Strawberry cupcake

Strawberry cupcake

Sunday, June 23, 2019

During the season, how can you not make a berry muffin? Fragrant, tender, shaggy and very tasty cupcake with islands of juicy strawberries. You'll probably love this delicious homemade baked goods with a simple step-by-step recipe!

All products are available in this cupcake. I use premium wheat flour, medium-sized chicken eggs (45-50 grams each). Milk of any fat content is suitable (in my case 2.5%), sunflower oil is refined, in other words, without flavor. I prefer to make the baking powder myself using this recipe.

Strawberries will be used as a filling when making a cupcake. I advise you to add only the freshest berries, because frozen ones during the baking process give a lot of juice. Take the berries that are small and dense enough to be consumed completely (slices are also very runny and can make the dough sticky).

Ingredients:

Making a dish step by step:

To make a delicious homemade cake, we will need the following ingredients: wheat flour, fresh strawberries, refined sunflower oil, milk, sweet sand and vanilla sugar, chicken eggs, baking powder and a pinch of salt. All products should be at room temperature.

Wash the dense, elastic berries. To do this, we fill a huge container with cool water, put strawberries in it and let it float a little - in this way the sand will sink to the bottom. Gently mix the strawberries with your hands, then take them out and transfer them to a colander. It is important not to remove the stalks until the berries are unstained. Otherwise, the strawberries will absorb a huge amount of water and become soggy.

We remove the stalks and place the clean berries on paper towels or napkins to remove excess water. In total, for the cupcake we need 250 grams of strawberries (the weight is indicated in the already prepared form). Yes, don’t forget to turn on the oven to heat up to 180 degrees.

In a separate bowl, combine 270 grams of wheat flour (v.s.), 2 teaspoons of baking powder and a pinch of small salt.

Mix everything and sift through a sieve to loosen the dry mixture and additionally get rid of possible debris.

Break 3 chicken eggs into a large bowl, add 170 grams of sweet sand and 1 teaspoon of vanilla sugar (you can replace it with a pinch of vanilla or leave it out completely if you don’t want to).

Beat the eggs with sugar using a mixer until a fluffy and relatively stable mass - at maximum power for 10-15 minutes. Then, without stopping whisking, pour in 100 ml of vegetable oil in a narrow stream. Beat for almost another minute.

Pour 100 ml of milk and mix it into the base.

All that remains is to add the dry flour mixture from step 5 and quickly stir it in.

You can use a mixer, but it’s better to use a spatula. Cake dough does not like to work for a long time - as there are no dry areas or lumps left, stop stirring. Based on the mixture, the dough comes out quite wet, even runny, but at the same time not watery.

All that remains is to assemble the future strawberry cupcake. We take a mold of a suitable size (not necessarily a round one with a hole like mine) and grease it with vegetable or butter (in the second case, be sure to sprinkle with flour so that the dough does not stick). We begin to pour the dough into the mold in several stages.

Alternate dough and berries. Naturally, you can immediately stir strawberries into the dough, but I don’t like it that way - the berries can release juice and the dough will already be colored before it even starts baking.

So fill the entire form with dough and strawberries, leveling everything with a spoon or spatula.

Bake the strawberry cake in a preheated oven at 180 degrees on medium level for about 1 hour. I have a gas oven, bottom heat, no convection. You focus on the individuality of your assistant. We check readiness not only visually (the top of the cupcake will become a pleasant golden color), but also with a dry splinter. To do this, take a wooden skewer or toothpick and stick it into the highest space of the cupcake. If the stick comes out dry, the strawberry muffin is ready.

Let the finished baked goods rest in the pan for about 5 minutes, after which you can remove the cake. If desired, you can sprinkle the top with sweet powder.

Fragrant, tender, shaggy and very tasty cupcake with islands of juicy strawberries. Cook for your health and bon appetit, friends!

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Strawberry cupcake

Strawberry season has begun, and how can you help but make a delicious, tender cupcake with it? Very tasty with a glass of cool milk!

