John Myers
Strawberry Cupcakes / Muffins
The perfect strawberry cupcakes / muffins recipe with a picture and simple step-by-step instructions.
- 115 g Butter
- 225 g Sugar
- 0,5 packet Vanilla sugar
- 2 piece Eggs
- 1 piece Protein
- 180 g Flour
- 0,5 tbsp Baking powder
- 1 pinch Salt
- 120 ml Milk 1.5%
- 250 g Fresh strawberries
- 200 g Reduced fat mascarpone
- 60 g Powdered sugar
- 200 g Cream
- 12 piece Strawberries for decorating
- Beat the butter, sugar and vanilla sugar with the mixer until frothy
- Add the eggs slowly and stir well each time
- Mix the flour, baking powder and salt in an extra bowl and stir into the mixture alternately with the milk
- Cut 150g strawberries into fine cubes and carefully fold in at the end
- Pour 1 tablespoon of dough into each of the molds and bake at 180 ° C for approx. 20-25 minutes, then allow to cool
- Mix the mascarpone and powdered sugar to a smooth mass
- Puree the remaining 100gr strawberries with a blender and add to the mascarpone mixture
- Whip the cream until stiff and carefully fold it into the strawberry mascarpone mixture
- Put the mixture on the cooled muffins just before serving (I just use a spoon) and decorate with half a strawberry!
- I have calculated all the ingredients and with 1 tbsp per mold I came to 4.5 PP, so a light snack in summer that you can treat yourself to! You can get mascarpone light in big supermarkets that start with R *** or K ******* (don’t know if I can name them here) But you can reduce the PP number by using Cremefine instead of cream! Enjoy the meal
Facebook Comments