Mini Strawberry Cupcakes
Everything mini is just SO cute so how about mini strawberry cupcakes?? Also, if you don’t have a mini pan, you can use regular cupcakes pan, It will make about 5-6 big cupcakes!
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
- 2 tablespoon olive oil
- 1 tablespoon unsalted butter (softened)
- 6 tablespoons sugar
- 1 egg
- 1 teaspoon vanilla
- 3/4 cup all-purpose flour or cake flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 heavy cream
- 1/2 cup chopped strawberries
- 1/2 cup unsalted butter (room temperature)
- 2 cups powdered sugar
- 2 tablespoon strawberry puree / smashed
- 1/2 teaspoon vanilla
- a small pinch of salt
Instructions:
Preheat the oven to 350F (176C)
In a bowl mix together the olive oil, butter, sugar, egg & vanilla.
Start adding the flour slowly while mixing
Add baking powder, baking soda + salt and mix until combined.
Now that you have a full batter, add your heavy cream and mix until your batter is a bit more runny.
Fold in your strawberries & scoop it into your oiled muffin pan. Reminder: you can use any size muffin pan you have!
Bake for about 15 minutes. & time to make the buttercream! For full step by step follow my american buttercream recipe + add your strawberry puree at the end.
Take your cupcakes out of the even and let them cool completely before frosting them! (or your frosting will melt!!!) and ENJOY! x
Photos:
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Meet Dana Hasson
Dana Hasson is an entrepreneur, content creator, and self-taught baker based in the heart of New York City. As an influential tastemaker and brand builder, Dana has fostered a community united by a shared passion for desserts and the pursuit of everyday glamour.
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