Strawberry cupcakes
170 g maida
65 g corn flour
1 tsp baking powder
1/2 tsp baking soda
250 ml milk + 1 tsbp vinegar
220g granulated white sugar
1/2 cup oil
1 tsp vanilla extract
1 tbsp water
Assemble all dry ingredients, mix once and sieve together.
Preheat to 175 degrees
In another bowl, put in the milk and vinegar and allow it to sit for five minutes
Add granulated sugar and oil to the milk-vinegar mixture and blend until sugar dissolves
Stir in the vanilla extract
Add sieved ingredients and 1 tbsp water, blend until well mixed
Fold in strawberry pieces with the juices
Spoon into cupcake liners and bake about 20 minutes
Strawberry buttercream
225 g butter
440 g icing sugar
strawberry puree 1/4 cup
vanilla extract - 1 teaspoon
1. Sift together icing sugar, salt and meringue powder. Keep aside.
2. Add the strawberry puree into the bowl of your electric mixer. Into that add 1/2 of the icing sugar and beat on low speed until the icing sugar has been incorporated. Beat for one minute, and then add the remaining icing sugar and beat on medium high speed for 3 to 5 minutes until most of the icing sugar has been dissolved in the strawberry puree.
3. Add vanilla extract and beat until combined.
4. Add butter a little at a time while beating and beat on medium speed just until all butter has been used up.
You can add a few drops of pink color now if required
5. Now beat just for a minute or two until the frosting becomes creamy and stiff.
6. Do not over beat after this stage or the frosting might curdle.
Strawberry whipped cream
1 cup whipping cream
1/3 cup chilled strawberry jam
Whip cream to soft peaks.
Fold in strawberry jam and beat till stiff peaks form.
Fill in the cupcakes with strawberry jam and then frost rosettes with whipping cream.
1 cup strawberries
2 tsp sugar
A few drops of lemon juice
170 g maida
65 g corn flour
1 tsp baking powder
1/2 tsp baking soda
250 ml milk + 1 tsbp vinegar
220g granulated white sugar
1/2 cup oil
1 tsp vanilla extract
1 tbsp water
Hull and chop the strawberry finely
Add strawberries, sugar and water to a pan and keep aside for 15 minutes to 1/2 an hour
Assemble all dry ingredients, mix once and sieve together.
Preheat to 175 degrees
In another bowl, put in the milk and vinegar and allow it to sit for five minutes
Add granulated sugar and oil to the milk-vinegar mixture and blend until sugar dissolves
Stir in the vanilla extract
Add sieved ingredients and 1 tbsp water, blend until well mixed
Fold in strawberry pieces with the juices
Spoon into cupcake liners and bake about 20 minutes
Strawberry buttercream
225 g butter
440 g icing sugar
strawberry puree 1/4 cup
vanilla extract - 1 teaspoon
1. Sift together icing sugar, salt and meringue powder. Keep aside.
2. Add the strawberry puree into the bowl of your electric mixer. Into that add 1/2 of the icing sugar and beat on low speed until the icing sugar has been incorporated. Beat for one minute, and then add the remaining icing sugar and beat on medium high speed for 3 to 5 minutes until most of the icing sugar has been dissolved in the strawberry puree.
3. Add vanilla extract and beat until combined.
4. Add butter a little at a time while beating and beat on medium speed just until all butter has been used up.
You can add a few drops of pink color now if required
5. Now beat just for a minute or two until the frosting becomes creamy and stiff.
6. Do not over beat after this stage or the frosting might curdle.
Strawberry whipped cream
1 cup whipping cream
1/3 cup chilled strawberry jam
Whip cream to soft peaks.
Fold in strawberry jam and beat till stiff peaks form.
Fill in the cupcakes with strawberry jam and then frost rosettes with whipping cream.
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