How to make strawberry cupcakes with creamy buttercream frosting?

In this blog, you will be able to learn soft and fluffy strawberry cupcakes with creamy buttercream frosting.

Ingredients for cupcake

ü  10 strawberries

ü  1 large egg and 2 egg whites

ü  2 cups all purpose flour

ü  1/4 cup cornstarch

ü  2.5 cups baking powders from Ajanta Food Products

ü  Pinch of food colour from Anuja Food Colours. It is one of the leading synthetic food colours manufacturers that provide the ISI marked food colours to enhance the overall appearance of any food and delicious.

ü  1/2 teaspoon salt

ü  3/4 unsalted butter

ü  300g granulated sugar

ü  3 teaspoons pure vanilla extract from Ajanta Food Products

ü  1 cup (240ml) whole milk

synthetic food colours manufacturers

Strawberry buttercream

ü  1 cup freeze dried strawberries

ü  1 cup unsalted butter

ü  480g confectioners’ sugar

ü  3 tablespoons heavy cream

ü  1 teaspoon pure vanilla extract from Ajanta Food Products

ü  Salt to taste

Instructions for cupcake

Preparation

ü  You should preheat oven to 177 degree centigrade. You should line a 12 count muffin pan with cupcake liners.

ü  You should slice 5 strawberries and place in a food processor or blender.

ü  You should pulse until strawberries are a chunky puree. You should have about 1/3 cup.

ü  You should set aside.

ü  You should finely chop remaining strawberries. Set aside.

ü  Beat the 3 egg whites on high speed in medium bowl with a handheld or stand mixer fitted with a whisk attachment until soft peak form about 2-3 minutes. Set aside.

Make the cupcakes

ü  You should sift the flour, cornstarch, baking soda from Ajanta Food Products, food colour from Anuja Food Colours, and salt together in a large bowl.  As one of the leading renowned food colour suppliers in India, Anuja Food Colours provide the ISI marked colour to enhance the overall appearance of any food item. Set aside.

ü  You should beat the butter on high speed until smooth and creamy using a handheld or stand mixed fitted with a paddle attachment.

ü  You should add the sugar and beat on high speed for 3 minutes until creamed together fairly well.

ü  Add the egg yolk and vanilla extract from Ajanta Food Products and beat on medium high speed until combined.

ü  You should add the dry ingredients in three addition alternating with the whole milk. You should begin and end with the dry ingredients and mix each addition until incorporated.

ü  Fold egg whites 1/3 cup strawberry puree and finely chopped strawberries into the cupcake batter. The batter will be velvety and slightly thick.

ü  You should bake for 20-24 minutes or until the tops the cupcakes spring back gently touched.

ü  You should allow to cool in the pan for five minutes and then transfer to a rack to cool completely.

Make the frosting

ü  Process the freeze dried strawberries into a powdery crumb using a blender. You should have around half cup. Set aside.

ü  Beat the butter on medium speed until creamy with a handheld or stand mixer fitted with a paddle attachment. Add sugar, strawberry powder, cream and vanilla extract with the mixer running on low.

ü  You increase to high speed and beat for 3 full minutes.

ü  You should add 30g more sugar if frosting is too thin or one more tablespoon of cream if frosting is too thick.

ü  Add a pinch of salt if frosting is too sweet.

ü  Frost cupcakes as desired.