Ingrédients pour Yummo Strawberry Cupcakes
- Self Raising Flour
- 1/4 teaspoon salt
- Butter
- 150g caster sugar
- Sour Cream
- Vanilla Essence
- Lemon, Zest Of
- Egg
- Egg Yolks
- 125ml milk
- Strawberries
- 200g sifted icing sugar (for strawberry icing)
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Comment préparer Yummo Strawberry Cupcakes
- Preheat oven to 180°C (350°F). Line a 12-hole cupcake pan with paper cases.
- In a large mixing bowl, sift together 200g all-purpose flour and 1/4 teaspoon salt.
- Add the following ingredients to the bowl: 150g caster sugar, 100g unsalted butter (softened), 2 large eggs, 1 teaspoon vanilla extract, 125ml milk, and 150g fresh strawberries, roughly chopped.
- Beat with an electric mixer on medium speed for 2 minutes, or until the batter is smooth and combined.
- Evenly spoon the batter into the prepared paper cases, filling each about 2/3 full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean and the cupcakes are golden brown.
- Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- To make the strawberry icing: Mash 100g fresh strawberries with a fork. Gradually add 200g sifted icing sugar, beating until smooth and creamy. Add more icing sugar if needed to reach desired consistency.
- Once the cupcakes are completely cool, frost them generously with the strawberry icing.
- Store the frosted cupcakes in an airtight container at room temperature for up to 3 days.
- **Lemon Icing Variation:** Combine 125g icing sugar, 20g softened butter, and 1-2 tablespoons of fresh lemon juice.
- **Orange Cupcakes Variation:** Substitute the milk with 125ml freshly squeezed orange juice and add 1 tablespoon of finely grated orange zest to the cake batter.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
143g
Fat
39g
Carbs
18g
