sugar until the mixture is almost white in color and light and fluffy in texture.
- Slowly mix the whole eggs into the butter mixture, one at a time, beating until fully blended before adding the next.
- Add the egg yolks one by one and mix well.
- Add the strawberry paste and mix.
- In another bowl mix the flour and yeast and sift twice.
- Add a third of the flour mixture to the butter and egg mixture, and mix until well incorporated.
- Add half of the warm milk and mix.
- Repeat with another third of the flour mixture.
- Then add the rest of the milk and mix.
- Finally add the rest of the flour mixture.
-
We bake the cupcakes
- Pour the mixture into the paper capsules (placed on the tray).
- Bake for 20 minutes or until a skewer (for example a skewer) comes out clean.
- Remove from the oven and let cool in the pan for 10 minutes.
- Transfer to a wire rack to cool completely.
-
We make the strawberry frosting
- Cook the egg whites and sugar in a small saucepan over medium heat (7 on a ceramic hob out of a total of 9), stirring constantly until the sugar has dissolved (when the mixture is smooth when held between your fingers and rubbed).
- Transfer to a food processor with the rod accessory (in Thermomix it would be butterfly) and beat at speed 8 until it is at room temperature and forms hard peaks.
- Go down to speed 3 and add the chopped butter, waiting for it to integrate before adding more.
- When it is all incorporated, gradually increase to speed 8 and beat until well mixed.
- Add the strawberry paste and pureed strawberries and blend briefly. If too runny after adding butter and not thick after beating, refrigerate 5-7 minutes and beat again until fluffy.
- It is important, so that the meringue does not “cut” us, that it is very well assembled before adding the butter, that the butter is at room temperature and that we add it in small pieces and very slowly.
-
We decorate the strawberry cupcakes
- With a pastry bag or a refrigerating bag to which we will have cut the tip, spread the coverage on the cupcakes, then decorate with a strawberry and colored sprinkles.
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