Food blogger Mareike Pucka knows how to make little and big sweet tooth happy: With cupcakes that are moist and fruity with strawberries – perfect for the strawberry season.
Cupcakes are simply an eye-catcher – there is no other way to say it. Whenever I photograph cupcakes, I think: I should do this more often, because they are really very photogenic.
But even more important than just looking pretty is tasting good. And these cupcakes really leave nothing to be desired: a juicy dough scores with a delicious fruit filling, the creamy topping with chocolate pieces with a fresh strawberry on top tempts you to bite into it.
Ingredients for twelve strawberry cupcakes
Dough: 130 g softened butter, 100 g sugar, 1 sachet Bourbon vanilla sugar, 2 eggs, 150 g flour type 405, 2 tsp baking powder, 7 tbsp milk, 12 strawberries
Frosting: 250 g mascarpone, 150 ml cream, 2 tablespoons powdered sugar, 1 packet of bourbon vanilla sugar, 50 g grated dark chocolate and 20 g for the decoration, 6 strawberries
Accesories: 12 paper cups, 1 muffin tin
Preheat the oven to 180 degrees top and bottom heat. Place the paper cups in a muffin tin.
Put the softened butter with the sugar and bourbon vanilla sugar in a mixing bowl and beat until fluffy. Add the eggs and stir in.
Mix the flour and baking powder and add to the mixing bowl. Add the milk and work everything into a smooth dough.
Place a whole, cleaned strawberry in each muffin case and divide the batter between the 12 cases. Bake in the preheated oven for about 20 minutes.
Take out of the oven and let cool completely. For the frosting, whip the cream until stiff and set aside.
Mix the mascarpone, powdered sugar and bourbon vanilla sugar with a whisk until smooth. Carefully fold in the cream and grated chocolate and refrigerate for at least an hour.
Spread the frosting over the 12 cupcakes. I used an ice cream scoop for this. Sprinkle with a few chocolate shavings and garnish each with half a strawberry.
More recipes at: www.biskuitwerkstatt.de. (dpa/tmn)
Enjoy your meal!