Strawberry Frosting for Cupcakes

Ingredients for 1 servings:

• 250 g strawberries, frozen or fresh
• 200 ml milk
• 1 packet of pudding powder (vanilla flavor)
• 2 tbsp sugar
• 175 g butter, soft
• 175 g double cream cheese
• 50 g sugar
• some food coloring, red

Instructions

Working time approx. 15 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 5 minutes

looks particularly good on the marzipan cupcakes, enough for 20 pieces

Boil 150 ml of milk with the strawberries until thawed (this step is unnecessary if using fresh strawberries, of course). Using a hand blender, mash the strawberries in the milk until no lumps remain. Mix 50 ml of milk with 2 tablespoons of sugar and the vanilla pudding powder and add to the boiling strawberry milk. Prepare the pudding as usual and let it cool to room temperature. Cream the softened butter with the cream cheese and 50 g of sugar until fluffy, then gradually stir in the cold(!) strawberry pudding until a smooth mixture forms. Since the strawberries lose some of their color during cooking, you can brighten up the pudding a bit with red food coloring. Transfer the pudding to a piping bag and use as desired. Tip: Personally, I find frozen strawberries perfectly sufficient for this recipe and even more flavorful than fresh ones. Since you’re puréeing the strawberries anyway, it doesn’t really make a difference.