All things Strawberry Cupcakes (eggless)

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These pretty pink strawberry cupcakes with luscious butter-whipping cream frosting are such a divine dessert for the Valentines Day
I call it ‘all things strawberry cupcakes’ as I have used strawberry chunks in the batter and added strawberry puree to the frosting.
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Fresh strawberries are in season and it is an ultimate delight to make cupcakes with them. The add of some chunks of strawberries gives the muffins a delicious sweet-sour flavour, taking the dessert to another level. That’s why these lovely cupcakes is a real deal for any occasion
 These strawberry cupcakes are super easy to make with the simple ingredients which are easily available in your kitchen. I have skipped the eggs and used the malai(milk fat) as a base for the sponge. Milk fat/malai makes them soft, spongy and super moist.  Butter has been added to whipped cream to stabilize it so I call it butter-whipped cream frosting. A strawberry puree not only gives them a pretty colour but also enhances the flavours. If you like you can make them look prettier with a strawberry on the top of each cupcake

Course – Dessert

Cuisine – world

 Prep Time – 10 Min

 Cook Time – 25 Min

 Total Time – 60 Min

 Yield – 6 Servings

 Author – Bharti Dhawan

 Ingredients

•  Malai or milkfat – 1 cup or 100 gms
•  Fine sugar – 80 gms
•  Melted butter – 1 tbsp
•  Cake flour/maida – 125 gms
•  Baking powder – 1 tsp
•  Baking soda – 1/2 tsp
•  Finely chopped strawberries – 2 tbsps
•  Homemade strawberry jam – 1 tbsp
Ingredients for frosting
•  Dairy or non-dairy whipping cream – 1 cup or 100 gms
•  Melted butter at room temperature – 2 tbsp
•  Powdered sugar – 50 gms
•  Strawberry puree (store brought) – 4 tbsps
•  Some strawberries to garnish the cupcakes

Instructions for muffins

1-  Line the muffin tray with paper moulds and keep aside

2-  preheat oven at 180°C. Sift the flour with baking powder and soda. Keep aside
3-  Take a bowl and add malai,  melted butter, and sugar. Whisk them well with a hand or electric beater for 2-3 minutes creating aeration
4-  Add chopped strawberries and strawberry jam. Mix well
5-  Add sifted flour and mix gently making 8 sign until the flour is incorporated well. Do not overmix otherwise the muffins won’t rise much
6-  Drop the batter into muffin moulds filling up to the height of 3/4th of each
7-  Bake the muffins at 180°C for 20 to 22 minutes or until the toothpick comes out clean. Means that no liquid batter should be stick to the toothpick. If it is,  bake for more 5 minutes
8-  When baked,  let them in the oven for 5 minutes and then transfer them on a wire rack to cool down completely. In the meanwhile prepare for buttercream frosting
Method for frosting
1-  Take a glass bowl and add chilled whipping cream. Place this bowl into another bowl full of ice cubes. Ensure that water or ice cubes do not enter into the cream bowl
2-  Start whipping the cream with an electric beater at low speed first,  increasing the speed to higher
3-  Add melted butter to it,  followed by the powdered sugar and strawberry puree
4-  Whip the butter-cream till hard peaks formed Next fill the butter-cream into a piping bag with the nozzle in
5-  Pipe the strawberry buttercream on each cupcake making swirls. Garnish each cupcake with the strawberries

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