Strawberry Cupcakes
12 servings
60 minutes
Strawberry cupcakes are a refined blend of lightness and rich flavor. This dessert hails from American cuisine, where cupcakes have become a symbol of cozy family evenings and festive gatherings. The delicate batter, airy cream, and fresh berries create a harmony of sweetness and freshness. Strawberries add a slight tartness and refreshing aroma, while pistachios provide a crunchy texture. These cupcakes are perfect for romantic evenings, friendly get-togethers, or simply enjoying the moment with a cup of tea. They not only delight the palate but also look exquisite, turning any tea time into a small celebration.
1
Sift the flour with baking powder and sugar.
- Wheat flour: 200 g
- Baking powder (raising agent): 2 teaspoons
- Sugar: 85 g
2
Mix milk, melted butter (125 g), and egg. Pour this mixture into the dry ingredients, quickly and thoroughly stirring until a smooth batter without lumps forms.
- Milk: 175 ml
- Butter: 225 g
- Chicken egg: 1 piece
3
Pour it into molds and bake in a preheated oven at 190 degrees for 20 minutes.
4
For the cream, beat the softened butter (remaining 100 g), cream cheese, and powdered sugar.
- Butter: 225 g
- Cream cheese: 280 g
- Icing sugar: 3 tablespoons
5
Transfer the cream to a piping bag/syringe and pipe it onto the cooled cupcakes.
6
Steal strawberries and pistachios.
- Wild strawberry: 100 g
- Pistachios: to taste