Ingredients for Strawberry Cake:

• Strawberries – 250 g
• Chicken egg - 2 pcs
• Vegetable oil – 75 ml
• Wheat flour / Flour - 200 g
• Sugar - 150 g
• Baking powder - 1 tsp.
• Milk – 75 ml
• Salt (pinch)

Production time: 50 minutes

Number of servings: 6

Nutritional and energy value:

Recipe for Strawberry Cake:

Wash the strawberries, remove the stems, cut the berries into halves and quarters.

Beat the eggs into a foam with sugar, add vegetable oil.

Add the sifted flour and baking powder, add a pinch of salt, pour in the milk and stir until smooth.

This is how the dough should turn out.

Preheat the oven to 170. Place the mixture in a baking dish greased with oil and sprinkled with semolina, and level it out. Spread strawberries on top sparingly. Bake for 35-40 minutes. Check with a toothpick.

Remove from the oven and let cool!

Believe me it will be delicious.

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Comments and reviews

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January 29, 2019 Pinocchio #

June 27, 2016 Lilek3011 #

June 8, 2016 No Name #

June 6, 2016 Anna Boroday #

July 6, 2015 sokoll87 # (recipe creator)

June 6, 2015 Vero4ka2 #

June 2, 2015 Svyatochka #

July 24, 2014 KTV-1970 #

July 25, 2014 sokoll87 # (recipe creator)

July 17, 2014 Tatianka_NK #

July 18, 2014 sokoll87 # (recipe creator)

June 26, 2014 Svetlana1682 #

June 25, 2014 klad1202 #

June 25, 2014 Kapushechka #

June 25, 2014 gourmet1410 #

June 24, 2014 Eugenita #

June 24, 2014 Irushenka #

June 25, 2014 sokoll87 # (recipe creator)

June 25, 2014 Irushenka #

June 24, 2014 DMG #

June 24, 2014 sokoll87 # (recipe creator)

June 24, 2014 DMG #

June 24, 2014 mani36 #

June 24, 2014 sokoll87 # (recipe creator)

June 24, 2014 lo_lola #

June 24, 2014 Vika Ray #

June 24, 2014 sokoll87 # (recipe creator)

June 24, 2014 mani36 #

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Strawberry muffins in silicone molds

Crumbly and airy! With a tender and sweet inside! Strawberry muffins in silicone molds will appeal to lovers of sweet, fragrant pastries. Very soft, fresh, melting in your mouth, combined with the freshest berries in season or frozen in the cool season, they will instantly disappear from the table. Ordinary products and ease of production are all that a modern housewife needs.

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3. Strawberry muffins in silicone molds

Ingredients and how to cook

ingredients for 6 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 1 hour

manufacturing method

Cut the butter into cubes and place in a saucepan or saucepan with a thick bottom. Melt over low heat, but not until watery, but slightly soft. Remove from heat, leave to cool slightly, and transfer to a bowl in which we will prepare the dough.

Add salt, sugar and vanilla sugar to the butter (can be replaced with vanilla). We begin to beat the mass. You can use a whisk for this, but it is better to use a mixer. By whipping the butter with a mixer, we obtain the most delicate and airy texture. Add eggs one at a time to the future dough, without stopping the beating process. We work with a mixer until we obtain a homogeneous, fluffy, snow-white mass.

Pour milk at room temperature into the egg mass and stir, obtaining a watery kefir-like consistency. Sift the flour together with the baking powder and add one spoon at a time into the dough, stirring constantly. Using a spoon or mixer, stir the flour until all the lumps are dissolved and the dough becomes homogeneous.

Fill the silicone molds two-thirds full with dough. The material is perfect for baking cupcakes and other sweet desserts; the finished baked goods simply come out of the mold, even without preparatory greasing of the surface with oil.

We separate the strawberries from the stalks, wash them, dry them and cut them into thick strips. Place on the surface of the cupcakes and lightly press the berries inward.

We bake the cupcakes in an oven preheated to 180 degrees. Production time is 35 minutes, but may vary depending on the size of the molds; readiness is checked with a wooden skewer.

We take the cupcakes out of the oven, let them cool slightly in the molds, then remove them. Serve strawberry muffins completely cooled; if desired, sprinkle with sweet powder.