Strawberry Cupcakes with Philadelphia Cream
7 servings
45 minutes
Strawberry cupcakes with Philadelphia cream are a delicate treat that combines airy dough and creamy texture. Their history is rooted in European pastry tradition, where special attention is paid to the balance of flavors and aesthetics. The tender butter sponge is infused with the aroma of fresh strawberries, creating a harmony of sweetness and light acidity. The Philadelphia cream cheese adds a velvety texture and a subtle creamy note to the dessert, making it an ideal complement to a cup of fragrant tea or coffee. These cupcakes will adorn any tea party as they are not only delightful in taste but also elegant in appearance. They can be served on festive tables or used as a refined treat for cozy home evenings.
1
Preheat the oven to 180 degrees.
2
Beat the butter with sugar well. The better you beat it, the softer the cupcakes will be.
- Butter: 100 g
- Sugar: 3 tablespoons
3
Mix all the dry ingredients separately: flour, baking powder, and salt.
- Wheat flour: 6 tablespoons
- Baking powder (raising agent): 1 teaspoon
- Salt: pinch
4
Add one egg to the butter, whisking each time.
- Chicken egg: 2 pieces
5
We combine both mixtures, add warm milk and strawberries.
- Wheat flour: 6 tablespoons
- Butter: 100 g
- Sugar: 3 tablespoons
- Baking powder (raising agent): 1 teaspoon
- Milk: 150 ml
- Wild strawberry: 70 g
6
Pour the batter into special molds and send it to the oven for about 30 minutes.
7
For the cream, whip the powdered sugar and Philadelphia. Adjust the proportions to your taste: some prefer it sweeter, others the opposite.
- Cream cheese (Philadelphia): to taste
- Icing sugar: to taste
