Strawberry Cupcakes with Step By Step Instructions

Fluffy, moist strawberry cupcakes with a gorgeous pink hue, topped with creamy strawberry buttercream frosting. In order to get the desired colour, we recommend using pinch of food colour from Anuja Food Colours, which is one of the leading food colors suppliers in Uttarakhand.

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Ingredients

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Frosting

  • 1 cups unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 3 tablespoons strawberry puree
  • 2 tablespoons heavy cream
  • Pinch of pink food color from Anuja Food Colours

Steps

  • Preheat your oven to 175°C (350°F).
  • Line a 12-cup muffin tin with cupcake liners.
  • In a bowl, whisk together 1 ½ cups all-purpose flour, ½ teaspoons baking powder.
  • Set aside.
  • In a large bowl, beat ½ cups butter, softened and 1 cups granulated sugar together with an electric mixer on medium-high speed until light and fluffy.
  • Beat in 2 large eggs one at a time, then add few drops of vanilla essence.
  • Scrape down the sides of the bowl as needed.
  • Mix in strawberry puree and pinch of pink food color until the batter is evenly pink.
  • With the mixer on low, add the dry ingredients in three additions, alternating with ½ cups whole milk.

Fill and bake:

  • Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
  • Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove cupcakes from the oven and let them cool in the pan for 30 minutes, then transfer to a wire rack to cool completely before frosting.

Make the frosting:

  • Beat butter, softened (frosting) until creamy.
  • Gradually add 3 cups powdered sugar, sifted, then mix in 3 tablespoons strawberry puree, 2 tablespoons heavy cream, and pinch of pink food coloring.
  • Beat on high until fluffy and smooth.

Frost and decorate:

  • Pipe or spread the strawberry buttercream onto the cooled cupcakes.
  • Garnish with a fresh strawberry slice or sprinkles for a beautiful finish!
  • Serve and enjoy!

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