Strawberry Cupcakes Recipe | Strawberry Cupcake With Fresh Strawberries With Step By Step Photos And Video.

Strawberry cupcakes, made with fresh strawberries are the unexpectedly tasty and amazingly flavorful. These confectioners are bursting with the delectable taste and aroma of fresh strawberries. In India, the only time we get fresh and ripe strawberries is during the winter. The revitalizing flavor of fresh ripe strawberries is something we always look forward to. Let's fill our kitchen with this soothing aroma and flavor today.

What are strawberry cupcakes?

Strawberry cupcakes are a sort of soft and moist strawberry-flavored mini cakes baked in a little cup shaped liner for single serving. Strawberry cupcakes are made with the same ingredients as other type of cakes, such as flour, eggs, sugar and butter. However, in this cake, the use of strawberry reduction is crucial as it gives the cake beautiful pink and and a delicious flavor.

Why the strawberry reduction?

Before we go into why, let's define what a strawberry reduction is. A strawberry reduction is just strawberry puree that has been reduced. Strawberry reduction is easy to make; pureed strawberries are boiled for a few minutes to reduce the quantity of moisture in the liquid, resulting in a robust strawberry puree with less liquid. This allows us to get a greater strawberry flavor out of a smaller batch of liquid without affecting batter consistency.

Fresh Strawberry Cupcakes - Ingredients

Let;s take a quick look at the ingredients before we get into the recipe.

1. Strawberries - To make the greatest cupcakes with the best taste, color, and aroma, choose fresh and brilliant red colored strawberries. Avoid immature strawberries (those with white patches) and shriveled strawberries that soft and dull in appearance.

2. Flour -This cake made with all-purpose flour which serves as a base.

3. Eggs - For the following two reasons, i only used egg whites in this recipe.

1. To achieve the desired color.

2. To enhance the flavor of fresh strawberries.

4. Butter - To give the cake a moist texture. Use unsalted that has been brought to room temperature.

5. Salt - A small pinch of salt balances its taste.

6. Sugar - The sweetener. I used powdered sugar for easy mixing.

5. Leavening agents - Both baking soda and baking powder has been used. Use Fresh packets of leavening agents and remember to measure it correctly.

6. Buttermilk - Makes the cake soft and moist.

Strawberry Cupcakes - Pro tips

If you are a regular baker, you will be aware of the golden rules of baking. As you all know, the first rule in baking is the use of room temperature ingredients for getting a proper smooth and well-mixed batter.
Remember to weigh the ingredients correctly using a scale or standard measuring cups. This will help you to get the proper leveled cake.
Instead of using fresh strawberry puree, make a reduce it on simmer for a minute and then use. The reduction should be cool down completely before use or should be at room temperature.
Preheat the oven before start mixing.
In this strawberry batter preparation, I am not using the egg yolks in order to get the cupcakes in bright pink color. The yellow color of the yolk will fade it, if used.

How To Make Fresh Strawberry Cupcake

Strawberry Cupcakes Recipe | Fresh strawberry Cupcakes| How To Make Strawberry Cupcake With Fresh Strawberries

Strawberry flavored small cakes

Preparation time: 30 minutes | Cooking time: 12 minutes | Total time: 45 minutes

Ingredients

200 gm fresh strawberries
3/4 cup all purpose flour
50 gm butter (unsalted and at room temperature)
1/2 cup pour sugar (If you are looking for a sweeter version, then use 3/4 cup powdered sugar.)
Egg whites of 3 medium eggs
1/3 cup yogurt or butter milk
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon vanilla essence or 1/2 teaspoon strawberry essence
Salt a pinch
One or two drops of pink color (optional)

Preparation of Fresh Strawberry Cupcakes With Step by Step pictures

Step 1: Making the strawberry reduction

Wash and clean the strawberries thoroughly in fresh water and remove its stalk.
Half them and transfer into a mixer jar.
Grind into a fine paste.
Transfer this strawberry puree into a saucepan.
Once the puree start first boiling, reduce the flame to low. Let it cook on simmer with time to time stirring till the puree reduces to half.
Switch off the flame and keep aside. This time the puree will have a strong strawberry flavor and will appear in bright red color. Note: Sorry, this photo is a little bit blurred, I shoot this video at night, day-time I am too busy and not able to shoot a video.

Step 2: Cake Batter Preparation

In a mixing bowl, put butter and sugar.
Cream the butter and sugar with an electric blender till the sugar dissolve fully in butter and color changes to white.
Scrape the sides and make sure everything well combined. Pour egg whites and vanilla extract and whisk till combined.
Pour 1/4 cup strawberry reduction and whisk again.
Meanwhile, swift flour, baking powder, baking soda and a pinch of salt.
Add in the dry ingredients mix with the wet ingredients.
Beat at low speed or fold carefully till everything mix well. You can add one drop food color for bright pink color.
Divide the dough into ten portions and fill the cupcake mould lined with cupcake liners.
Bake at 170 degrees for 10 to 12 minutes or till the toothpick inserted comes out clean.
Top with strawberry cream and enjoy.