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Fresh Strawberry Cupcakes With Strawberry Frosting Recipe

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4.2 from 10 reviews

These Fresh Strawberry Cupcakes with Strawberry Frosting are a delightful treat showcasing a luscious strawberry paste incorporated into a tender cupcake batter, topped with a creamy strawberry buttercream frosting. Perfectly balanced in sweetness and bursting with fresh strawberry flavor, these cupcakes are beautifully decorated with fresh strawberry halves for an inviting and elegant presentation.

Ingredients

Strawberry Paste

  • 200 g strawberries (cleaned and halved)

Dry Ingredients

  • 160 g all-purpose flour (plain flour)
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt

Wet Ingredients

  • 2 large eggs (55g each, room temperature)
  • 160 g caster sugar / superfine sugar
  • 135 g milk (full fat)
  • 40 g unsalted butter (cubed)
  • 25 g vegetable oil (canola oil recommended)
  • 14 g vanilla extract
  • 2 drops red food gel (optional)

Frosting and Decoration

  • 1/2 batch strawberry buttercream frosting
  • Strawberries (cleaned, dried and halved for decoration)

Instructions

  1. Prepare Strawberry Paste: Clean and halve 200 g of strawberries. Puree them in a food processor until completely smooth with no lumps. Pour the puree into a large non-stick saucepan and cook over medium heat, stirring constantly for 5 to 10 minutes until thickened, deep red, and reduced to about 50 g. Let cool to room temperature before use.
  2. Preheat Oven: Set the oven to 150°C (300°F) with fan off or 130°C (265°F) with fan on. Position the rack in the middle and line a cupcake tray with liners.
  3. Combine Dry Ingredients: Whisk together flour, baking powder, and salt in a medium bowl and set aside.
  4. Beat Eggs and Sugar: Using an electric mixer on medium-high, beat the eggs for 1 minute until frothy. Gradually add caster sugar over 1 minute while mixing. Continue beating for 6 minutes until the mixture is pale, thick, and triples in size.
  5. Add Dry Ingredients and Strawberry Paste: On low speed, add half of the dry ingredients and all strawberry puree to the egg mixture. Mix until just combined. Add the remaining dry ingredients and mix again briefly. Do not overmix; small lumps are acceptable.
  6. Heat Milk and Butter: In a saucepan, combine milk and cubed butter. Heat over medium stirring constantly until the temperature reaches 60°C (140°F) or small bubbles appear at the edges. Avoid boiling.
  7. Incorporate Hot Milk Mixture: Add half of the hot milk mixture, vegetable oil, vanilla extract, and optional red food gel to the batter on low speed and mix until combined. Then add the remaining milk mixture and mix until smooth. The batter should be thin and pourable in a ribbon.
  8. Bake the Cupcakes: Fill the cupcake liners just above 3/4 full using a scoop or spoon. Bake for 25 to 27 minutes or until the tops spring back when lightly pressed. Remove from oven and cool on a wire rack completely.
  9. Prepare Frosting: While cupcakes cool, prepare the strawberry buttercream frosting as per your preferred recipe or use an ermine frosting for a strawberries and cream pairing.
  10. Decorate: Pipe swirls of frosting onto each cooled cupcake using an open star tip. Top each cupcake with half a fresh strawberry for garnish and a polished finish.

Notes

  • If doubling the strawberry amount for the frosting paste, cook longer until it reaches a thick jam consistency.
  • Using room temperature eggs and properly beating ensures a light and airy cupcake texture.
  • Bake at lower temperature with fan off for flatter tops without cracking.
  • Do not overmix the batter to avoid dense cupcakes; small lumps are fine.
  • Store strawberry paste in the fridge for up to 2 days; bring to room temperature before use.

Find it online: https://bitezly.com/fresh-strawberry-cupcakes-with-strawberry-frosting-recipe/