Strawberry Cupcakes

Ingredients for 1 servings:

• 300 g strawberries, fresh
• 2 tbsp sugar
• 100 g butter
• 120 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 2 eggs
• 1 tsp baking powder
• 1 tsp baking soda
• 250 g flour
• 200 ml buttermilk
• 75 g double cream cheese, room temperature
• 50 g butter, room temperature
• 75 g powdered sugar, sifted
• 1 sachet of gelatin powder (gelatin fix)
• 100 ml whipped cream

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

with fruity, not-too-sweet frosting. Makes 21 pieces

Set aside 4-5 good-sized strawberries, puree the rest, and bring to a boil with 3 tablespoons of the sugar until it reaches a mushy consistency. Let cool. For the pastry, cream the butter with sugar, vanilla sugar, and a pinch of salt until light and fluffy. Add the eggs and beat until creamy. Then stir in the flour mixed with baking soda and baking powder, and the buttermilk. Stir 1/4 of the puree into the batter. Fill the batter into the muffin cups and bake in a preheated oven at 180°C for about 20 minutes. Let the muffins cool. For the frosting, combine the cream cheese and butter. Both should be at about room temperature. Add the (no longer warm!) fruit puree, mix, then stir in the sifted powdered sugar. Stir 1 sachet of gelatine into the cream. Then whip the cream until stiff peaks form and fold in. Pipe the frosting onto the cooled cupcakes, slice the reserved strawberries for garnishing, and arrange them on top of the cupcakes. Place the finished cupcakes in the refrigerator, and the frosting will set quickly.