Strawberry cupcakes with strawberry buttercream. The cupcakes don't have a super strong strawberry flavor- you'll taste it, but it's truly brought out when paired with our strawberry frosting. You can of course also add a very small amount of strawberry extract if you still wish. Dry ingredients: Whisk together the flour, baking powder, baking soda and salt.
And if baking cupcakes and hosting parties isn't your thing, you can stop by the Susan G. Komen donation landing page to contribute to the cause! Now back to these yummy strawberry swirl cupcakes. You can have Strawberry cupcakes with strawberry buttercream using 16 ingredients and 8 steps. Here is how you cook that.
Ingredients of Strawberry cupcakes with strawberry buttercream
- It's of Cupcakes.
- Prepare 1 1/2 cups of all purpose flour.
- You need 1 teaspoon of baking powder.
- It's 1/4 teaspoon of salt.
- It's 1/2 of becel olive oil margarine @ room temperature.
- It's 1 cup of white sugar.
- It's 1 of egg.
- You need 2 of egg whites.
- Prepare 2 teaspoons of vanilla extract.
- Prepare 1/4 cup of original almond milk.
- You need 1 cup of finely chopped strawberries.
- It's of Frosting.
- Prepare 12 tablespoon of becel olive oil margarine.
- It's 2 cups of powdered sugar.
- You need 1/2 cup of frozen strawberries.
- Prepare 1/4 teaspoon of vanilla extract.
They are made from completely from scratch with fresh strawberries all the way through. Add the eggs and egg white, on at a time, beating until each is fully incorporated, scraping down the sides of the bowl as needed. Strawberry cupcakes made with white cake mix and strawberry Jell-O are all over the internet, but when I tried that recipe, the cupcakes turned out tough and dry. I wanted a cupcake recipe made from scratch with fresh strawberries, and with the perfect texture: soft but not crumbly, moist but not soggy.
Strawberry cupcakes with strawberry buttercream instructions
- Pre-heat oven at 350F.
- Mix sifted dry ingredients except sugar.
- With a electric mixer on medium beat butter until light, slowly add sugar, on slow- add eggs, vanilla extract and milk.
- Fold chopped strawberries.
- Bake 18-20 mins, let cool.
- For the frosting - using food processor or ninja blender puree frozen strawberries.
- Beat butter until light and fluffy then gradually add sugar, add vanilla extract lastly add puréed strawberries - adjust according to taste or color..
- Let it cool in the fridge for half an hour or until cupcakes are completely cold. Pipe then add half fresh strawberry for decoration.
How to make Strawberry Cupcakes with Strawberry Buttercream? Fresh gluten-free strawberry cupcakes with strawberry buttercream frosting. Moist and tender strawberry cupcakes topped with strawberry buttercream. No artificial colors or flavors, just fresh strawberries in every bite. The end results of this strawberry buttercream frosting is smooth, rich and creamy from the traditional ingredients: butter and powdered sugar.
