Super Moist Fresh Strawberry CupcakesEgg
Indulge in these incredibly moist strawberry cupcakes, the perfect treat for when berries are in season! These cupcakes feature a tender vanilla base packed with fresh, chopped strawberries for a burst of flavor in every bite. Topped with a silky, homemade strawberry buttercream and finished with a fresh strawberry fan and a sprig of mint, they are as beautiful as they are delicious. Simple to make and impossible to share—the ultimate fresh, fruity dessert!
Ingredients
3 cup All-Purpose Flour (Maida)
3 cup Strawberries (chopped)
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Kosher salt
1 cup Granulated Sugar
3 cup Melted Butter
3 tsp Vanilla Extract
1/4 cup of whole milk
1/2 cup of sour cream
1/4 cup of strained strawberry preserve
3 no. Of egg white
1 no of lemon zest
Small of soft pink food color
1 cup Unsalted Butter
Instructions
1
Cut fresh strawberries into small pieces (approximately 1/4 inch). Avoid large chunks to prevent the cake from becoming soggy.
2
Sift the dry ingredients: 3 cups all-purpose flour, a heaping teaspoon of baking powder, a heaping 1/4 teaspoon of baking soda, and 1/4 teaspoon of kosher salt.
3
Whisk in 1 cup of granulated sugar.
4
In a separate bowl, combine the wet ingredients: 3/4 cup melted butter, 1/4 cup warmed whole milk, 1/2 cup sour cream, 1/4 cup strained strawberry preserves, 3 teaspoons vanilla extract, 3 egg whites, and fresh lemon zest.
5
Add a small amount of soft pink food coloring to the wet mixture to achieve a desired color
6
Gently whisk the wet ingredients into the dry ingredients.
7
Fold in 3/4 cup of the prepared strawberry pieces.
8
Transfer the batter into a cupcake pan using an ice cream scoop or spoon.
9
Bake at 350°F for about 30 minutes, or until the centers are springy and set.
10
Cream 1 cup of room temperature unsalted butter with 1/4 teaspoon of kosher salt.
11
Sift in approximately 1 1/2 to 1 3/4 cups of confectioners' sugar in batches, mixing well between additions.
12
Mix in 3 tablespoons of strawberry preserves.
13
Add a small amount of soft pink food coloring to reach the desired shade.
14
Once the cupcakes are cooled, pipe the buttercream on top using a large closed star piping tip.
15
Garnish each cupcake with three thin vertical slices of fresh strawberry arranged in a fan shape and a small sprig of mint.
