Serves – 48 mini cupcakes / 24 cupcakes
Ingredients:
Dry Ingredient
- All-purpose flour – 2½ cups
- Granulated sugar – 1 ½ cups
- Baking powder – 2 tsp
- Salt – ¼ tsp
Wet Ingredient
- Egg – 2 nos
- Softened butter – ½ cup
- Canola oil – ½ cup
- Whole milk – ½ cup
- Vanilla essence – 1 tsp
- Fresh strawberry puree – ¼ cup
Strawberry whipped cream Frosting
- Heavy whipping cream – 1 pint
- Confectionery / powdered sugar – 1 cup
- Chopped strawberries – 2 tblsp
- Strawberry puree – ¼ cup
- Food color (pink) – 2-4 drops
For Greasing
- Softened butter – 1 tblsp
- All-purpose flour – 1 tblsp
Procedure:
- Step 1: Pre-heat the oven to 350 degree F, line the cupcake liners to the cupcake pan (I used mini cupcake pan)
- Step 2: Grind the fresh strawberries and filter out the excess and keep aside.
- Step 3: Take a mixing bowl, add all the dry ingredient except sugar and mix well.
- Step 4: In a wide mixing bowl add sugar, butter and oil. Beat well until it become light and fluffy. Add egg one at a time, now add milk and vanilla essence to the wet ingredient mixture. Beat until everything is incorporated well. Later, add the dry ingredient mixture slowly and whisk together.
- Step 5: Finally add the fresh strawberry puree to the cake batter. Gently fold the batter and the batter is all set to bake.
- Step 6: Pour the batter to the lined cupcake molds and bake it for 15-18 mins or until toothpick inserted into the center comes out clean. Cool completely.
- Step 7: In a wide mixing bowl, pour the heavy whipping cream along with confectionery/ powdered sugar and beat on high speed until stiff peak form.
- Step 8: Add fresh strawberry puree and few drops of pink food color to the cream. Gently fold together and fill the delicious cream to the piping bag.
- Step 9: Frost the cupcakes with desired design and ends off with some fresh chopped strawberries and enjoy with your family and friends.
Note: Adding food color is purely optional, I have made this cup cake for my daughter’s birthday party. So I have added some mild food color to the cream.
