Strawberry Cupcakes

Stanislava Dimitrova
How it's made: 

I tasted similar cupcakes, last week, in the National Gallery of Scotland's coffee shop. Only those were filled with sugar frosting and rasberries. My version is less sweet, yet mouthwatering and fragrant:)

Blend 8-10 strawberries into a blender until smooth. Puree should equal about ¾ cup. To remove the seed, pour it through a strainer.

In a large bowl, mix the flour, baking powder and salt. Beat together the eggs, sugar, vegetable oil, vanilla extract, lemon zest, and strawberry puree until well combined and stir in with the flour mix. Line the cupcake cups with cupcake liners and spoon the batter in, filling each cup about 2/3 full.

Bake in preheated to 325 F oven until the cupcakes have risen and a toothpick inserted into the center of a cupcake comes out clean (20-25 min). Let the cupcakes cool.

To make the filling, beat the cream cheese, butter and sugar in a mixing bowl with an electric mixer until smooth. Mix in 1/2 teaspoon vanilla extract and lemon zest. Cut out a cone-shaped piece from the top of each cake and fill in with cream. Decorate with sliced strawberry and sprinkle with confectioners sugar. Refrigerate for a bit, before serving.

Shopping list: 
8 large fresh strawberries
2 eggs
1 cup sugar
1/3 cup vegetable oil
1/2 teaspoon vanilla extract
1/2 tbsp. lemon zest
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
For the filling:
200 gr. cream cheese
2 tbsp. butter
1/3 cup confectioners sugar
1/2 teaspoon vanilla extract
fresh strawberries to decorate
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