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.
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
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!