Cupcakes with strawberries and cream

6 servings

60 minutes

Strawberry and cream cupcakes are a true embodiment of American pastry tradition, combining the lightness of the batter with the tenderness of the cream. Cupcakes are believed to have originated in the USA in the 19th century when housewives began using cups to measure ingredients and bake small portions. In this recipe, the classic vanilla batter is complemented by refreshing strawberries and a velvety cream made from butter and egg whites. Sweet and melt-in-your-mouth, they are perfect for festive occasions or cozy tea times. Their softness and harmony of flavors make them a favorite dessert for any season, while the simple preparation process allows even culinary beginners to enjoy them.

Energy value per serving

• Calories: 189
• Proteins: 4g
• Fats: 12.1g
• Carbohydrates: 16g

Ingredients

• Sugar: 30 g
• Wheat flour: 80 g
• Chicken egg: 1 pc
• Butter: 50 g
• Milk: 70 ml
• Sour cream 20%: 1 tbsp
• Salt: pinch
• Baking powder: 1 tsp
• Egg white: 1 pc
• Unsalted butter: 20 g

Cooking steps

1. Mix all dry ingredients.

   Required ingredients:

   • Wheat flour: 80 g
   • Baking powder: 1 teaspoon
   • Salt:  pinch

2. Mix sugar with butter.

   Required ingredients:

   • Sugar: 30 g
   • Butter: 50 g

3. Mix and bake for 15-20 minutes.

   Required ingredients:

   • Chicken egg: 1 piece
   • Milk: 70 ml
   • Sour cream 20%: 1 tablespoon

4. Decorate with cream.

   Required ingredients:

   • Egg white: 1 piece
   • Unsalted butter: 20 g