Ingredient :
FOR CUPCAKES:
1 ½ cups (180g) flour
1 tsp (2.5 ml) salt
1 tsp (2.5 ml) baking powder
3 eggs, room temperature
¾ cup (150 g) sugar
½ cup (120 ml) melted butter
½ cup (120 ml) water
2 tsp (10 ml) vanilla
1 cup (150 g) chopped strawberries
1 tsp (5 ml) fresh lemon zest
FOR Strawberry CreamCheese FROSTING:
3/4 cup chopped strawberries
2 teaspoons granulated sugar
1/4 cup (2 ounces or 4 tablespoons) unsalted butter, softened
4 ounces full-fat cream cheese, softened
1 1/2 cups powdered sugar, sifted
Pinch of salt
1/4 teaspoon vanilla extract
1-3 drops of red food coloring (optional)
Direction :
FOR CUPCAKES:
Preheat the oven to 350 degrees.
Whisk together flour, Salt, Baking Powder in a bowl.
In a separate bowl mix eggs, Sugar, Butter, water, and Vanilla.
Then slowly mix in the flour mixture to the egg mix. ( Do not Over mix )
In a small bowl mix the strawberry and Lemon Zest.
Pour batter in cupcake cups about ⅓ way full.
Add the chopped strawberries on top.
Top that with more batter until cups are ⅔ way full.
Bake for 15 minutes or until a toothpick comes out clean.
FOR Strawberry CreamCheese FROSTING:
In a blender add the strawberries and sugar and process until smooth.
Pour through a fine strainer to get about ¼ cup puree.
Add this puree to a saucepan and bring to boil over medium heat.
Turn down to simmer and cook for 5 to 10 minutes or until it's thick, it will leave be about 1 ½ Tbsp of the puree.
Cool the mix to room Temp ( Refrigerate it )
In a bowl, mix butter and cream cheese until combined
Add powder sugar and salt and mix until light and fluffy.
Mix in the strawberry puree and vanilla ( Red food coloring optional )
Top the cupcakes with frosting.
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