Strawberry Cupcakes
10 servings
30 minutes
Strawberry muffins are a delicate treat of European cuisine, combining airy dough with the aroma of fresh strawberries. The recipe's origins trace back to home baking traditions, where berries were added to the dough for natural sweetness and juiciness. Their flavor is a balance of the softness of vanilla dough with bright fruity notes that unfold during baking. Perfect for morning coffee, cozy tea times, and even romantic dinners. Light yet rich, they delight with a combination of sweetness and the slight tartness of strawberries, making each bite unforgettable.
1
Whisk the eggs with sugar until frothy, then mix in vegetable oil.
- Chicken egg: 2 pieces
- Sugar: 150 g
- Vegetable oil: 75 ml
2
Pour in the sifted flour with baking powder, add a pinch of salt, pour in the milk and mix until smooth.
- Self-raising flour: 200 g
- Milk: 75 ml
3
Preheat the oven to 170 degrees. Place the mixture in a greased and semolina-dusted baking dish, smoothing it out. Evenly distribute the strawberries on top. Bake for 35-40 minutes. Check with a toothpick.
- Strawberry: 250 g
