Strawberry cupcakes with strawberry buttercream Complete with strawberry buttercream frosting, of course. That's what I love most about baking- there is never a stopping point. I love taking recipes I already have and mixing them up to.

Ingredients of Strawberry cupcakes with strawberry buttercream

  1. It's of Cupcakes.
  2. It's 1 1/2 cups of all purpose flour.
  3. Prepare 1 teaspoon of baking powder.
  4. You need 1/4 teaspoon of salt.
  5. It's 1/2 of becel olive oil margarine @ room temperature.
  6. You need 1 cup of white sugar.
  7. It's 1 of egg.
  8. It's 2 of egg whites.
  9. Prepare 2 teaspoons of vanilla extract.
  10. You need 1/4 cup of original almond milk.
  11. It's 1 cup of finely chopped strawberries.
  12. It's of Frosting.
  13. Prepare 12 tablespoon of becel olive oil margarine.
  14. You need 2 cups of powdered sugar.
  15. It's 1/2 cup of frozen strawberries.
  16. Prepare 1/4 teaspoon of vanilla extract.

Strawberry cupcakes with strawberry buttercream instructions

  1. Pre-heat oven at 350F.
  2. Mix sifted dry ingredients except sugar.
  3. With a electric mixer on medium beat butter until light, slowly add sugar, on slow- add eggs, vanilla extract and milk.
  4. Fold chopped strawberries.
  5. Bake 18-20 mins, let cool.
  6. For the frosting - using food processor or ninja blender puree frozen strawberries.
  7. Beat butter until light and fluffy then gradually add sugar, add vanilla extract lastly add puréed strawberries - adjust according to taste or color..
  8. Let it cool in the fridge for half an hour or until cupcakes are completely cold. Pipe then add half fresh strawberry for decoration.

It's taken me a couple of years. Fresh strawberries go in the batter and the pretty pink frosting for these crowd-pleasing cupcakes. Save the smallest ones for the garnish. Supberly moist with a fabuilous fresh strawberry flavor. Buttercream was so beautiful I decided to just pipe it with a star tip and left it otherwise unadorned.

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