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Freeze-dried strawberry cupcakes
47 min
These strawberry cupcakes are made with freeze dried strawberry pieces for a more intense strawberry flavour. You can find freeze dried strawberry pieces in most of the large supermarkets.
Candice
3 people made this
Ingredients
Serves: 20
- 35g freeze-dried strawberries
- 100g plain flour
- 100g self-raising flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 115g unsalted butter, room temperature
- 250g caster sugar
- 3 eggs, room temperature
- 1 teaspoon vanilla extract
- 160ml whole milk, room temperature
Method
Prep:30min ›
Cook:17min ›
Ready in:47min
- Preheat oven to 180 C / Gas 4. Line muffin tins with 20 cupcake paper cases (or mini cupcake tins with 72 mini cupcake paper cases).
- Grind freeze dried strawberries into a fine powder using a food processor. Whisk strawberry powder, plain flour, self-raising flour, baking powder, bicarbonate of soda and salt together in a bowl.
- Beat butter and sugar in a bowl with an electric mixer until light and fluffy. Mixture should be noticeably lighter in colour. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla extract.
- Stir flour mixture, alternately with the milk, into butter mixture until just incorporated. Fill paper cases with cupcake mixture.
- Bake in preheated oven until cupcakes spring back when gently touched with a fingertip or a skewer inserted in the centre comes out clean, 16 to 18 minutes for regular cupcakes, 8 to 10 minutes for mini cupcakes.
Suggestion:
Try topping these cupcakes with Real strawberry buttercream icing
