Strawberry Cupcakes

strawberry cupcakes

Hello, food lovers! Today, we have a delightful treat for all cake aficionados. We’re sharing a recipe for a scrumptious Strawberry Cup Cake that’s perfect for any occasion, whether you’re planning a casual get-together, a birthday party, or a weekend baking spree.

Why I use oil in my cupcake recipe

Oil and butter are common ingredients in baking that can significantly affect the taste, texture, and overall quality of baked goods. Choosing between oil and butter in cupcakes or other cakes can depend on the specific properties you want to achieve in your baked goods.
Here are some reasons why oil might be considered better than butter in cupcakes:

1. Moisture Retention:
   Cupcakes made with oil tend to have a moister crumb and stay moist more than those made with butter. This is because oil is a liquid at room temperature, so it coats flour proteins better than solid fats like butter. This prevents the proteins from absorbing water and forming gluten, resulting in a softer, moister texture.
2. Shelf Life:
   Cupcakes made with oil generally have a longer shelf life. Since oil doesn’t harden at room temperature like butter, cakes made with oil remain softer and moist even when cool or refrigerated. This makes them taste fresh for a more extended period.
3. Ease of Use:
   Oil can be easier to work with than butter. There’s no need to wait for it to come to room temperature like butter, and it’s easier to blend into the batter, reducing the risk of overmixing.

This recipe’s uniqueness lies in its harmonious blend of traditional ingredients and a few surprise elements.

The tangy strawberry puree perfectly complements the rich, velvety texture of the cake, making it an irresistible treat. Let’s dive right into the recipe!

The frosting, a concoction of whipping cream, icing sugar, and more strawberry puree, adds a creamy, sweet, and tangy richness that takes the cake to another level.

In-Depth Instructions:

To make this cupcake, preheat your oven to 180°C (350°F). This is a crucial step, as a properly preheated oven ensures that your cake starts baking as soon as it goes in, preventing it from becoming too dense.

While the oven is preheating, prepare your cake tin.

Next, combine the egg, vanilla extract, and sugar in a large bowl. Stir until the ingredients are well combined, forming a smooth and homogenous mixture.

Gradually incorporate milk, oil, and the red food colour into the egg mixture. Take time to stir and fully integrate these liquids for a consistent batter.

Now comes the strawberry puree, a game-changer in this recipe. Ensure it’s well blended with the other components, as it’s crucial for achieving that unique strawberry flavour throughout the cake.

Mix the baking powder, flour, and salt in a separate bowl. Combining the dry ingredients separately helps distribute the leavening agent evenly, ensuring a uniform rise and texture in the cake.

Next, carefully add the dry ingredients to the wet mixture, stirring continuously to prevent lumps from forming. Once the batter is smooth, mix in the vinegar. The vinegar will react with the baking powder, creating bubbles that make the cake fluffy and light.

Pour the batter into your prepared cupcake tin and bake in the oven. Baking times can vary, but 15 to 20 minutes should generally do. A standard method to check the doneness is to insert a toothpick into the cupcake’s centre – if it comes out clean, your cupcake is ready.

Allow your cake to cool completely before frosting. If you frost too early, the heat will melt your frosting, ruining the texture and appearance.

While the cake cools, you can prepare the frosting. Whip the cream until it forms soft peaks. Gradually add the icing sugar and whip until the cream forms stiff peaks. This process aerates the cream, making it light and fluffy. Finally, add the strawberry puree.

Once the cake has cooled, apply the frosting. The creamy, tangy frosting will be the perfect final touch, whether you prefer a rustic appearance or a smooth finish.

• Preheat the oven to 350F(176°C) —line muffin pans with cupcake liners.
• Combine the flour, baking powder, and salt in a medium-sized bowl and set aside.
• In a large bowl, whisk egg, sugar and vanilla extract together until well combined.
• Add the oil, milk, strawberry puree, and food colour and whisk together until well combined.
• Add the dry ingredients and whisk together until combined, but do not over-mix.

• Fill the cupcake liners more than half full and bake for 18-20 minutes or until a toothpick inserted into the centre comes clean.
• Remove the cupcakes from the oven and cool on a cooling rack.