Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, milky strawberry cupcakes. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Milky Strawberry Cupcakes is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Milky Strawberry Cupcakes is something that I have loved my entire life.
These Strawberry Cupcakes are made with chunks of fresh strawberries in the cake batter and are topped with a luscious pink Strawberry Buttercream Frosting. Today I'll be showing you how to make Strawberry Milkshake Cupcakes. They are super delish and perfect for this time of year.
To get started with this recipe, we must prepare a few components. You can have milky strawberry cupcakes using 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Milky Strawberry Cupcakes:
- Make ready 130 grams Strawberries
- Make ready 45 grams Unsalted butter
- Get 40 grams Condensed milk
- Get 1 Egg
- Prepare 65 grams ◎Cake flour
- Get 25 grams ◎Skim milk powder
- Make ready 1 tsp ◎Baking powder
- Get Topping (optional)
- Take 1 for decoration Sliced almonds, etc.
- Prepare 1 tbsp Kirsch (optional)
Easy Strawberry Cupcakes use my favorite method for doctoring cake mix to make cupcakes that are bursting with strawberry flavor. Top them with strawberry buttercream for double the sweetness! Pink strawberry cupcakes with cream cheese frosting get a fresh strawberry slice for garnish. I honestly had never given strawberry cupcakes a thought up until a couple of years ago.
Instructions to make Milky Strawberry Cupcakes:
- Finely cut the strawberries and add to a large heat-resistant bowl. Without covering, microwave for around 7 minutes to boil down and then leave to cool. I used a 500W microwave.
- Warm the butter to room temperature in a separate bowl. Bring the egg and condensed milk to room temperature. Sift together the dry ingredients marked ◎.
- Cream the butter until smooth, add the condensed milk in 2 batches, then a well beaten egg in 4 - 5 batches (in that order), stirring well after each addition.
- Switch to a rubber spatula, then add half the sifted ◎ dry ingredients, half of the strawberry mixture, the rest of the dry ingredients and the rest of the strawberries in that order. Stir lightly after each addition then preheat the oven to 180℃.
- Evenly distribute the mixture into muffin cups and level the surface. If you want to decorate with toppings, do so now. I used sliced almonds in this picture.
- Bake in the preheated oven for 15 - 20 minutes. You may need to adjust the baking time depending on your oven. The cupcakes are done once they become golden brown and a skewer pierced in the center comes out clean. If you want to use kirsch, brush the cupcakes with it while they're still hot.
My Chief Culinary Consultant and I ventured into Georgetown for an afternoon of cupcake hopping. This recipe for delicious strawberry cupcakes is from Candace Nelson of Sprinkles Cupcakes. The sprinkle's strawberry cupcakes didn't have much of a strawberry taste in them. These strawberry lemonade cupcakes are moist, perfectly fluffy, and bursting with fresh fruit flavors. These homemade Strawberry Cupcakes are made with fresh, juicy strawberries and topped with a delicious vanilla buttercream frosting.
So that is going to wrap it up for this special food milky strawberry cupcakes recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
