John Myers
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Juicy Strawberry Cupcakes with Fresh Strawberry Topping
The perfect juicy strawberry cupcakes with fresh strawberry topping recipe with a picture and simple step-by-step instructions.
dough
- 250 g Sifted flour
- 0,5 packet Baking powder
- 100 g Butter
- 100 g Sugar
- 2 Eggs
- 180 ml Milk
- 50 g Strawberries (about a handful)
Topping
- 200 g Cream
- 200 g Strawberries
- 1 packet Vanilla sugar
- 2 tablespoon Sugar
- 6 sheet Gelatin
dough
- Beat the butter with the sugar until frothy. Add eggs. Fold in flour and baking powder, mix with milk. Dice the strawberries and fold in. Then fill into 12 muffin cups and bake for 20-25 minutes at 180 degrees.
Topping
- Whip the cream and puree the strawberries. Immediately mix the strawberry mixture with the cream. Soften the gelatine in water and then warm it up in a saucepan (not too hot !!! Otherwise the gelatine will break !!!!). Add a cellar of the cream and strawberry mixture and stir well, do not bring to the boil! Then add to the rest of the cream and stir well. Chill everything and wait about an hour.
- Stir the topspins once, if it is not firm enough, place in the refrigerator. Finally, pour a spoon onto the already cooled muffins.
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