Thursday, June 18, 2020

Fresh Strawberry Cupcakes with Lemon Buttercream Icing


I decided to percentage a yummy leap dessert alongside you lot since everything on the web log latterly has been salubrious.

These cupcakes sense of taste incredible alongside the fresh strawberry pureé. The lemony buttercream compliments the cake perfectly. I besides added a touch of cream cheese to the buttercream for richness in addition to to cut through the tangy lemon a fleck.

Plus, they’re super pretty in addition to they are a dainty modify from your typical chocolate together with vanilla cupcakes.

Makes xv-16 cupcakes

For the strawberry cupcakes:

i 1/iv c. cake flour

one/two c. all purpose flour

1 tsp. table salt

i ane/two tsp. baking pulverization

1 c. granulated saccharide

ane/two c. unsalted butter, melted too cooled

ane egg

one/2 c. unsweetened vanilla almond milk (You tin can role whatever milk you lot take on paw)

ane tsp. lemon zest

one/four c. strawberry Greek yogurt

For the strawberry pureé:

12 oz. fresh strawberries, sliced

1 T. carbohydrate

1/4 c water

For the lemon buttercream:

i c. butter at room temp.

2 oz. cream cheese at room temp.

2 tsp. vanilla extract

ii tsp. lemon zest

i T. lemon juice

i-ii T. vanilla almond milk

iii ane/two c. powdered sugar

Preheat oven to 350℉.

Begin by making strawberry pureé. Combine sliced strawberries, carbohydrate, together with H2O in a medium saucepan as well as simmer for x-15 minutes over medium oestrus, until strawberries have broken downwardly, too liquid has reduced. Let cool for a few minutes, so pureé inward food processor or until smooth. Set aside.

Next, combine both flours, baking powder, as well as salt inward a medium mixing bowl. In a separate bowl, combine melted butter, carbohydrate, yogurt, milk, lemon zest, in addition to egg, and mix until smoothen. Gradually add together dry out ingredients to moisture, stirring amongst a safe spatula. Be careful non to overmix. Last, flexure in strawberry pureé until combined.

Line cupcake tins amongst cupcake liners, and make full three/4 full. Bake for twenty minutes or until a toothpick comes out clean.

While cupcakes are baking, make the buttercream. Cream butter too cream cheese for five minutes on medium speed until low-cal in addition to fluffy, Add vanilla, lemon zest, lemon juice, and almond milk, and beat out for another i-2 minutes. Add powdered sugar gradually until incorporated, as well as the icing comes together and thickens. You might take an additional tablespoon of milk, or some other 1/2 c. of saccharide to accomplish desired consistency.

Once cupcakes are cool, spread or piping icing on meridian of the cakes, too garnish amongst a sliced strawberry. Enjoy!