Strawberry Cupcakes

Ingredients for 1 servings:

• 500 g strawberries
• 2 tbsp sugar
• 125 g butter
• 150 g sugar
• 2 eggs
• ½ tsp baking soda
• ½ tsp baking powder
• 1 pinch of salt
• 100 ml strawberries (strawberry puree)
• 175 g flour
• 50 g cream cheese
• 50 g butter
• 250 g powdered sugar
• 3 tbsp strawberries (strawberry puree)

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 22 minutes; Total time approx. 1 hour 2 minutes

American strawberry tarts, makes 12 pieces

Sort and wash the strawberries, setting aside 12 attractive pieces for garnishing. Mash the remaining strawberries with a potato masher or a hand blender. Mix with two tablespoons of sugar and simmer in a saucepan for about five minutes until creamy, then chill. Line a muffin tin with paper baking cups. Preheat the oven to 175°C. Beat the butter and sugar with a mixer until very creamy, at least five minutes. Beat in the eggs, one at a time, and thoroughly. Measure out 100 ml of the chilled strawberry puree. Mix the flour with the baking powder, baking soda, and salt, and stir into the butter mixture alternately with the measured strawberry puree. Fill the muffin tins about two-thirds full (the batter will rise!). Bake the cupcakes for 20-22 minutes. For the frosting, cream cheese and butter (both at room temperature) until creamy, then thoroughly stir in the powdered sugar. Gradually add a few tablespoons of strawberry puree until the desired consistency is reached. Spread the frosting on the cupcakes or pipe the cream decoratively. Garnish with strawberries. Makes 12 cupcakes.